Subj : Passover's Coming - 16
To   : All
From : Dave Drum
Date : Sun Apr 14 2024 12:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gefilte Fish
 Categories: Seafood, Vegetables, Wine, Herbs, Breads
      Yield: 13 servings
 
      1 tb Olive oil
      2    Whole medium carrots
      1    Fennel bulb; quartered
      1 md Onion, quartered
      1 tb Whole peppercorns
      1 qt Water; more as needed
    750 ml White wine
      1 tb Salt
      1    Bay leaf

MMMMM----------------------------FISH---------------------------------
      1 md Carrot; quartered
      1 sm Onion; quartered
      1 cl Garlic
     12 oz Whitefish, rockfish or cod
           - fillet; bones and skin
           - removed, diced
     12 oz Salmon or trout fillets,
           - bones and skin removed,
           - diced
    1/4 c  Matzo meal
      1 lg Egg; lightly beaten
      2 tb Snipped fresh dill
  4 1/2 ts Sugar
      1 tb Lemon juice
      2 ts Salt
    1/4 ts Pepper
 
  In a large saucepan or Dutch oven heat oil over medium
  heat. Add carrots, fennel, onion and peppercorns. Cook
  and stir 5 minutes. Stir in water, wine, salt and bay
  leaf. Bring to a boil. Reduce heat; simmer, uncovered,
       45    minutes.
  
  Meanwhile, place carrot, onion and garlic in a food
  processor; pulse until finely ground. Add fish; pulse
  until finely ground (mixture should not become
  paste-like). Transfer to a large bowl. Stir in matzo,
  egg, dill, sugar, lemon juice, salt and pepper just
  until combined. With wet hands, gently pat into the
  shape of a 2-in. egg. Gently add to simmering broth
  mixture. Cover and simmer on low 30 minutes.
  
  Gently remove gefilte fish and carrot from broth with a
  slotted spoon into a shallow dish with a rim. Strain
  broth mixture. Pour 1 cup strained broth mixture into
  dish. Save remaining strained broth and vegetables for
  another use. Cover and refrigerate gifelte fish and
  carrots until chilled, 3 hours or overnight.
  
  To serve, use a slotted spoon to arrange gifelte fish on
  a serving platter. Slice carrots and add to platter. If
  desired, garnish witih additional dill.
  
  Risa Lichtman, Portland, Oregon
  
  Makes: 13 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... An oyster is a fish built like a nut.
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