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- Exported from MasterCook *
GEFILTE FISH --PAREVE--
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish Appetizers
Amount Measure Ingredient -- Preparation Method
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2 lb Ea. Whitefish & pike
1/2 lb Summer carp
4 ea Med. Shallots (slice 3)
6 ea Lge. shallots (slice 4)
2 ea Celery ribs, sliced
4 ea Med. carrots, peel, slice
1 ea Med. parsnip, peel, slice
3 lg Sprigs parsley
1/4 ts Thyme & dill
4 ea 2" slices lemon zest
1 c Kosher dry white wine
7 c Water (more or less)
1/2 ts Nutmeg, ginger, white pepper
1/8 ts Cayenne pepper
Florets from 2 lge. parsley>
Sprigs.
4 lg Eggs (1 yolk & 4 whites)
1/4 c Cold fresh seltzer
3 tb Matzo meal (or more)
Have fishmonger skin, bone and fillet fish,
reserving bones and heads for broth in which fish will
be simmered. For best results, the total net weight
should be abt. 2 1/4 lb. Rinse bones and heads. Put
into wide enamel-lined heavy Dutch oven. Add 3 sliced
onions, 4 sliced shallots, celery, carrots, parsnip,
parsley, herbs and lemon zest. Add wine and water.
Bring to a boil. Reduce heat to simmering. Cover and
cool for 1 hr. Using fine sieve, strain into lge.
bowl. Pick out some carrot slices and set aside.
Then press out juices from solids. Discard solids.
Pour broth back into pot and set aside.
Cut remaining onion into 1 " pcs. and shallots in
half. Place in food processor. Rinse fish, and check
for any remaining bones. Cut fish in 2" pcs. & add to
processor with spices, parsley and 1/2 the salt.
Process 30 sec. Add 1 whole egg and 1 white. Let
stand while whipping remaining whites until firm peaks
form. Set aside.
With processor running, pour seltzer into machine.
Process 15 sec. Scrape mixture into lge. bowl.
Sprinkle with 3 tb. matzo meal and blend. Fold in
beaten egg whites. Cover and chill in freezer for 15
min.
Bring broth to boil. Add remaining 1/2 ts. salt.
Using moistened hands and moistened spoon, shape
chilled mixture into 12 ovals, lowering them into the
hot broth as they're formed. (If mixture doesn't hold
together sufficiently after chilling, add more matzo
meal.) Reduce heat to steady slo-boil. Cover and
cook 45 min., spooning ovals with broth after they've
cooked for 10 min. Each pc. will puff up and rise to
top. Partially uncover and cool in pot for 30 min.
Add reserved carrots to broth. Cover and regrigerate
overnight; or carefully transfer each pc. to
container(s), pouring stock over all. Tightly cover
and refrigerate. Broth will thicken when chilled. If
you prefer jelled broth, add 1 pkg. of pareve
unflavored gelatine to boiling stock and dissolve
granules before refrigerating. Frances Prince's New
Jewish Cuisine
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