| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 7 1/4 |
lb |
Whole salmon; cleaned, filleted, skinned; head, skin and bones reserved, (up to 7 1/2 lbs.) |
| 6 |
md |
Onions; peeled, quartered |
| 2 1/2 |
tb |
Coarse salt |
| 1 1/2 |
ts |
Ground white pepper |
| 5 |
lg |
Eggs |
| 1/4 |
c |
Matzo meal |
| 4 1/2 |
qt |
Cold water |
| 5 |
|
Carrots; peeled, coarsely chopped |
| 1 |
tb |
Sugar |
|
|
Sliced carrots; cucumbers and radishes, optional |
| 4 |
c |
Mayonnaise |
| 1 1/4 |
c |
Ketchup |
| 3/4 |
c |
Prepared white horseradish |
| 1/2 |
c |
Fresh dill; chopped |
INSTRUCTIONS
HORSERADISH-DILL SAUCE
Line 2 baking sheets with plastic wrap. Cut salmon into 1-inch pieces.
Working in batches, grind salmon finely in processor, occasionally scraping
sides and bottom of work bowl. Transfer fish to large bowl. Add 3 onions, 1
1/2 tablespoons salt and pepper to processor. Using on/off turns, finely
chop onions. Add onion mixture, eggs and matzo meal to fish. Stir gently
until mixture is well blended.
Using moistened hands and working with 1/4 cupful at a time, shape fish
mixture into oval dumplings, each about 2 1/2 inches long by 1 1/2 inches
wide. Arrange dumplings on prepared sheets. Cover and chill while preparing
stock.
Place reserved salmon head, skin and bones in large pot. Add 4 1/2 quarts
cold water, chopped carrots, sugar, remaining 3 onions and remaining 1
tablespoon salt. Bring to boil over high heat. Reduce heat to medium, cover
pot and simmer stock 20 minutes. Using large slotted spoon remove all the
solids from fish stock and discard.
Bring stock back to simmer over medium heat. Gently drop half of fish
dumplings into stock. Cover pot. Simmer until dumplings are tender and
cooked through, about 30 minutes. Using slotted spoon, transfer dumplings
to 13x9x2 inch dish. Repeat cooking with remaining dumplings, transferring
to another shallow dish. Strain stock over dumplings. Refrigerate stock and
dumplings until cold, about 3 hours. (Can be made 5 days ahead. Cover; keep
refrigerated.)
Arrange 2 fish dumplings on each plate. Spoon just enough chilled stock
over to moisten. Garnish with sliced carrots, cucumbers and radishes, if
desired. Serve with Horseradish-Dill Sauce.
NOTE: Precede this first course with a platter of assorted crudites. If you
can't find a whole salmon, buy 4 1/2 pounds of skinless salmon fillets and
2 1/2 pounds of salmon heads and bones. Refrigerated leftover gefilte fish
will keep up to 5 days.
Horseradish-Dill Sauce: Combine mayonnaise, ketchup, horseradish and dill
in large bowl. Stir to blend well. Season to taste with salt and pepper.
(Can be prepared 5 days ahead. Cover and refrigerate.)
NOTE: Similar to a Thousand Island dressing, this zesty sauce complements
the salmon nicely. There will be extra sauce to go with any leftover
gefilte fish.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Patti Shapiro, Kansas City
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6,
1998
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”