IDF DISCHARGE FOR THE CARP - THE DENISE IS DRAFTED
30 Tons of Denise (White Bream) Already Ordered
Instead of Usual Gefilte Fish
Denise, (known throughout the world as white bream) the domesticated
version of the Mediterranean "Chiporrah" is currently bred in fishponds,
the result of Israeli R & D. For several years, the Denise has been
served
by Israeli chefs in exclusive restaurants in Jerusalem, Tel Aviv, Haifa,
Tiberias and Eilat. Now that it has gain Israeli citizenship, it will
begin to serve in the IDF, just like every other proper citizen.
Fried fish is usually served for lunch at least once a week at army bases.
Carp is served on festivals in its traditional gefilte fish form, or
baked. However, it appears that the soldiers now look down their noses at
the carp, which the younger generation regards as old-fashion.
The commander of the IDF food center, Colonel Zion Pat, has decided to
discharge the carp. Gefilte fish may still be served to the soldiers
occasionally, but Denise will now be served instead of baked carp.
Recipe From an Army Chef
Ingredients
4 whole Denise fish
4 sprigs of fresh rosemary
2 sliced lemons
1 chopped red onion
2 minced garlic clove
1 chopped fennel
1/2 cup of olive oil
Juice of 2 lemons
Salt
Freshly ground black pepper
Preparation
Fold 4 large sheets of aluminum foil into the shape of elongated bowls.
Spread the chopped vegetables in the center of the foil; sprinkle salt
and pepper on the inside and outside of the fish, place a sprig of
rosemary in each fish, and place them on the vegetables. Mix the lemon
juice and olive oil and pour over the fish. Place three lemon slices on
each fish. Wrap the fish in the foil and seal well. Place the baking
tray
in the oven and bake at 2000 for about 20 minutes.
Bon Appetit - B'Teavon!
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