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March 17, 2010 | 9:08 pm

Passover Recipes

Posted by Rob Eshman

In my cover story this week, I write about infusing Passover with the flavors of spring.  Here are those flavors:


Gefilte Lettuce (Ceviche-Stuffed Butter Lettuce)

Let’s fac e it.  If you grow up with jarred gefilte fish, you may eventually develop a taste for it.  After all, there are a few Swedes who genuinely like lutefisk. But the idea here is to replace canned gefilte fish with something that actually doesn’t make small children and non-Jews run away, and that reflects California’s local bounty.

3 pounds sustainable firm white fish (halibut, cod, red snapper, sea bass)
2 medium jalapenos, seeds and membranes removed, diced

1 bunch fresh cilantro, chopped

1 small red onion, diced

1 cup or more fresh squeezed lime juice (7 to 15 limes)
½ cup lemon juice

1 avocado, diced
1 large tomato, diced
1 head butter lettuce, rinsed and dried, the leaves separated
3 T. olive oil
salt and pepper

Remove any skin, bones and dark spots from fish.  Cut fish into ½ inch cubes.
In a glass or plastic bowl, mix fish with jalapenos, cilantro, and lemon and lime juice to cover.
Refrigerate, covered, for two hours, stirring mixture every 15-20 minutes.  After 2 hours, check to see fish is opaque and tastes “cooked.”  If so, drain.  If not, let sit for a bit longer, then drain.
Lay out large lettuce leaves on counter. Spoon 2 tablespoons or more into each leaf, roll as in stuffed cabbage. To serve, place individual rolls on plate, sprinkle with tomato, salt , pepper and olive oil.
Serves ten.


Crudo with Beet Confetti and Horseradish Cream

This is an even easier alternative to gefilte fish which has the added advantage of tasting better. You need to use great quality fish.  I use California local-caught yellowtail.  Make sure you slice it thin against the grain. Don’t cheap out on the olive oil, either.

1 pound top quality sustainable salt water fish (halibut, sea bass, yellowtail)
½ cup great quality extra virgin olive oil
3 beets, yellow, red and orange
5 inches horseradish root r 2 T. prepared horseradish
2 T. mayonaisse
1 bag microgreens or arugula
2 blood oranges
good quality sea salt

Wrap beets in foil and roast in 450 degree oven until very tender, about 30 minutes.  Let cool, unwrap, slip off skins and wipe clean. Dice in 1/8 inch dice.

Chop horseradish and blend in blender with mayo, or use prepared horseradish and mayo.

Using Refrigerate fish. Using a sharp knife, cut across the grain in very thin slices, about 1/8 inch. Place slices in glass, ceramic or stainless steel bowl and coat with 1/4 cup olive oil . Cover and refrigerate 20 minutes.  Remove from fridge, place individual slices on each plate. Use ¼ cup fresh live oil (not marinade) to drizzle over fish.

Sprinkle each piece with beets and drizzle with horseradish sauce.  Place a pile of microgreens or arugula alongside.  Blend orange juice and remaining olive oil and drizzle over greens.

Sprinkle sea salt over fish and salad and serve.

Serves 10.


Chicken with Green Garlic, Baby Artichokes and Morel Mushrooms

Fresh morels aren’t cheap but they are a spring treat.  You can find less expensive dried ones online or at Surfas in Culver City. Green garlic is in most farmers markets now. This recipe will work using 15 whole fresh garlic cloves, which you peel and leave whole.


16 pieces chicken
½ cup olive oil
½ cup dry vermouth or white wine
1 pound green garlic
14 baby artichokes (2-to 3 pounds), clean, trim base and cut in quarters
salt and pepper
1 pound fresh or 4 ounces dried morel mushrooms
1 T. fresh thyme
3 fresh bay leaves
1/c cup chopped fresh parsley

Preheat oven to 350 degrees. If using dried morels, soak in ½ cup hot water while sautéing chicken.  Clean garlic well, slice off brown or dry parts, and slice into thin ¼ inch rounds.

In a large skillet, sauté garlic in some olive oil until garlic begins to soften, about 5 minutes, add artichokes, some salt and pepper,  and cook, stirring,  another 5 minutes.

In a large oven proof skillet, heat olive oil.  Season chicken pieces with salt and pepper. Add to pan, not crowding, and brown on each side, about 3 to 5 minutes each.  Remove from pan.

Deglaze pan with wine or vermouth, add sautéed garlic and artichokes, the mushrooms, thyme and bay and the chicken.  Cover and let cook over medium low heat until the chicken is cooked through, about 30 minutes.  You can also place in the warm oven and let cook 45 minutes. 

Remove from heat and test for doneness.  No one likes chicken sushi. Serve with the Vegetable Tian.  And matzo.


Roasted Asparagus with Vincotto

Doesn’t get easier than this.  Choose excellent quality asparagus. You can steam or roast them. Either way, don’t overcook, or undercook.  Vicoto is sweet cooked grape must from Italy.

3 pounds asparagus, cleaned
½ c. vincotto
salt and pepper

Steam asparagus until tender but not soft, or rost in a 450 oven until bright gren and tender.  Let cool a bit, then toss with vincott and season with salt and pepper.

Click here for: the ultimate Passover dessert.

17 Comments — Leave your comment

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I am very interested in trying out these recipes for passover this year! just to be sure i understand correctly, the fish in the first two recipes is never cooked but rather eaten raw? thanks for clarifying.

Comment by Dana on 3/21/10 at 4:33 am

As a dietitian I am concerned about these two fish recipes   being consumed raw….personally I would recommend that they be steamed for about 15 minutes and then be refrigerated.

Comment by Wendy Fisher-Kamiel on 3/23/10 at 7:35 am

“Chicken with Green Garlic, Baby Artichokes and Morel Mushrooms”

I would like to try this recipe since Chicken is one of my favorite food.  Also, I like the texture when of a baked chicken.

@Wendy
You have a point there.  We really need to take extra precaution with what we are actually eating.

Comment by Sheds on 3/23/10 at 2:56 pm

If the fish is frozen solid for 48-72 hours, any worms or other parasites will be killed.

Comment by Brian Mailman on 3/23/10 at 5:29 pm

@ Brian
Is that true?  As in totally killed or just a percentage?  I wonder if that’s how Japanese do with their sushi.

Comment by Ryan Jackson on 3/25/10 at 3:48 am

Totally.  I don’t have a link, but you can look it up on the USDA website somewhere—I believe that’s a credible source.  I think they recommend one week, but when I was an apprentice I was taught by a master chef “2-3 days.”

The texture will change a little bit, but to my mind it’s an acceptable tradeoff.

Sushi chefs are trained in their cribs to spot the baddies with one eye from 50 feet, and they also tend to use species that are less likely to be infected.  HOWEVER, I don’t know about sushi bars in the US and whether or not they’re mandated to freeze also.

Fish safety also is the same as poultry safety.  Clean utensils/equipment and wash your hands before and after handling it.

B/
author, “Slow Food in the Fast Lane” http://www.ou.org (also contributor to the Kitchener Rebbe)
owner, Jewish Food Mailing List, http://www.jewishfood-list.com

Comment by Brian Mailman on 3/25/10 at 9:36 am

The diced avocado make it very smooth.

Comment by harnesses for dogs on 4/09/10 at 2:50 pm

I tried your Crudo with Beet Confetti and Horseradish Cream recipe this weekend and it was great. I would recommend using a tad bit less horseradish as it was a bit too hot for my taste but other than that it was perfect. Thanks for the recipe!

Comment by Matt Gold on 4/12/10 at 1:05 am

I would like to try these three passover recipes, most especially the chicken recipe.  I really like chicken that’s why I love try this out.

Comment by rain boots on 5/11/10 at 3:26 am

The Chicken with Green Garlic, Baby Artichokes and Morel Mushrooms, sounds great i will make it this weekend. Thanks for the recipe and i’ve book marked this page.

Comment by Lip Enhancer on 6/06/10 at 2:32 pm

Brian I last visted with you and bruce in November 1987.
Your grand mother Florence’s fathers name was Harry Zabarsky. He was a founder of a Synagogue which this summer will celebrate it’s 100 year.  I would like to get signed copies of one of your books. To sell at our Celebration Banquet.

Comment by Lester Tavens on 6/17/10 at 12:24 pm

I appreciate the Passover recipes. Thanks Rob.

Comment by Lemonade Diet Pills on 6/23/10 at 2:14 pm

Lester, you don’t have an email attached to your comment—but I tracked it down to your work address—I posted a comment on the work site and asked them to forward it to you (basically I was identifying various other family members—your parents and siblings, and that yes, indeed, you’re my first cousin once removed through Harry’s 2nd wife Esther Segel).  You can reach me at .(JavaScript must be enabled to view this email address) and from there I’ll give you my real address.  B/

Comment by Brian Mailman on 7/14/10 at 7:52 pm

Great passover recipes

Comment by crib mattress on 11/10/10 at 4:54 pm

This is a cool recipe. This is recommended to everyone since the process is simple

Comment by Sell Jewelry on 11/29/10 at 1:18 pm

Thanks for the good recipes! I should stop cooking so much if I don’t want to wear women plus size jeans in the nearest future

Comment by loco on 12/09/10 at 4:12 am

these recipes are absolutely fantastic! thank you so much!

Comment by beth on 1/03/12 at 7:20 am

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