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Passover



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by Chef Laura Frankel,  LaurasKosherKitchen

My husband will insist on one Seder featuring HIS favorite starter – my homemade Gefilte Fish. I use homemade fish stock to simmer the quenelles.

Ingredients:

1/2 gallon fish stock
2 carrots, sliced into 16 slices for garnish
1 medium onion, roughly chopped
2 eggs
2 teaspoons kosher salt or to taste
2 teaspoons sugar or to taste
2 tablespoons chopped flat leaf parsley
2 teaspoons fresh thyme leaves
½ teaspoon freshly cracked black pepper
1/2 cup matzo meal
2 pounds ground cod, pike, carp, or favorite white fish

Directions:

Bring fish stock to a simmer in a large stock pot and add the sliced carrot.

Place the onion, eggs, salt, sugar, parsley, thyme, and pepper into the bowl of a food processor.  Process to a puree.

Pour egg mixture into a large mixing bowl and add the matzo meal.  Stir to combine.

Add the ground fish and mix very well to combine.  Cover and refrigerate for 1/2 hour.

To form fish quenelles, wet hands and shape about 1/2 cup of fish mixture into oval patties.  You should have 16 ovals.

Gently place the fish into the simmering stock.  Cover, and allow to gently simmer for 30 minutes.

After 30 minutes, turn off heat and allow the pot to cool.  Gently lift the quenelles from the stock and arrange them in a deep serving dish.  Place a carrot slice on each quenelle.

Reduce remaining stock by half and carefully pour into the serving dish.  Be sure quenelles are completely covered by stock.

Refrigerate overnight.  A firm aspic will form around the fish.

Serve with horseradish sauce and jellied aspic.

Notes:

Yield: Makes 16 fish quenelles

Recipes: Passover, Gefilte Fish, Kosher


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