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Gefilte Fish with Fresh Beet Horseradish

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Ingredients

  • 3 yellow onions (about 1 1/2 pounds)
  • 1 whitefish (2 pounds), filleted and skinned, bones and head reserved
  • 1 yellow pike (2 pounds), filleted and skinned, bones and head reserved
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 2 tablespoons plus 1 teaspoon sugar
  • 2 tablespoons matzo meal
  • 3 large eggs, lightly beaten
  • 1/4 cup water
  • 9 medium carrots (about 3/4 pound), peeled
  • 2 celery stalks
  • 2 whole cloves
  • 1 bunch fresh dill (at least 12 sprigs), for stock and garnish
  • Radicchio leaves (from one head), for garnish
  • Fresh Beet Horseradish

Details

Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse puree, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon.
STEP 2
Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
STEP 3
Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
STEP 4
Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
STEP 5
Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
STEP 6
Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
STEP 7
Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
STEP 8
Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
STEP 9
Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.

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