Not nearly as hard as the stuffing part might make it sound. Who knew almonds would make a wonderful stuffing for fish? We Sephardis always did: almonds are a staple for both sweet and savory dishes. And when they are paired as in this dish with green apples, then they are wonderful! Please ask your fishmonger to bone the fish thoroughly, as bones will be very hard to spot in a stuffed fish.

Ingredients:

1 salmon, about 6-7 pounds, thoroughly cleaned, boned and butterflied, head off

Stuffing:

1 cup finely ground almonds

2 Granny Smith apples, peeled and grated

1 medium onion, very finely chopped

1 bunch flat parsley, minced

2 eggs

2 tablespoons lemon zest

1/4 cup olive oil

2 tablespoons sugar

1/4 teaspoon nutmeg

Salt and pepper to taste

Cooking liquid:

1 cup water

1/4 cup olive oil

1 teaspoon turmeric

2 good pinches saffron

4 bay leaves

1/4 teaspoon ground cloves

2 medium size onions, finely sliced

2 lemons, unpeeled, finely sliced

Instructions:

Preheat oven to 375 degrees.

Mix stuffing ingredients thoroughly. Stuff the fish, and wrap it tightly in foil.

Mix all cooking liquid ingredients and place in a baking pan only large enough to hold the fish. Place the fish on top. Bake about 1 hour. Serve hot or at room temperature, with some of the cooking liquid on each serving. Slice thin through the whole fish. Makes up to 16 first-course servings

Filed under: Almonds, Apples, Fish Recipes, Gluten Free Recipes, Kosher for Passover Recipes, Kosher Recipes, Moroccan Recipes, Pareve Recipes