Not-My-Mother's Gefilte Fish
Serves 16
This dish is best made a day before serving to allow the flavors
to blend. Feel free to season to taste by adding such ingredients as lemon
zest, dill, chives or tarragon.
·
2 carrots, peeled and
cut into 1-inch pieces
·
2 medium onions,
peeled and cut into chunks
·
1 cup parsley sprigs,
lightly packed
·
2 pounds cod fillets,
cut into 2-inch pieces
·
1 pound salmon
fillets, skinned and cut into 2-inch pieces
·
3 large eggs
·
1/2 cup vegetable oil
·
2 tablespoons sugar
·
2 tablespoons matzo
meal
·
3 teaspoons kosher
salt, or to taste
·
1 teaspoon freshly
ground pepper
Instructions:
- Place rack in center of oven and preheat the
oven to 350°. Grease a 9- by 13-inch baking dish and set aside.
- Place carrots, onions and parsley into the
bowl of a food processor; process until they are as finely minced as
possible, scraping sides once. Transfer vegetables to a very large bowl.
- In the same processor bowl, process half of
both types of fish until finely ground, stopping to scrape down sides once
or twice. Transfer to bowl with the vegetables, and repeat with the
remaining fish.
- Put eggs, oil, sugar, matzo meal, salt and
pepper into same processor bowl and mix until blended. Add to fish mixture
and mix by hand until thoroughly combined.
- Transfer mixture to the prepared baking dish
and spread evenly. Bake, uncovered, for 1 hour, or until the top is
lightly golden and firm to the touch. Remove from the oven and cool
completely. If making ahead, cover with foil or plastic wrap and
refrigerate.
- To serve: Line plates with lettuce. Cut fish
into squares and place on lettuce. Garnish with carrots and a dollop of
horseradish. Serve chilled or at room temperature
·
·
For serving
·
-- Butter lettuce
leaves
No comments:
Post a Comment