|Passover Substitutions and Fish Recipes|
by Eileen Goltz, Food Writer, Lecturer & Author
We are delighted to welcome our Passover guest columnist, Eileen Goltz. She is sharing her delightful article on gefilte fish and offers some very good alternative Passover fish appetizer recipes. If you have wondered about Passover ingredient substitutions, worry no more...Eileen has compiled a list and is sharing it with our KosherEye readers. Enjoy!
Slice of Life: Gefilte Fish
There are two fish camps when it comes to Pesach, those that insist on serving gefilte fish and those that well, wouldn’t serve it if it were the last food on earth and Moshe was coming to the Seder. I live in the world "you can’t eat enough of it." A&B World Famous – my husband, not so much. He lives in a world where the only good gefilte fish is the one that remains on someone else’s plate
To compromise, I have had to come up with a few really interesting fish dishes that can be used as an appetizer at the Seder or as a light lunch with a salad during chol chomde.
The beauty of using these recipes is most can be made up a day or so before you need them and can be served warm or cold. I find that horseradish sauce is always good with them, but I often make roasted red pepper puree or lemon vinaigrette to accompany them. Most are pareve/fish but one can be dairy as well. You can, of course, make these tasty treats year around but try them first for Seder – your guests won’t be disappointed. In fact, they’re so good that Elijah might just pull up a chair and join you.
At some point during Pesach preparations we’ve all tried to convert a main stream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my COMPLETE LIST OF PESACH SUBSTITUTES. I’ve added some great new substitutions this year. If anyone has any other substitutions that they would like to share please Contact Me.
Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics for various newspapers, magazines and websites across the U.S., Canada, and South Africa as well as the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman’s World Magazine. You can visit Eileen's blog at CuisinebyEileen.com.