Jewish (à la): In classic cuisine, the expression “à la Juive” is used above all for a preparation of carp, usually served cold. This preparation has been adapted to classic cuisine, where the fish is sautéed with onion and then braised in white wine with aromatics; the cooking aroma is supplemented with chopped almonds and saffron, fresh parsley or even raisins, sugar and vinegar. We also say "Jewish" for artichokes stuffed with breadcrumbs, ...
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