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Gefilte Fish –Pareve–

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CATEGORY CUISINE TAG YIELD
Seafood, Eggs Hmong Passover, Fish, Appetizers 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 lg Sprigs parsley
1/4 ts Thyme & dill
4 2" slices lemon zest
1 c Kosher dry white wine
7 c Water (more or less)
1/2 ts Nutmeg, ginger, white pepper
1/8 ts Cayenne pepper
Florets from 2 lge. parsley>
Sprigs.
4 lg Eggs (1 yolk & 4 whites)
1/4 c Cold fresh seltzer
3 tb 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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