| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Passover, Ethnic, Posted-mm, Fish |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Fish broth |
| 1 |
lg |
Onion, thinly sliced |
| 1 |
lg |
Carrot, sliced |
| 1 |
|
Bay leaf |
| 1 |
lb |
Pike fillet, diced & chilled |
| 1 |
lb |
Whitefish fillet,diced/chill |
| 1 |
lg |
Onion, grated |
| 6 |
|
Egg whites, chilled |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Finely ground white pepper |
| 1/4 |
c |
Ice water |
| 1/2 |
c |
Matzo meal |
| 1 |
c |
Grated peeled raw beets |
| 1/4 |
c |
Cider vinegar |
| 1/4 |
c |
Small onion, grated |
| 1/4 |
ts |
Ground pepper |
| 6 |
|
Inch-Piece horseradish root, |
|
|
Peeled, cut into 3/4"pieces |
| 1/2 |
c |
Water |
| 1 |
ts |
Salt |
| 1 |
tb |
Cider vinegar |
INSTRUCTIONS
POACHING LIQUID
GEFILTE FISH
BEET PRESERVES
FRESH HORSERADISH
Serves 8 as a first course. Source: Chef Morey Kanner, Culinary Institute
of America
To make the poaching liquid: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Combine all the
poaching liquid ingredients in a large pot. Bring to a gentle simmer over
medium-low heat. Simmer for 10-15 minutes.
To make the gefilte fish: ~~~~~~~~~~~~~~~~~~~~ Combine all the gefilte fish
ingredients in a food processor; process for 15 seconds. Use a small
serving spoon to scrape out a spoonful of the mixture against the side of
the bowl.
Using another small serving spoon, shape the gefilte fish into a dumpling
by gently pushing the mixture off the other spoon and dropping it gently
into the summering poaching liquid. Continue until all of the fish mixture
has been made into dumplings.
Cook the gefilte fish until all the dumplings float to the liquid's
surface, about 10-12 minutes. Remove the pan from heat and let the
dumplings cool in their poaching liquid for 30 minutes at room temperature.
Refrigerate until the broth has jelled, about 4 hours or overnight.
Using a slotted spoon, carefully remove the dumplings from the jelled broth
and place on chilled plates. Serve with beet preserves, fresh horseradish,
julienned green onion and carrot.
BEET PRESERVES:
Combine all of the ingredients in a small pan and simmer gently over medium
heat for about 15-20 minutes, or until all the liquid has been absorbed.
Chill well before serving.
Makes 1/2 cup
FRESH HORSERADISH: Prepare at least one day in advance so its flavor has
time to develop.
Grate the horseradish with the water in a blender until very finely
shredded. Scrape down the blender's sides with a rubber spatula. Strain off
any excess liquid and transfer the horseradish to a bowl. Add the salt and
vinegar; stir to combine. Place in a clean jar, cover, and refrigerate
overnight. Serve cold.
Makes about 1/2 cup.
Note: To make horseradish in a food processor, fit the processor with the
fine grating disc. Peel and cut the horseradish so that it will fit through
the feed tube. Grate the horseradish in the processor and transfer it to a
bowl. Add the salt and vinegar. The water may be omitted using this
technique.
Store in a covered container in the refrigerator for up to three days.
Nutritional info. per serving: 180 cal., 26.8g.pro., 1.6 g fat, 12.6 g
carbo., 453 mg sodium,
65 mg chol.
From the recipe files of suzy@gannett.infi.net
Posted to MM-Recipes Digest V4 #108 by Suzy <suzy@gannett.infi.net> on Apr
18, 1997
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