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  • Passover's Coming - 16

    From Dave Drum@1:2320/105 to All on Sun Apr 14 12:50:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gefilte Fish
    Categories: Seafood, Vegetables, Wine, Herbs, Breads
    Yield: 13 servings

    1 tb Olive oil
    2 Whole medium carrots
    1 Fennel bulb; quartered
    1 md Onion, quartered
    1 tb Whole peppercorns
    1 qt Water; more as needed
    750 ml White wine
    1 tb Salt
    1 Bay leaf

    MMMMM----------------------------FISH---------------------------------
    1 md Carrot; quartered
    1 sm Onion; quartered
    1 cl Garlic
    12 oz Whitefish, rockfish or cod
    - fillet; bones and skin
    - removed, diced
    12 oz Salmon or trout fillets,
    - bones and skin removed,
    - diced
    1/4 c Matzo meal
    1 lg Egg; lightly beaten
    2 tb Snipped fresh dill
    4 1/2 ts Sugar
    1 tb Lemon juice
    2 ts Salt
    1/4 ts Pepper

    In a large saucepan or Dutch oven heat oil over medium
    heat. Add carrots, fennel, onion and peppercorns. Cook
    and stir 5 minutes. Stir in water, wine, salt and bay
    leaf. Bring to a boil. Reduce heat; simmer, uncovered,
    45 minutes.

    Meanwhile, place carrot, onion and garlic in a food
    processor; pulse until finely ground. Add fish; pulse
    until finely ground (mixture should not become
    paste-like). Transfer to a large bowl. Stir in matzo,
    egg, dill, sugar, lemon juice, salt and pepper just
    until combined. With wet hands, gently pat into the
    shape of a 2-in. egg. Gently add to simmering broth
    mixture. Cover and simmer on low 30 minutes.

    Gently remove gefilte fish and carrot from broth with a
    slotted spoon into a shallow dish with a rim. Strain
    broth mixture. Pour 1 cup strained broth mixture into
    dish. Save remaining strained broth and vegetables for
    another use. Cover and refrigerate gifelte fish and
    carrots until chilled, 3 hours or overnight.

    To serve, use a slotted spoon to arrange gifelte fish on
    a serving platter. Slice carrots and add to platter. If
    desired, garnish witih additional dill.

    Risa Lichtman, Portland, Oregon

    Makes: 13 servings

    RECIPE FROM: https://www.tasteofhome.com

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