GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
BAKED HERBED GEFILTE FISH
Steps:
- 1. Preheat the oven to 350°F.
- 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
- 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.
RUTH MESSINGER'S GEFILTE FISH
Provided by Marian Burros
Categories dinner, project, main course
Time 2h30m
Yield 40 fish balls
Number Of Ingredients 12
Steps:
- Combine the fish bones, skin and heads in a 10-quart or larger stock pot. Add half of the onions and carrots and all the celery.
- Place the fish fillets in a food processor and pulse until coarsely ground (you may have to do this in batches). Set aside.
- Put the remaining onions and carrots in the food processor and chop medium fine. Mix with the ground fish by hand.
- Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.
- Lightly shape the fish mixture into balls 2 to 2 1/2 inches in diameter. If the balls will not hold their shape or if mixture feels too sticky, add matzo meal until it is the consistency of meatballs.
- Place the balls in the pot on top of the bones and vegetables. They can be in a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.
- Remove fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.
- Let broth simmer to reduce again by half. Cool; strain and pour a light layer over the fish balls. Chill. Broth will gel. Serve with fresh horseradish (recipe below).
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
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- Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil.
- Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the choped vegetables to the ground fish.
- Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture that will hold its shape.
- Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock.
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