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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