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KOSHER FISH

   
 
 
 

KOSHER FISH RECIPES

 
  GEFILTE FISH WITH WHITE HORSERADISH
12 pieces. Pareve.
INGREDIENTS:
  • 1 fresh horseradish root, about pound
  • 2 cheese cloth sacks
  • 2 quarts plus cup bottled water
  • 1 cup thinly sliced rings plus cup grated yellow onion.
  • 1 pound fish skin, bones, and heads
  • 1 yard white cotton kitchen string
  • 3 medium carrots, peeled
  • 1 pound whitefish fillet
  • pound carp fillet
  • 1 tbsp + 1 tsp sugar
  • 2 ounces egg substitute
  • 2 tbsp sodium-free matzah meal
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp + tsp grated fresh ginger
  • Freshly ground black pepper to taste
  • Cayenne pepper to taste
  • 1 sprig fresh tarragon
  • 1 bay leaf
  • 2 tbsp white wine vinegar
  • 2 tbsp dry white wine.
DIRECTIONS:
  1. Put the horseradish root in a airtight container. Refrigerate for 1 hour.
  2. Fill one cheese cloth sack with the onion rings.
  3. Fill the other cheese cloth sack with the fish skin, bones, and heads. Tie the top of each sack securely closed with the kitchen string.
  4. Put the sack of fish parts in a 12-inch skillet with a tightly fitting lid.
  5. Add the 2 quarts of water and bring to a boil.
  6. Remove the foam that forms on the surface with a slotted spoon.
  7. Add the cheese cloth sack of onions and 2 of the whole carrots to the boiling water.
  8. Lower the heat to medium and cover the skillet. Cook the fish broth at a simmer for 25 minutes. Turn off the heat.
  9. Remove the sacks of fish bones and onions and discard them. Set the broth aside.
  10. Remove the carrots. Slice them into -inch pieces and set aside.
  11. Slice the whitefish and carp into 1-inch pieces. Double-check for tiny bones that may have been overlooked when the fish was filleted.
  12. Put the fish in a food processor or blender. Pulse to coarsely chop.
  13. Transfer the fish mixture to a large bowl.
  14. Grate the remaining carrot into the fish mixture.
  15. Add the grated onion, 1 tsp sugar, egg substitute, matzah meal, lemon juice, tsp of the grated ginger, and the black pepper and cayenne pepper.
  16. Stir the batter vigorously, distributing the ingredients evenly throughout. The consistency of the fish batter is best lumpy.
  17. Into the skillet of broth, add the tarragon sprig and the bay leaf.
  18. Cover and bring to a boil.
  19. Lower the heat to medium to slow the broth to a bubbling simmer.
  20. Spoon out cup of the fish batter. Shape it into a ball about 3 inches across.
  21. Flatten the fish ball slightly, Use a slotted spoon to place it in the simmering broth. Repeat this process with the remaining batter to yield 12 gefilte fish quenelles.
  22. Lower the heat, cover the skillet, and cook at a simmer for 20 minutes. The gefilte fish are done when they expand slightly and are firm to the touch.
  23. Lift the gefilte fish and the carrots out of the broth with a slotted spoon. Set them aside on a large platter to cool to room temperature.
  24. Put the broth in a large airtight container and set it aside, uncovered, to cool to room temperature.
  25. Into the container of the room-temperature broth, put the gefilte fish and the sliced carrots. Cover and set aside in the refrigerator to chill for 2 hours.
  26. To make the horseradish: Remove the horseradish from the refrigerator, peel the horseradish and cut it into 2-inch slices.
  27. Put the slices into a food processor or blender. Coarsely grate to yield 1 cups.
  28. Using great care to protect your eyes and throat from horseradish vapors, transfer the grated horseradish to a large bow.
  29. Add the remaining 1 tbsp of sugar, the vinegar, the remaining 1 tbsp of grated ginger, the white wine, and the remaining cup water.
  30. Stir the mixture vigorously, distributing the ingredients evenly throughout.
  31. Serve each dinner 1 chilled gefilte fish with some carrots and jellied broth spooned on top. A generous tbsp size dollop of horseradish on each plate.
  32. Store the fiery horseradish and the gefilte fish in separate airtight containers in the refrigerator. The gefilte fish keep for 1 week. The horseradish keeps indefinitely.
 
 
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