Carolyn2
03-26-2001, 02:56 PM
I have been making this for seder the past few years and I now have to make 3X as much because everyone loves it so much they want to take some home and eat it all week. It is different from what we all grew up with and definitely the hit of our seders! This is from Eating Well, March/April 1997.
Red Snapper Gefilte Fish with Lime Horseradish
2 medium carrots, peeled
1 lb red snapper fillets, cut in large chunks
1 small onion, chopped
2 Tbs ch fresh parsley
2 tsp ch fresh cilantro
1/2 tsp minced Scotch bonnet chile
1/2 tsp minced fresh ginger
2 lg eggs, lightly beaten
6 Tbs matzo meal
1/2 cu ice water
2 Tbs kosher salt
2 tsp granulated sugar
1.5 qts fish stock
1/2 cup horseradish
3 Tbs fresh lime juice
1 tsp grated lime zest
1. Use a channel knife to cut 5 long channels, equally spaced, down the length of 1 carrot. Cut into 1/4-inch thick slices, creating carrot daisies. Set aside.
2. Coarsely chop remaining carrot and place in food processor with the snapper, onion, parsley, cilantro, chile and ginger. Puls until fish is ground. Place mixture in a large bowl. Add eggs, matzo meal and ice water and mix well. Mix in salt and 1 tsp sugar. Cover and refrigerate for 30 min.
3. Place fish stock in a wide pot and bring to a slow simmer.
4. Meanwhile, wetting your hands often, shape the fish mixture into 16 mounded ovals, using about 1/4 cup of the mixture for each.
5. Place the carrot daisies in the stock and gently drop in the fish ovals. Simmer slowly until cooked through, about 10 min. Remove from heat and let gefilte fish cool int he stock. Cover and refrigerate overnight.
6. Shortly before serving, place horseradish in a small bowl. Stil in lime juice, lime zest and remaining 1 tsp sugar. Spoon the jellied fish stock over the platter and arrange the cold gefilte fish on top. Garnish with the carrot daisies. Serve, passing the horseradish seperately.
Makes 8 servings.
2 Points per serving.
Red Snapper Gefilte Fish with Lime Horseradish
2 medium carrots, peeled
1 lb red snapper fillets, cut in large chunks
1 small onion, chopped
2 Tbs ch fresh parsley
2 tsp ch fresh cilantro
1/2 tsp minced Scotch bonnet chile
1/2 tsp minced fresh ginger
2 lg eggs, lightly beaten
6 Tbs matzo meal
1/2 cu ice water
2 Tbs kosher salt
2 tsp granulated sugar
1.5 qts fish stock
1/2 cup horseradish
3 Tbs fresh lime juice
1 tsp grated lime zest
1. Use a channel knife to cut 5 long channels, equally spaced, down the length of 1 carrot. Cut into 1/4-inch thick slices, creating carrot daisies. Set aside.
2. Coarsely chop remaining carrot and place in food processor with the snapper, onion, parsley, cilantro, chile and ginger. Puls until fish is ground. Place mixture in a large bowl. Add eggs, matzo meal and ice water and mix well. Mix in salt and 1 tsp sugar. Cover and refrigerate for 30 min.
3. Place fish stock in a wide pot and bring to a slow simmer.
4. Meanwhile, wetting your hands often, shape the fish mixture into 16 mounded ovals, using about 1/4 cup of the mixture for each.
5. Place the carrot daisies in the stock and gently drop in the fish ovals. Simmer slowly until cooked through, about 10 min. Remove from heat and let gefilte fish cool int he stock. Cover and refrigerate overnight.
6. Shortly before serving, place horseradish in a small bowl. Stil in lime juice, lime zest and remaining 1 tsp sugar. Spoon the jellied fish stock over the platter and arrange the cold gefilte fish on top. Garnish with the carrot daisies. Serve, passing the horseradish seperately.
Makes 8 servings.
2 Points per serving.