RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky Gefilte Fish & Horseradish Sauce: Chrain - pareve
Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : First Courses Fish And Seafood Kasher Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 5 lb fish ( carp, tilapia and any other fat fish) with head and bones 5 onions 2 eggs 1 to 2 hard boiled eggs 1 onion for the broth 2 carrots 1 celery rib salt, pepper and a pinch nutmeg peppercorns matze meal only if absolutely necessary. 1Have the fishmonger filet you fishes, and save the heads, bones and skin. 2.Pace bones, head, skin, 1 onion, 1 carrot and the celery rib in a stockpot with plenty of water with salt and peppercorns . Bring to a boil and simmer for an hour or so. Meanwhile make the dumplings. Fry 2 chopped onions in oil until itstarts changing color Place fish filets, raw onions, cooked onions, hard boiled eggs(last and then don't process too long) , raw eggs, salt, pepper and pinch nutmeg, in food processor and run the machine just until it's ground. Be careful not to overprocess it, or it will taste like store bought. If it is too thin ,then and only then do you add a little matze mail. Strain broth and return to stockpot. Make balls and add them to simmering broth. Add sliced carrots and simmer for 1 and a half hour. Transfer fish to a dish and pour about 3 Tbs of the stock on top. Decorate with the carrots.Chill Save rest of stock to serve separately, it should become a gelatine. Enjoy Serve it with chrain ( horseraddish sauce) Chrain ( measures are not precise) 2 beets cooked in their skins and then peeled and diced 1 raw beet peeled and diced 1/4 lb horseraddish root, peeled and diced very small 1/2 cup sugar 1 cup vinegar 1/4 cup water 1 tsp salt 1 tbs mustard Process everything. Correct seasoning. Keep in a jar with a lid. Miriam
