Recipe - Gefilte Fish With Beet Preserves And Fresh Horseradish

POACHING LIQUID
8 cup Fish broth
1 lg Onion, thinly cut or sliced up
1 lg Carrot, cut or sliced up
1 Bay leaf

GEFILTE FISH
1 pound Pike fillet, minced & chilled
1 pound Whitefish fillet, minced /chill
1 lg Onion, grated
6 Egg whites, chilled
2 teaspoon Salt
One half teaspoon Finely ground white pepper
One fourth cup Ice water
One half cup Matzo meal

BEET PRESERVES
1 cup Grated peeled raw beets
One fourth cup Cider vinegar
One fourth cup Small onion, grated
One fourth teaspoon Ground pepper

FRESH HORSERADISH
6 InchPiece horseradish root,
Peeled, cut into 3/4"pieces
One half cup Water
1 teaspoon Salt
1 tablespoon Cider vinegar

Serves 8 as a first course. Source: Chef Morey Kanner, Culinary Institute
of America

To make the poaching liquid: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Combine all the
poaching liquid ingredients in a large pot. Bring to a gentle simmer over
mediumlow heat. Simmer for 1015 minutes.

To make the gefilte fish: ~~~~~~~~~~~~~~~~~~~~ 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 1012 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.

BEET PRESERVES:

Combine all of the ingredients in a small pan and simmer gently over medium
heat for about 1520 minutes, or until all the liquid has been absorbed.
Chill well before serving.

Makes One half cup

FRESH HORSERADISH: 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 One half cup.

Note: To make 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.

Nutritional info. per serving: 180 cal., 26.8g.pro., 1.6 g fat, 12.6 g
carbo., 453 mg sodium,
65 mg chol.

From the recipe files of suzy@gannett.infi.net

Posted to MMRecipes Digest V4 #108 by Suzy suzy@gannett.infi.net on Apr
18, 1997