From the classic gefilte and smoked fishes made popular by Jewish delicatessens across the nation, to the spicy Moroccan flavors that foster iconic Friday night food — fish dishes regularly show up in Jewish cuisine, carrying with them the lore, tradition and cultural nuance of all those who prepare it.
So, when Cliff Borress (Executive Creative Director at WAC), who happens to come from a multi-generational smoked fish family, told us about his idea to update an old recipe for kasha varnishkes with wild-caught Pacific halibut — it was clear that we'd, in turn, have to share it with you. “The robust smell and taste of varnishkes instantly awaken a remembrance of my heritage,” Cliff says.
Typically, kasha varnishkes combine kasha (buckwheat groats) and farfalle (bow-tie pasta). While they usually lean on poultry fat for big flavor, we’re working with the heartiness of Pacific halibut and good old butter to make this dish sing.
Pro tip: Try using Pacific Halibut Quick Cuts for this recipe — these pre-prepped, bite-sized morsels of fish are the perfect size for a dish like this.
