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
Uncle Dirty Dave's Archives
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... An oyster is a fish built like a nut.
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