Le Bernadin's halibut in borscht with warm chive-horseradish sauce from The New York Times Jewish Cookbook: More Than 825 Traditional & Contemporary Recipes from Around the World (page 115) by Linda Amster

  • white pepper
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  • fresh thyme
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute corn oil for olive oil, vegetable stock for chicken stock, sour cream or mayonnaise for crème fraîche and Classic gefilte fish recipe on p.4 for halibut steaks.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn oil for olive oil, vegetable stock for chicken stock, sour cream or mayonnaise for crème fraîche and Classic gefilte fish recipe on p.4 for halibut steaks.

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