KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
GEFILTE FISH WITH WHITE
12 pieces. Pareve.
- 1 fresh horseradish root, about ½
- 2 cheese cloth sacks
- 2 quarts plus ¾ cup bottled water
- 1½ cup thinly sliced rings plus ½ 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
- ½ pound carp fillet
- 1 tbsp + 1½ tsp sugar
- 2 ounces egg substitute
- 2 tbsp sodium-free matzah meal
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp + ½ 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.
- Put the horseradish root in a
airtight container. Refrigerate for 1 hour.
- Fill one cheese cloth sack with the
- 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.
- Put the sack of fish parts in a
12-inch skillet with a tightly fitting lid.
- Add the 2 quarts of water and bring
to a boil.
- Remove the foam that forms on the
surface with a slotted spoon.
- Add the cheese cloth sack of onions
and 2 of the whole carrots to the boiling water.
- Lower the heat to medium and cover
the skillet. Cook the fish broth at a simmer for 25 minutes.
Turn off the heat.
- Remove the sacks of fish bones and
onions and discard them. Set the broth aside.
- Remove the carrots. Slice them into
½-inch pieces and set aside.
- Slice the whitefish and carp into
1-inch pieces. Double-check for tiny bones that may have
been overlooked when the fish was filleted.
- Put the fish in a food processor or
blender. Pulse to coarsely chop.
- Transfer the fish mixture to a large
- Grate the remaining carrot into the
- Add the grated onion, 1½ tsp sugar,
egg substitute, matzah meal, lemon juice, ½ tsp of the
grated ginger, and the black pepper and cayenne pepper.
- Stir the batter vigorously,
distributing the ingredients evenly throughout. The
consistency of the fish batter is best lumpy.
- Into the skillet of broth, add the
tarragon sprig and the bay leaf.
- Cover and bring to a boil.
- Lower the heat to medium to slow the
broth to a bubbling simmer.
- Spoon out ¼ cup of the fish batter.
Shape it into a ball about 3½ inches across.
- 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
- 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.
- 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.
- Put the broth in a large airtight
container and set it aside, uncovered, to cool to room
- 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.
- To make the horseradish: Remove the
horseradish from the refrigerator, peel the horseradish and
cut it into 2-inch slices.
- Put the slices into a food processor
or blender. Coarsely grate to yield 1½ cups.
- Using great care to protect your eyes
and throat from horseradish vapors, transfer the grated
horseradish to a large bow.
- Add the remaining 1 tbsp of sugar,
the vinegar, the remaining 1 tbsp of grated ginger, the
white wine, and the remaining ¾ cup water.
- Stir the mixture vigorously,
distributing the ingredients evenly throughout.
- 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.
- 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.
KOSHER DELIGHT MAGAZINE