Staff Chef
MIKE SIGNORINI
one recent night, I was considering the
vast complexities of the universe and
wondering what direction the
Cosmos desired the next featured
recipe to lead my culinarily inclined
readership. I then received inspiration in
the form of an incipient feline tracking
brave muddy paws over my
greenhouse-gas spewing conveyance.
Perfect! Siamese tenderloin with a side
of Garfield giblets. But no, the ethical
inclinations of my kind gentle soul (and
the strong words of my
cat-loving sister) led me to feature the
following ethnic delight. If you don't like
it, someone in your neighborhood will.
As my Egyptian
friends say: Assalamu alaikum.
cut into 1 inch pieces
1 tablespoon minced garlic
1/2 cup matzo meal
2 large eggs
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1 pinch cayenne
1 cup vegetable oil
1 (8 ounces) can tomato sauce
1 cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1. In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
2. Chill, covered, for 1 hour or until cold.
3. Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of
wax paper.
4. In a wok, heat the vegetable oil till hot but not smoking.
5. Fry the fish rolls in batches, turning once, until golden.
6. Drain on paper towels.
7. The fish rolls may be made 1 day in advance and kept covered and chilled.
8. In a clean wok, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated
through.
9. Add the rolls.
10. Simmer, covered, for 10 minutes.
11. Remove the skillet from the heat and let fish rolls cool in sauce.
12. Serve chilled or at room temperature.
chefmike@freestylewalking.org