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fish yellow onion carrot fish matzo meal eggs lemon zest freshly squeezed lemon juice kosher salt freshly ground black pepper horseradish
Viewed: 69 - Published at: 7 months agoIngredients
- 2 quarts (8 cups) fish stock
- 1 cup large-dice yellow onion (from about 1 medium onion)
- 1/3 cup peeled and large-dice carrot (from about 1/2 medium carrot)
- 1/3 cup peeled and large-dice parsnip (from about 1/2 medium parsnip)
- 2-1/2-pound mix of skinned white mild-flavored fish fillets, such as cod, halibut, pike, or grouper
- 1/3 cup matzo meal
- 3 large eggs, lightly beaten
- 1 teaspoon packed, finely grated lemon zest (from about 1 medium lemon)
- 3 tablespoons freshly squeezed lemon juice
- 4 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- Beet Horseradish or Dill-Horseradish Mayonnaise, for serving (optional; see recipe intro)
Method
- Place the fish stock in a large, wide stockpot and bring to a simmer over medium heat.
- Reduce the heat to medium low and maintain a low simmer.
- Place the onion, carrot, and parsnip in a food processor fitted with a blade attachment.
- Process until the vegetables are very finely chopped, stopping to scrape down the sides of the bowl as needed, about 1 minute total.
- Transfer to a large bowl and set aside.
- Cut the fish into 1-1/2-inch pieces.
- Place half of it in the food processor and process until a ball has formed, about 30 seconds.
- Transfer the ball to the bowl with the vegetables and repeat with the remaining fish.
- Sprinkle the fish mixture and vegetables with the matzo meal.
- Add the eggs, lemon zest, lemon juice, and measured salt and pepper.
- Using clean hands, mix until combined (dont squeeze or overwork).
- To taste for seasoning, form a small patty and poach it in the fish stock until firm and cooked through.
- Taste the patty and add more salt and pepper to the fish mixture as needed.
- Repeat the seasoning test as needed.
- Using wet hands and a 1/4-cup measure, form the fish mixture into 3-inch-long ovals.
- Place on a baking sheet.
- Gently place the ovals in the simmering stock.
- Cover with a tightfitting lid and simmer until firm and cooked through, about 10 minutes.
- Using a slotted spoon, carefully remove the ovals from the stock and transfer to a clean baking sheet to cool.
- Pour the stock through a fine-mesh strainer set over a large heatproof bowl, discarding the solids.
- Allow the stock to cool to room temperature.
- Meanwhile, place the cooled gefilte fish in a large container with a tightfitting lid and refrigerate.
- When the stock is cool, pour it into the container with the gefilte fish, making sure they are submerged.
- Cover and refrigerate at least 1 hour and up to overnight.
- To serve, use a slotted spoon to transfer the gefilte fish from the stock to a serving platter.
- Serve with beet horseradish or dill-horseradish mayonnaise, if using.
