• Ethnic Food Month - 3

    From Dave Drum@1:229/452 to All on Fri Sep 29 11:58:27 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Passover Gefilte Fish
    Categories: Vegetables, Breads, Seafood, Herbs
    Yield: 12 Servings

    2 1/2 lb Head green cabbage
    1/2 c Matzoh meal
    1 tb Olive oil
    1/2 md Onion; minced
    2 lb Whitefish fillets; such as
    - pike, carp, or whitefish,
    - in chunks
    3 lg Eggs; separated
    1/2 c Chopped Italian parsley
    2 tb Chopped fresh tarragon
    - leaves
    3 ts Salt; as needed
    1/2 ts Fresh ground white pepper
    Cayenne pepper
    1 qt Fish stock
    1 md Carrot; peeled, in julienne
    1 md Leek; white only, in
    - julienne
    Homemade Horseradish
    - (below)

    Recipe courtesy of Wolfgang Puck

    Set the oven to 375┬║F/190┬║C.

    Blanch the head of cabbage in boiling salted water,
    about 5 minutes, then place in a basin of cold water.
    Remove the whole leaves and cut away the tough core. As
    you peel off the outer leaves, you may have to return
    the head of cabbage to the boiling water to soften the
    inner leaves. Dry on a clean towel and reserve.

    Place the matzoh meal in a small bowl. Cover with 1 cup
    of stock and let soak until needed.

    In a small skillet, heat the olive oil. Over medium
    heat, saute the onion until wilted, 4 to 5 minutes. Do
    not brown. Cool. In a wooden bowl or on a chopping
    board, chop the fish fine with a chopper or large knife.
    Add the matzoh meal with the stock, the cooled onions, 3
    egg yolks, the chopped parsley and tarragon, 2 teaspoons
    of salt, white pepper, and cayenne, and continue to chop
    until well combined. In a clean, medium bowl, whisk the
    egg white until firm but not stiff. Stir a little into
    the fish mixture, then, quickly but gently, and fold in
    the remaining whites. To test for flavor, bring a little
    fish stock to a simmer, add a small ball of the fish
    mixture and cook for about 5 minutes. Taste and correct

    Heat the remaining fish stock and spoon a little into an
    11" by 17" baking pan. Divide the fish mixture into 12
    portions, about 4 ounces each, and enclose each portion
    in 1 or 2 cabbage leaves. You will find that when the
    leaves get smaller, you will have to use 2 leaves to
    wrap the fish. As each package is formed, place in the
    prepared baking pan, seam-side down. This size pan holds
    the 12 packages comfortably. Pour the remaining stock
    over the fish and top with the julienned carrots and
    leeks. Cover the pan with foil and bake for 30 minutes.
    Let cool in the stock and refrigerate until needed.

    PRESENTATION: Place 1 package of fish on each of 12
    plates, garnishing with some of the julienned carrots
    and leeks. Serve with homemade horseradish, white or

    HOMEMADE HORSERADISH: To make white horseradish, finely
    grate peeled fresh horseradish into a small bowl, cover
    with plastic wrap, and refrigerate until needed. To make
    red horseradish, boil 1/2 pound red beets until tender.
    Peel and then finely grate into a medium bowl. Add about
    1/2 cup grated horseradish, or to taste, and combine
    thoroughly. Refrigerate, covered, until needed.

    COOK'S NOTE:If you are concerned if the oils or other
    ingredients in these recipes are suitable for Passover,
    seek non-dairy substitutes or ingredients that are
    certified kosher for Passover.

    RECIPE FROM: http://allrecipes.com

    Uncle Dirty Dave's Archives


    ... So easy, a child could do it. Child sold separately.

    --- Talisman v0.47-dev (Windows/x86)
    * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)