Forget gefilte fish and try this instead: a version of a French classic called carpe à la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling.
Ingredients
3 cups dry white wine
1 1/2 cups water
1 onion, cut into 1/2-inch-thick rounds
2 teaspoons black peppercorns
2 teaspoons salt
8 5- to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick)
1 12-ounce jar sweet gherkin pickles, coarsely chopped
1/2 cup chopped fresh parsley
Directions
Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
Mix pickles and parsley in bowl. Serve fish with pickle mixture.
