Season fish very graciously the day before serving with a paste of paprika, fresh garlic-crushed, salt, (lemon) pepper, etc. inside and out. Dot with butter or margarine for taste. Place sprigs of fresh parsley and dill, and a few chopped onions inside, on top and on under side of fish. Wrap air tight in heavy foil, place in plastic bag, and refrigerate overnight or for 24 hours. Next day, open the foil and bake, uncovered at 350 degrees F (180 degrees C) for about an hour.Let it cool. Fish may be eaten at this time, or may be wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature.
Remove the crust of challah and break or cut into cubes. Spray 9 x 12 dish with cooking spray. Place one layer of broken bread in dish. Add 1/2 of grated cheese, another layer of bread.In a separate bowl, beat eggs with milk. Add salt and pepper, dry mustard, and tobasco.Over the top of the cheese/bread layers pour the egg mixture.Bake 1 hour at 350 degrees.Cover overnight in the refrigerator.Bring to room temperature prior to baking.
2 tablespoons vegetable oil (for less oily latkes), or enough oil to fill the pan to about 1/4 inch (1/2 cm).
applesauce and/or sour cream
salt to taste
Peel potatoes and onion and grate.Soak the resulting mixture in water, or squeeze it in a dishtowel, in order to remove the excess starch.Mix potato and onion with egg, meal, and salt.
Heat oil in a pan over medium heat until it is quite hot. Drop 1-2 tablespoons of the potato mixture onto the pan per pancake.Flip once to allow both sides to fry for 10-15 minutes total.
Serve with applesauce and/or sour cream as a topping.