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“Found this recipe in a little book called The Art of Jewish Cooking, published in 1958. I made this with fillets of cod and salmon but any firm fish will do. As the recipe says, canned fish also works well.”
READY IN:
1hr
SERVES:
6
YIELD:
1 kugel
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 cup onion, sliced
  • 4 cups potatoes, thinly sliced
  • 3 cups fish, cooked or canned, flaked
  • 1 12 teaspoons salt
  • 12 teaspoon pepper
  • 2 eggs
  • 1 12 cups light cream

Directions

  1. Heat the oven to 350°F.
  2. Melt butter in a skillet and brown the onions over medium heat.
  3. Butter a baking dish, I used a 9x13 inch.
  4. Alternate layers of potatoes, fish and onions,starting and ending with potatoes.
  5. Sprinkle one teaspoon salt and half a teaspoon pepper on the layers of potatoes.
  6. In a small bowl, beat the eggs with the cream and remaining half teaspoon salt.
  7. Pour over contents of baking dish.
  8. Bake for 45 minutes or until firm.

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