Gefilte Fish with Beet Preserves and Fresh Horseradish
- 1 lbs pike fillet, diced and chilled
- 1 lbs whitefish fillet, diced/chill
- 1 large onion, grated
- 6 egg whites, chilled
- 2 tsp salt
- ½ tsp finely ground white pepper
- ¼ cup ice water
- ½ cup matzo meal
- 6 inch-piece horseradish root peeled, cut into ¾" pieces
- ½ cup water
- 1 tsp salt
- 1 tbsp cider vinegar
- Combine all the poaching liquid ingredients in a large pot.
- Bring to a gentle simmer over medium-low heat.
- Simmer for 10-15 minutes.
- 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.
- 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 ½ cup
- 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 ½ cup.
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.