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Gefilte Fish –pareve–

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Hmong Appetizers, Fish, Passover 12 Servings

INGREDIENTS

2 lb Ea. Whitefish & pike
1/2 lb Summer carp
4 Med. Shallots, slice 3
6 Lge. shallots, slice 4
2 Celery ribs, sliced
4 Med. carrots, peel slice
1 Med. parsnip, peel slice
3 Sprigs parsley
1/4 t Thyme & dill
4 2" slices lemon zest
1 c Kosher dry white wine
7 c Water, more or less
1/2 t Nutmeg, ginger white pepper
1/8 t Cayenne pepper
Florets from 2 lge. parsley>
Sprigs.
4 Eggs, 1 yolk & 4 whites
1/4 c Cold fresh seltzer
3 T Matzo meal, or more

INSTRUCTIONS

Have fishmonger skin, bone and fillet fish, reserving bones and heads
for broth in which fish will be simmered. For best results, the total
net weight should be abt. 2 1/4 lb. Rinse bones and heads. Put into
wide enamel-lined heavy Dutch oven.  Add 3 sliced onions, 4 sliced
shallots, celery, carrots, parsnip, parsley, herbs and lemon zest.  Add
wine and water. Bring to a boil. Reduce heat to simmering. Cover  and
cool for 1 hr. Using fine sieve, strain into lge. bowl. Pick out  some
carrot slices and set aside. Then press out juices from solids.
Discard solids. Pour broth back into pot and set aside.  Cut remaining
onion into 1 " pcs. and shallots in half. Place in food  processor.
Rinse fish, and check for any remaining bones. Cut fish in  2" pcs. &
add to processor with spices, parsley and 1/2 the salt.  Process 30
sec. Add 1 whole egg and 1 white. Let stand while whipping  remaining
whites until firm peaks form. Set aside.  With processor running, pour
seltzer into machine. Process 15 sec.  Scrape mixture into lge. bowl.
Sprinkle with 3 tb. matzo meal and  blend. Fold in beaten egg whites.
Cover and chill in freezer for 15  min.  Bring broth to boil.  Add
remaining 1/2 ts. salt. Using moistened  hands and moistened spoon,
shape chilled mixture into 12 ovals,  lowering them into the hot broth
as they're formed. (If mixture  doesn't hold together sufficiently
after chilling, add more matzo  meal.) Reduce heat to steady slo-boil.
Cover and cook 45 min.,  spooning ovals with broth after they've cooked
for 10 min.  Each pc.  will puff up and rise to top. Partially uncover
and cool in pot for  30 min. Add reserved carrots to broth. Cover and
regrigerate  overnight; or carefully transfer each pc. to container(s),
pouring  stock over all.  Tightly cover and refrigerate. Broth will
thicken  when chilled.  If you prefer jelled broth, add 1 pkg. of
pareve  unflavored gelatine to boiling stock and dissolve granules
before  refrigerating. Frances Prince's New Jewish Cuisine  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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