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Fresh salmon, shrimp and swordfish at the Market

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Passover and Lent

Thursday, March 29, 2012

Next Friday two very big holidays fall on the same day - the First Night of Passover and Good Friday.  I'm starting my list now so I can talk to my fish purveyors when I go the market tonight.  I want to make sure they will have what I need next week when I go down to select our fish. 

Passover - I'll buy large quantities of Michigan Lake White Fish, Yellow Pike and Carp for Gefilte Fish. 

For customers who make their own Gefilte Fish- we grind the fish with carrots and onions and that needs to be ready next Wednesday so they'll have enough time to prepare for the holiday.  Scroll to the bottom of the blog for our recipe for Gefilte Fish.

For customers who don't have the time or interest to make their own Gefilte Fish, we'll  have our homemade Gefilte Fish.  A customer who recently moved to the city tried to find Gefilte Fish (at the usual places in the city) and has decided to make the drive back to Westchester because she liked our Gefilte Fish so much.  Many customers also place orders for our Poached Salmon Platters - decorated and ready to serve for the holiday. 

If you would like to place an order call 914-725-3450 x 3 or if you need help preparing a menu, call Monica at 914-725-3450 x 8.

Good Friday - I'll be buying a lot of Cod, Flounder and Shrimp for Good Friday and we'll also carry a large selection of fresh fish and prepared foods in the Fish Market.  We do a lot of Fish and Chips To Go from the Fish Market and our Crab Cakes (available in the Fish Market) are a very popular item for Good Friday menus. 

The restaurant will be serving our regular menu including our popular dishes...Crumbed Flounder, Parmesan Encrusted Cod and Saffron Seafood Risotto for dinner.  Dinner is served from 5:00 - 10:30 and Lunch from 11:30 - 2:30.

Gefilte Fish

3 lbs of Michigan Lake White Fish

3 lbs of Yellow Pike

6 Whole Eggs

2 Carrots for grinding

1 Carrot for garnish

2 Parsnips

2 Onions

2/3  cup Matzo Meal

2/3  cup water

Salt

Pepper

Makes approximately 18 to 20 pieces

  1. Grind the fish, carrots, onions and parsnips and mix together
  2. Adds eggs, matzo meal and water and mix together, adding water as needed
  3. Season with salt and pepper
  4. Roll into 6 oz logs
  5. Steam for 30 minutes in Fish Stock using a shallow pan with fish stock covering ½ of gefilte fish
  6. Garnish with poached carrots (poach in fish stock).

Fish Stock

Water

Bones from Fish (Need a lot of bones)

Carrots

Onions

Celery

Parsnips

Tyme

Bayleaf

  1. Bring stock to a boil and simmer for 30 minutes
  2. Strain vegetables and bones

 

 



Restaurant

914-725-3450 ext 1

837 White Plains Rd.
Scarsdale, N.Y. 10583 (Map)

Click here to email us

LUNCH:
Thu - Fri // 11:30 - 2:30

DINNER:
Sun // 5:00 - 9:00
Mon-Thur // 5:00 - 9:30
Fri – Sat // 5:00 - 10:30

Fish Market

914-725-3450 ext 2

MONDAY - FRIDAY: 9:00 - 7:00

SATURDAY: 9:00 - 6:00

SUNDAY: 10:30 - 2:30

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