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 375ºF/190ºC.

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
seasoning.

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
red.

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

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

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