On Friday 27th January we’re preparing a fish dinner from dishes requested by some of our regular and most valued customers.
There is a choice of two starters and two main courses and a dessert. Please specify your choice when booking.
The borscht will be made from fermented beets that give the soup it’s slightly sour flavour, the vegetables cooked in beef stock and so the sour cream will be served on the side.
The alternative fish starter is “chopped and fried” gefilte fish, spherical fish cakes rolled in matzo meal and deep fried, cured salmon and chopped herring (or possibly sardine).
The two main course options are maritime adaptations of Hungarian fresh water dishes. Hake goujons in an almond and matzo crust is from Rosenstein restaurant in Budapest where they use zander. The monkfish goulash is an adaptation of catfish goulash with sour cream and served with the traditional accompaniment of curd cheese “slipped” pasta.
We finish with Lokshen Kugel or Lokshen Pudding – noodles baked with cheese and sultanas served with a sour cherry sauce.
We look forward to welcoming our guests both old and new.