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 Recipes  shared with Permission by Artscroll Publications from Perfect Flavors

by Naomi Nachman


 Cooking demo with Naomi Nachman

Chabad Nashville


Lemon Butter Herbed Salmon

Cheese Blintz


Lemon Butter Herbed Salmon

 Dairy Yields 6 servings

6 (6-ounce) salmon

½ cup cornstarch

1 Tablespoon plus 1 teaspoon lemon pepper, divided

2 Tablespoons canola oil

2 Tablespoons butter

2 Tablespoons flour

1½ cups white wine

1 fresh lemon, juiced

• kosher salt, to taste

small handful fresh parsley finely chopped.


1.      In a small bowl, mix together cornstarch and 1 tablespoon lemon pepper.

2.      Coat fish in the cornstarch mixture. Set aside.

3.      In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for 3 minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.

4.      Preheat oven to 350°F.

5.      Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.

6.      Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.

7.      Stir constantly until the sauce thickens; stir in the fresh parsley.

8.      Pour sauce over fish; bake for 20 minutes, uncovered.

Notes: Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces.

To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it’s ready.

You can also use striped bass, cod, and Nile perch in this recipe.

Cheese Blintz

Crepe batter

3 eggs

1 cup flour

1½ cups water

1 teaspoon canola oil

½ teaspoon kosher salt


1.   Prepare the crepes: Combine all crepe ingredients in a food processor; process until smooth. Let stand for 15 minutes.

2.   Heat a crepe pan over high heat. Spray with nonstick cooking spray, then coat with ¼ cup batter, spreading over the surface of the pan. Cook until top is set, about 1 minute; set aside. Repeat until batter is cooked.


Cheese Filling

2 cups farmer’s cheese
6 tablespoons sour cream, 2 tablespoons granulated sugar (or more to taste, see Note up top)
1/4 teaspoon vanilla extract
Few gratings fresh lemon zest (if desired)
2 large egg yolks

¼ cup sugar

 Mix well and use for cheese filling for blintz