will part with). freshly ground kosher salt white pepper 1 hot green pepper (finger or jalapeno), top removed, seeded and deveined 1 Tbsp. sugar refrigerate. Stock should be cooled and will congeal; if not congealed enough to your liking (gelatin can be added). Use fish gel as desired, or discard. FOR THE FISH (All the fish can be ground by your fish source): ELEGANT VEGETABLE STUFFED HOLIDAY BRISKET Yields 6-8 servings 1 1/2 lbs. whitefish 1/2 lbs. pickerel 1 lb. buffel (some call it buffalo, a type of carp) 3 Spanish onions, peeled and grated 6 carrots (the small, tender ones with the green tops attached), cleaned, tops removed and grated 3 Tbsp. fresh ginger root, peeled and grated 5 jumbo eggs 2 Tbsp. sugar 1 cup of high-quality matzoh - meal 1/4 plus 2 Tbsp. water 2 Tbsp. dried dill (if using fresh, use more) or to taste salt, to taste white pepper, to taste In a very large, heavy French oven or stock pot (nonreactive) place the ingredients for the stock: onions, carrots, fish scraps, salt, pepper, hot green pepper and sugar. Pour in enough cold water to cover all of the ingredi- ents. Place over medium-high heat, lid the pot and bring the mixture to a boil. When a rapid boil has ensued, partially cover the pot and reduce heat to a simmer. Be- gin to make fish. In a large bowl, place all of the grated fish, onion, carrots, ginger root, whole eggs (shell removed), sugar, matzah meal, water, dill, salt and pepper. With wet hands, place a hand- ful of fish between your palms and form into an elongated form, gently add to the simmering fish stock. Repeat the process until all the fish is in the pot, it should be just covered with stock. Lid the pot and cook on a gentle sim- mer for 2 hours and 15 minutes. Turn heat off, let cool slightly. When cool enough to handle, gen- tly remove gefilte fish pieces and place in a container with a lid and _ _., ... I, (This elegant and delicious brisket is pretty as well as fla- vorful. A great way to get every- one — including the children— to eat vegetables, this brisket, when served sliced, makes a real statement on your seder table. A combination of leeks, carrots and parsnips gives the dish a real Eastern European flair.) 4 3/4-5 lb.-pound brisket of beef, fat trimmed (leave some fat on the bottom side), and a good- sized pocket cut (have the butcher do this for you). freshly ground kosher salt freshly ground black pepper olive oil, or fat of your choice leeks, white and light green part only) cut in half and washed well bottle of medium to dry red wine Portabello mushrooms, cleaned and sliced thick FOR THE STUFFING: Olive oil, or any fat of your choice 6-8 cloves garlic, peeled and left whole 6 small carrots (use the tender ones with the green tops), washed, tops removed and julienne cut 3 small leeks (white and light green part only), sliced and washed thoroughly, therrsliced 2 parsnips, peeled and julienne cut Preheat oven to 325 degrees. Let brisket come to almost room temperature, rinse well under cool water. Pat dry with paper towels. Generously salt and pep- per all sides. In a large French oven, place desired amount of oil, place over medium-high heat, and when hot, add meat. Brown on all sides and remove. In the same pot, add garlic, let brown and remove. Set aside. Add vegetables to be used in the stuffing (add more oil if neces- sary) and saute until all vegeta- bles are fork tender. Take browned meat and place the sauteed vegetables in the pocket. Use a spoon to push veg- etables all the way into the pock- et, and make sure the pocket is packed. Place brisket into a French oven or any oven-proof pan. Place browned garlic cloves and leeks (amount to your dis- cretion) all around brisket. Pour red wine over the meat (should be about 1 1/2 inches-2 inches deep) over meat and leeks. Cov- er the pot and place in the oven. Let cook for three hours. Check occasionally, and baste; add more red wine if necessary, or desired. When meat is to desired done- ness, turn off oven and let sit for about 15 minutes. Remove meat, place Dutch oven on top of the stove, spoon off the layer of fat from the juices, turn the heat source to medium- high, and reduce the liquid by half. Add mushrooms and con- tinue to cook until the mush- rooms are cooked thoroughly. Place the meat on a cutting board, let sit for a few minutes so you can cut with ease. Cut going across the grain into thick slices. The slices will appear to have a stuffed section in the middle. Serve with or without gravy. Add sliced mushrooms as garnish to the meat. CREPES WITH FRUIT COMPOTE (These crepes are wonderfully elegant and can be used for dessert, or forget the crepes and serve the compote with the en- tree course. This recipes is for a pot of compote, about 3 pounds; the-recipe for the crepes is for eight crepes only. When making the crepes, feel free to make as many as desired, but don't dou- ble the batches. Make 8 crepes at a time.) FOR THE COMPOTE: 12 oz. dried apricots, cut into bite-sized pieces 8 oz. dried pitted prunespcut into bite-sized pieces Top left: Brisket that's both tasty and beautiful. Top: Spice up soup with lemon-mint matzah balls. Middle: These elegant crepes can be used for dessert or a main course. Above: Gefilte fish gets a new look with ginger-dill sauce.