California Farm Pickled Fish Rolls

Name: California Farm Pickled Fish Rolls
Yield: 3 people
Cuisine: American
Ingredients: 1 pound skinned sole, trout or other mild white fish, 3 to 4 filets; 3-4 sweet/sour pickle spears; 1/2 cup apple cider vinegar; 1 cup white wine; 1 cup water; 1 cup sugar; 1 Tbs salt; 2 slices mild white onion; 1 tsp pickling spices; 1 laurel leaf; 1/2 tsp turmeric; 1/2 tsp black pepper; 1/2 tsp juniper berries; 1 small mild Kashmiri dried red pepper

Hobby Horseman @HobbyHorseman

California, United States

Rolling a thin fresh fish filet around a pickle spear, secured with a toothpick, preserved in spiced vinegar, cured in the jar, ready for a delicious lunch with home baked bread after pickling. Improperly Fermented fish is a source of botulism in Alaska. Here is the safe method: keep in fridge, use in less than two weeks.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Prep an hour, cool overnight

3 people

1 poundskinned sole, trout or other mild white fish, 3 to 4 filets
3-4sweet/sour pickle spears
1/2 cupapple cider vinegar
1 cupwhite wine
1 cupwater
1 cupsugar
1 Tbssalt
2 slicesmild white onion
1 tsppickling spices
1laurel leaf
1/2 tspturmeric
1/2 tspblack pepper
1/2 tspjuniper berries
1small mild Kashmiri dried red pepper
Equipment: quart wide mouth mason jar, toothpicks
Cost: white fish filets $1 each, other ingredients 30 cents, $1.10 lunch

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Steps

Prep an hour, cool overnight

1

Boil pickling liquid: pickling spices, laurel leaves, wine, vinegar, water, salt, sugar, juniper berries, pepper, turmeric. Roll room temperature filets around pickling spear, secure with toothpicks, stack in mason jar on top of sliced onion, with laurel leaf and small dried pepper on bottom. Cover with fresh slice of mild onion. Immerse rolled fish fillets in each jar with hot pickling liquid.
2

Close lids tight, immerse in 194F degree boiling water, in deep pan, 2” water over top of lid, boil 15 minutes. Cool in waterbath. Label and date. Let flavors mingle till perfect, then eat. Enjoy.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 24, 2022 22:00

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.