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Old 30.08.2015, 00:48
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Please, what is the name of this pastry?

Hello All!
I am new to this site, but have always been a great admirer of Switzerland and it's citizens. I hope you will be gentle with me! LOL.... In the early Eighties I helped build a Large commercial Swiss Bakery for Swiss Nationals in Winter Park, Florida. I was the foreman of the job, so I stayed on long after the building was finished and did the turnkey/owner satisfaction jobs until everything was to the owners satisfaction.
I became friends with the young Swiss kid that was brought over to be the head baker for the company. His name was Hans, and we really became fast friends over the months. He had to break in the large continuous oven, and fine tune his recipes before the bakery officially opened. The main item he made, as I remember it, was a large, (about 10 inches long) crusty pastry, shaped like a fish, and filled with an almond paste. It was just delicious! For some reason, I want to call it a "mendelfisch"? Anyway, I was Hans guinea pig, and I ate so many of those things I couldn't bear to eat another one before I finally moved on to the next job. Can anyone help me with the name of this bakery item, and if it is possible to order them now? Thank you so much.
Pogo
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Old 30.08.2015, 01:08
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Re: Please, what is the name of this pastry?

Nussgipfeli?
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Old 30.08.2015, 01:10
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Re: Please, what is the name of this pastry?

"Mendelfisch" could be "Mandelfisch", almond fish?

http://www.toggenburg.org/de/region/...er-mandelfisch
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Old 30.08.2015, 01:12
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Re: Please, what is the name of this pastry?

Your memory served you well - there is a speciality, predominately from NE Switzerland (Toggenburg/Wil) called Mandelfisch.

Look at www//hirschy.ch (I would post link directly but the function seems to be on holiday)
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Old 30.08.2015, 01:13
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Re: Please, what is the name of this pastry?

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"Mendelfisch" could be "Mandelfisch", almond fish?

http://www.toggenburg.org/de/region/...er-mandelfisch
You hit "post" sooner!
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Old 31.08.2015, 00:24
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Re: Please, what is the name of this pastry?

Thanks all, for the replys!

Hannah, Tasebo, you are correct, it IS mendelfiisch. I wasn't too far off for a 33 year old memory! You know how sometimes things just pop into your head? Well, that's exactly what happened to me with both the memory of the pastry, and the name of it. I Have no idea what triggered the memory.
BTW, how do I go about "Thanking" someone on this site? I see on some posts that it says "so and so "thanked" so and so".
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Old 31.08.2015, 00:29
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Re: Please, what is the name of this pastry?

LOL, look at me... I still spelled it wrong! Of course I mean "mandelfisch"!
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Old 31.08.2015, 00:33
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Re: Please, what is the name of this pastry?

You can't thank anybody until you have made ten posts. But you have verbally thanked them so it's all good.
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Old 31.08.2015, 10:31
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Re: Please, what is the name of this pastry?

Well you learn something everyday- two things so far thanks. Had never heard of Mandelfisch- and as a many times visitor of Winterpark, CO- had not idea there was another in Florida.
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Old 31.08.2015, 11:27
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Re: Please, what is the name of this pastry?

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Look at www//hirschy.ch (I would post link directly but the function seems to be on holiday)
Hirschy does not ship to Canada and the USA.
Shipping food commercially to the US is not easy. AFIAK it needs FDA's approval.

FDA inspection in Swiss Chocolate and Cheese factories in 2012 (In German):
http://www.handelszeitung.ch/unterne...ach-gegenrecht
http://www.20min.ch/schweiz/news/sto...riken-12768007
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Old 31.08.2015, 12:31
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Re: Please, what is the name of this pastry?

A common baking recipe for a Mandelfisch:

Ingredients for the dough:
1 pinch of blowing salt, e.g. baking soda
1 table spoon of milk, used to solve the blowing salt in
240g flour (wheat)
100g sugar
80g butter (from cow milk)

Solve the blowing salt in the milk, mix all ingredients and make a dough. Let dough rest for a few hours (presumably at room temperatures). Butter the form, use 2/3 of the dough for the bottom and sides, the rest as a cover. The filled fish is typically about two inches high. Usually the recipes say to use a fish form, but of course any baking form will do, the resulting cake usually is 4-5cm (2inches, perhaps a bit less) high.

The fillings:
100g sugar
130g ground almonds
50g ground walnut
1 tea spoon lemon juice
1 zest of one lemon
1 chicken egg
ground cinammon
milk

Mix everything (I'd whip the egg a bit beforehand), knead as necessary, and fill the form/fish. Cover the fish, bake for one hour at 180° celsius. Let the baked fish cool down, decorate with powdered sugar (dust sugar?).

The recipe in german: Zutaten: 1 Prise Treibsalz; o. Backpulver in 1 Esslöffel Milch; auflösen 240 g Mehl 100 g Zucker 80 g Butter 1 Ei Füllung: 100 g Zucker 130 g Mandeln; gemahlen 50 g Baumnüsse; gemahlene Walnüsse 1 geh. TL Zitronensaft Zitronenschale; geriebener Zimt 1 Ei Milch Zubereitung Teig: Mit allen Zutaten und aufgelösten Treibsalz einen Teig kneten und einige Stunden ruhen lassen. 2/3 des Teiges auswallen und eine gefettete Fischform damit auslegen, 1/3 wird für den Deckel ausgewallt. Zubereitung Füllung: Alles mischen und auf den Teig in der Fischform geben. Den Deckel darüberlegen und am Rand gut zusammendrücken. Ca. eine Stunde bei 180 Grad backen. Den ausgekühlten Fisch mit Puderzucker bestreuen.
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Old 01.09.2015, 12:35
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Re: Please, what is the name of this pastry?

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Hirschy does not ship to Canada and the USA.
Shipping food commercially to the US is not easy. AFIAK it needs FDA's approval.

FDA inspection in Swiss Chocolate and Cheese factories in 2012 (In German):
http://www.handelszeitung.ch/unterne...ach-gegenrecht
http://www.20min.ch/schweiz/news/sto...riken-12768007
What pisses me -- an American -- off about the American government's foreign food factory inspections is that while foreign factories are required to meet capricious standards, lest they be cut off from the huge American market, domestic food plants are not held to the same standards. Well, technically they are, but on American soil, the sanctions the government can take are incredibly ineffective.

So the end result is bullsh!t like not being able to import wonderful European dry hams (prosciutto, Schwarzwälderschinken, jamon iberico, etc) because their factories -- while seemingly adequate as to not poison all of Europe and Asia -- don't meet USDA standards, while domestic American meatpacking plants that ship out millions of pounds of bacterially contaminated ground beef receive a slap on the wrist, but cannot be shut down with anything even remotely describable as "expediency". (It was only recently that one Spanish jamon iberico producer went through all the red tape to build a USDA-approved plant, finally allowing Americans to taste what I consider to be the finest ham in the world.)

FYI, in USA, regulatory authority over the food supply is divided between the FDA and USDA, depending on what it is and whether it's processed or not, so both can and do conduct inspections domestically and abroad.
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