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Best Gefilte Fish With Beet Preserves Recipe

Best Gefilte Fish With Beet Preserves Recipe

Gefilte Fish With Beet Preserves

Ingredients:

—-POACHING LIQUID—

  • 8 cup fish broth
  • 1 large onion, thinly sliced
  • 1 large carrot, sliced
  • 1 bay leaf

—-GEFILTE FISH—

  • 1 lb pike fillet, diced & chilled
  • 1 lb whitefish fillet,diced/chill
  • 1 large onion, grated
  • 6 egg whites, chilled
  • 2 teaspoon salt
  • 1/2 teaspoon finely ground white pepper
  • 1/4 cup ice water
  • /2 cup matzo meal

—-BEET PRESERVES—

  • 1 cup grated peeled raw beets
  • 1/4 cup cider vinegar
  • /4 cup small onion, grated
  • 1/4 teaspoon ground pepper

    —-FRESH HORSERADISH—

  • 6 inch-piece horseradish root,
  • 1 peeled, cut into
  • 3/4pieces
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 tablespoon cider vinegar

DESCRIPTION:

Serves 8 as a first course.

To make the poaching liquid: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Combine all

the poaching liquid ingredients in a large pot. Bring to a gentle simmer over medium-low heat. Simmer for 10-15 minutes.

To make the gefilte fish: ~~~~~~~~~~~~~~~~~~~~ Combine all the gefilte fish ingredients in a food processor; process for 15 seconds. Use a small serving spoon to scrape out a spoonful of the mixture against the side of the bowl.

Using another small serving spoon, shape the gefilte fish into a dumpling by gently pushing the mixture off the other spoon and dropping it gently into the summering poaching liquid. Continue until all of the fish mixture has been made into dumplings.

Cook the gefilte fish until all the dumplings float to the liquid’s surface, about 10-12 minutes. Remove the pan from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature.

Refrigerate until the broth has jelled, about 4 hours or overnight.

Using a slotted spoon, carefully remove the dumplings from the jelled broth and place on chilled plates. Serve with beet preserves, fresh horseradish, julienned green onion and carrot.

BEET PRESERVES:

Combine all of the ingredients in a small pan and simmer gently over medium heat for about 15-20 minutes, or until all the liquid has been absorbed. Chill well before serving.

Makes 1/2 cup

FRESH HORSERADISH: Prepare at least one day in advance so its flavor

has time to develop.

Grate the horseradish with the water in a blender until very finely shredded. Scrape down the blender’s sides with a rubber spatula. Strain off any excess liquid and transfer the horseradish to a bowl. Add the salt and vinegar; stir to combine. Place in a clean jar, cover, and refrigerate overnight. Serve cold.

Makes about 1/2 cup.

Note: To make horseradish in a food processor, fit the processor with the fine grating disc. Peel and cut the horseradish so that it will fit through the feed tube. Grate the horseradish in the processor and transfer it to a bowl. Add the salt and vinegar. The water may be omitted using this technique.

Store in a covered container in the refrigerator for up to three days.

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