Gefilte Fish With Parsley Sauce Recipes

GEFILTE FISH

Steps:

• Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
• With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

GEFILTE FISH WITH PARSLEY SAUCE

Steps:

• Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
• Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
• Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
• Serve cold sprinkled with the rest of the parsley and a side of horseradish.
• I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.

GEFILTE FISH TERRINE

Steps:

• Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes. Drain vegetables.
• Puree leeks in a food processor along with 1 tablespoon parsley, and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside.
• Place matzoh meal in a bowl, add fish stock and set aside.
• Without washing food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
• Preheat oven to 350. Lightly oil a 6-cup loaf pan or ring mold.
• Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression; spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine.
• Set the pan in a larger pan at least 2 inches deep and place in oven. Add 1 to 1 1/2 inches of boiling water to outside pan.
• Bake 50 minutes.
• Remove from oven and let cool. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side.

SALMON GEFILTE FISH

Steps:

• Place all ingredients except parsley in medium sized covered pot and bring to a boil.
• After you bring water to a boil lower flame and continue cooking for fifteen minutes.
• Add Parsley.
• Turn fish over and continue cooking for another fifteen minutes.
• With cover on let fish cool down in the water.
• Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
• When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
• Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
• Enjoy!

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE

Steps:

• Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
• In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
• Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
• Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
• Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.