1 cup large-dice yellow onion (from about 1 medium onion)
1/3 cup peeled and large-dice carrot (from about 1/2 medium carrot)
1/3 cup peeled and large-dice parsnip (from about 1/2 medium parsnip)
2-1/2-pound mix of skinned white mild-flavored fish fillets, such as cod, halibut, pike, or grouper
1/3 cup matzo meal
3 large eggs, lightly beaten
1 teaspoon packed, finely grated lemon zest (from about 1 medium lemon)
3 tablespoons freshly squeezed lemon juice
4 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Beet Horseradish or Dill-Horseradish Mayonnaise, for serving (optional)
Instructions
Place the fish stock in a large, wide stockpot and
bring to a simmer over medium heat. Reduce the
heat to medium low and maintain a low simmer.
Place the onion, carrot, and parsnip in a food
processor fitted with a blade attachment. Process
until the vegetables are very finely chopped,
stopping to scrape down the sides of the bowl as
needed, about 1 minute total. Transfer to a large
bowl and set aside.
Cut the fish into 1-1/2-inch pieces. Place half of
it in the food processor and process until a ball
has formed, about 30 seconds. Transfer the ball to
the bowl with the vegetables and repeat with the
remaining fish.
Sprinkle the fish mixture and vegetables with the
matzo meal. Add the eggs, lemon zest, lemon juice,
and measured salt and pepper. Using clean hands,
mix until combined (don’t squeeze or overwork). To
taste for seasoning, form a small patty and poach
it in the fish stock until firm and cooked
through. Taste the patty and add more salt and
pepper to the fish mixture as needed. Repeat the
seasoning test as needed.
Using wet hands and a 1/4-cup measure, form the
fish mixture into 3-inch-long ovals.Place on a
baking sheet.
Gently place the ovals in the simmering stock.
Cover with a tight fitting lid and simmer until
firm and cooked through, about 10 minutes. Using a
slotted spoon, carefully remove the ovals from the
stock and transfer to a clean baking sheet to
cool.
Pour the stock through a fine-mesh strainer set
over a large heatproof bowl, discarding the
solids. Allow the stock to cool to room
temperature.
Meanwhile, place the cooled gefilte fish in a
large container with a tightfitting lid and
refrigerate. When the stock is cool, pour it into
the container with the gefilte fish, making sure
they are submerged. Cover and refrigerate at least
1 hour and up to overnight.
To serve, use a slotted spoon to transfer the
gefilte fish from the stock to a serving platter.
Serve with beet horseradish or dill-horseradish
mayonnaise, if using.
Serving
Suggestions
24, 3 inch Gefilte Fish
Originally Submitted
5/30/2013
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