Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

By blum099

Ingredients

• Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs
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• INGREDIENTS
• 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
• 3 medium yellow onions, peeled and quartered
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, cut into 1-inch pieces
• 8 sprigs fresh thyme
• 6 sprigs fresh flat-leaf parsley
• 1 bay leaf
• 1 bottle (750 mL) dry white wine
• 1 medium yellow onion, coarsely chopped
• 1 1/4 pounds skinned pike fillets, cut into 3-inch pieces
• 1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces
• 1/2 pound skinned carp fillets, cut into 3-inch pieces
• 2 large eggs, plus 2 large egg whites
• 3 tablespoons matzo meal
• 1 tablespoon coarse salt, plus 3/4 teaspoon
• 1 1/2 teaspoons sugar
• 3/4 teaspoon fresh lemon juice
• 1/2 teaspoon freshly ground white pepper
• 1/4 to 1/2 teaspoon freshly grated nutmeg
• 1/2 cup ice water
• 3 medium red beets, stems and greens removed
• 2 tablespoons extra-virgin olive oil
• Coarse salt
• 2 tablespoons white-wine vinegar
• 1 cup finely grated peeled fresh horseradish
• 1/2 cup white-wine vinegar
• 1/2 teaspoon sugar
• Pinch of coarse salt
• 2 bunches fresh dill, separated into small sprigs
• 2 bunches fresh flat-leaf parsley, separated into small sprigs
• 1 bunch fresh chives (about 12), cut into 1-inch pieces

Details

Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Make the stock: Put fish bones, onions, carrots, celery, herbs, wine, and 10 cups cold water into a large stockpot. Bring to a boil; reduce heat, and simmer, skimming foam from surface, 40 minutes. Pour through a sieve into a bowl; discard solids. Let cool completely. Cover, and refrigerate until cold (up to 2 days).
STEP 2
Make the quenelles: Finely chop onion in a food processor. Add half the pike, whitefish, and carp; process until smooth, scraping down sides of bowl halfway through. Transfer to a large bowl. Puree remaining fish. Return first batch of fish to the processor, and pulse to combine.
STEP 3
With machine running, add eggs and egg whites; process until just combined. Transfer to bowl. Stir in matzo meal, salt, sugar, lemon juice, pepper, and nutmeg. Add ice water in a slow, steady stream, stirring until combined. Press through a large-mesh sieve into another bowl. Refrigerate 30 minutes (up to 1 day).
STEP 4
Bring stock to a gentle simmer in a large saucepan. Shape quenelles using two wet soup spoons: Use one spoon to scoop up a mounded spoonful of batter; slide second spoon on top of first, with spoons pointing in opposite directions. Spoon the batter back and forth a few times, scraping it into a small, neat egg shape. Drop quenelles into simmering stock as you form them, working in batches of 8. Cook until quenelles float and surface springs back when lightly pressed, about 8 minutes. Using a slotted spoon, transfer quenelles to a large, shallow bowl as they are done. Strain stock over quenelles in bowl; cover, and refrigerate overnight.
STEP 5
Prepare the beets: Preheat oven to 350. Toss beets with oil and 3/4 teaspoon salt in a medium bowl. Arrange beets on a rimmed baking sheet; cover with foil. Bake until beets are very tender when pierced with the tip of a knife, 45 to 50 minutes. Let cool 10 minutes; peel. Cut into 1/4-inch dice, and transfer to a medium bowl. Add vinegar, and toss; season with salt. Cover, and refrigerate until ready to use (up to 2 days).
STEP 6
Make the horseradish: Stir together horseradish, vinegar, sugar, and salt in a bowl. Cover, and refrigerate up to 1 day.
STEP 7
Remove quenelles from refrigerator 30 minutes before serving. To serve, spoon 3 quenelles and about 2 tablespoons stock into each bowl. Place 1 tablespoon beets and 1 tablespoon horseradish next to quenelles, and garnish with herbs. Place remaining horseradish in a small bowl, and serve on the side.