GEFILTE FISH MAKEOVER
Gefilte fish Makeover
- Cooking Time: 2 hours
- Servings: 4
- Preparation Time: 15
- * 3 tablespoons Extra virgin olive oil
- * 2 cups Carrots (chopped)
- * 2 Celery (chopped)
- * 8 tablespoons White wine
- * 2 Fish (bones and heads)
- * 6 tablespoons Parsley (fresh)
- * 6 Black peppercorns (whole)
- * 1 teaspoons Thyme
- * 1 Bay leaf
- * pinch Sea salt
- * pinch Brown sugar
- * 2 Halibut fillets
- * 1 Spanish onion
- * 3 tablespoons Matzoh meal
- * 6 tablespoons Fresh parsley (chopped)
- * 3 tablespoons Chives (fresh)
- * 3 tablespoons Dill (fresh)
- * 2 Eggs
- * Pepper (freshly cracked)
- * Pickled horseradish
Heat olive oil in a saucepan on medium. Sauté carrots and celery for 8 minutes. Deglaze the pan with a big splash of white wine. Add the bones and heads of 2 fish, cover with water. Add herbs, spices, salt and sugar. Cover and let simmer on med-high heat for 1-2 hours. Remember to remove the scum. Taste the broth, feel free to add more salt, sugar or spices to suit your palate.
Gefilte Fish is generally made with a mixture of Pike and Carp. But we’re going to go with Alaskan Halibut. Halibut is often used in Gefilte Fish recipes from Alaska – home of the chosen frozen.
Cut Halibut fillets into chunks, throw them in the food processor and set aside. Now fry up a large Spanish onion on med-high heat until it starts to brown and caramelize, about 15 minutes. Add the onion to the food processor and blend the fish to a fine consistency.
The next step is to spice up some matzoh meal. Add finely chopped parsley, paprika, sea salt and pepper. Add the mashed Halibut and eggs. Mix, and roll into balls. If the mixture is too runny, add more matzoh meal. Throw these suckers into your simmering fish broth, along with a carrot. Let this simmer for another 20 minutes on med-low heat.
Remove the fish dumplings and the carrot from the broth and set aside. Strain the fish broth through a cheese cloth. Add 2 dumplings to a bowl, pour a bit of our savory broth over top, add a few sliced carrots, sprinkle with some fresh dill, chives and parsley, and serve with a pickled horseradish on the side. If you like your Gefilte fish cold, refrigerate the dumplings along with the broth overnight
Suggested variation: Turn your fish dumplings Thai! To the fish stock add: coconut milk, lemongrass, Thai chilies, Kaffir lime leaves, grated ginger and Thai basil. Pour in a dash of fish sauce, garnish with lots of fresh cilantro, and you’re good to go!