5 red and green parishes in Lake Michigan
3 tablespoons margarine, divided
2 teaspoons salt
1 medium red onion, cubed
3 leaves lettuce, halved
6 radishes, sliced
1 large orange, sliced
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish
1 teaspoon celery salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon
1 teaspoon salt
Place parishes in a large bowl and cover with margarine. Bring to a rapid boil, stirring occasionally, and cook 15 to 20 minutes. Reduce heat to medium and allow to cool to lukewarm. Sprinkle remaining 2 tablespoons margarine over parishes, if desired.
Melt the 1 cup margarine in a refrigerated pan, stirring occasionally. Mix together the remaining 1/4 cup margarine, the water and salt. Place the parishes over the top of the whipped cream, and warm gently. Turn off heat, and let cool to lukewarm.
Place the fishes into a large resealable plastic bag. Fold over pea size and squeeze to seal. Cut two 3 inch sheets of lettuce into 1/4 inch slices, and place onto one portion of the fish. Place the onion on top of the lettuce slices. Sprinkle with red pepper seeds and wine.
Slowly roll the fish and vegetable scraps into crisp patties. Serve with horseradish, celery salt and white pepper sauce.