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Stuffed Salmon A La Sea-Breeze

Stuffed Salmon A La Sea-Breeze

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Stuffed Salmon A La Sea-Breeze

Shabbat Foods, Food; Eating

Ask your fish merchant to clean a 6 pound salmon "like a book" which means he leaves the head on, scales it and remove the spine so it opens like a book. Season the inside with 2 tablespoons of salt, 1 tablespoon of garlic powder and 1/4 teaspoon pepper.

Marinade

  • 5 teeth garlic
  • ½ bunch cilantro (Spanish parsley)
  • 1 fresh tomato
  • 2 tablespoons oil
  • 2 tablespoons water
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper

Combine all the ingredients in your food processor. Spread the mixture over the fish inside and out and allow to marinade in the refrigerator several hours or overnight. Open the salmon and fill the inside with the gefilte fish mixture and close.

Sauce

  • 1 onion sliced
  • 5cloves garlic crushed
  • 2 stalks carrots cubed
  • 2 stalks celery sliced
  • 1 tablespoon lemon juice
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 1 8 ounce can tomato sauce
  • ½ cup water
  • 1 tomato diced

Place fish into disposable baking pan and top with vegetables. Combine tomato sauce and spices and pour over fish. Bake at 350 degrees 45 minutes to one hour covered with a sheet of aluminum foil.

© Copyright Chabad of West Brighton.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Sam Leon November 4, 2014

Rebbetzin, I know you said your fishmonger took the spine out, but what about the rest of the bones? Reply

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