Fish Babka

Name: Fish Babka
Yield: Serves Four
Ingredients: 50 g/2 oz white bread, cut into 1 cm/½ in cubes; 350 g/12 oz white fish fillets, skinned and cut into 2.5 cm/1 in cubes; 25 g/1 oz/2 tbsp butter; 250 ml/8 fl oz/1 cup milk; 1 small onion, finely chopped; 3 eggs, separated; sliced courgettes (zucchini) and carrots, to serve; 1.5 ml/¼ tsp grated nutmeg; 30 ml/2 tbsp chopped fresh dill; salt and ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A light, soufflé-like dish of chopped fish, delicately seasoned with sautéed onion and nutmeg, this is a typically eastern European, elegant but homey way to serve fish.

Ingredients

350 g/12 oz white fish fillets, skinned and cut into 2.5 cm/1 in cubes
50 g/

Fish course
Pescatarian

Method

Preheat the oven to 180°C/350°F/Gas 4 and grease a 1.5 litre/2½ pint/<