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Trout, Pickled II (P, KLP, TNT)
Source: My grandma Stella Benenson Satovsky from Kaunas, Lithuania
Serves: 6-8

2 lbs. trout or kingfish cross slices, ends held together with wooden picks
1 cup fish stock (can be made with 1 fish bouillon cube and 1 cup water)
3/4 cup brown sugar
Juice of 1 large lemon
1 sliced onion
1 stick cinnamon
1-1/2 cups gold raisins
3 tablespoons sweet red wine (Manischewitz or Mogen David or similar)
Salt and pepper

Place the fish slices in a stew pot. Add the fish stock, brown sugar, salt and pepper, lemon juice, onion slices, cinnamon stick, raisins, and red wine.

Cover, if necessary with water. Bring to a boil, then simmer until the fish is tender, about 25-30 minutes.

Remove the fish to a bowl, pour the cooking liquid over and chill for a few hours or overnight. (Before you pour the cooking liquid over the fish, taste it for salt and maybe you like more lemon juice and sugar.)

Poster's Notes:
In the Northern U.S.A. trout or any of the Great Lakes Fish (pike or whitefish, or muskellunge, or whichever fish looks freshest at the fish market or counter are usually used. Kingfish is a primarily Southern U.S.A. fish (ocean?) or you can use grouper or snapper or again whichever fish looks freshest.

A crosscut is also known as a fish steak. When the fish is whole, instead of fillets, the fish is sliced with the skin on across the bone about in 1" slices. Instead of slicing a long slice from head to tail, it is sliced like a loaf of bread, across.

If you tell the fish seller that you want fish steaks, or cross cuts about 1" wide, they usually are familiar with both terms.

Posted by Elena Eder

Nutritional Info Per Serving: N/A