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rockfish fillet fillet fish stock matzo meal eggs sugar thyme parsley freshly grated lemon zest salt freshly ground black pepper serving vegetable stock
Viewed: 45 - Published at: 9 years agoIngredients
- 1 1/2 pounds rockfish fillet
- 1/2 pound pike fillet
- 1/2 pound flounder fillet
- 8 cups fish stock, preferably homemade
- 3/4 cup matzo meal
- 4 large eggs, lightly beaten
- 2 tablespoons sugar
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 2 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- for serving
- Vegetable stock or water can be used instead of fish stock.
Method
- Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
- Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
- Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges-about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.
