Gefilte Fish Recipe [split from Manhattan]
(Note: This thread was split from the Manhattan board at: http://chowhound.chow.com/topics/911464 -- The Chowhound Team)
Try this, takes about an hour... first time I did it I had jarred stuff as backup thinking I'd never get it right. Simple as can be in the end
Salmon gefilte fish:
1 pound salmon fillet, skinned and cut in chunks
1 small onion, peeled and quartered
2 small carrots, peeled; 1 sliced thin, 1 cut in chunks
1 small parsnip, peeled, cut in chunks
1/4 cup matzo meal
1 and 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 cups fish stock (recipe above)
1/4 cup sugar
1/2 cup chopped dill
: Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse purée. Add eggs, matzo meal, salt, and pepper, and process until combined.
Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 quenelles. Poach the quenelles in the simmering stock, covered, for 2 minutes. Remove the quenelles to a shallow bowl and set aside
I'm a goy so what do I know? I have the benefit of jewish relations now due to various family marriages so I was introduce to gefilte fish late in life at a seder. Really loved it. But even with my limited knowledge, I think my jewish relations by marriage who are mostly of eastern european stock would be shocked to see salmon in their gefilte fish. White fish only I've been told. But again, I'm just a goy boy. As to good horseradish, grow your own. Its incredibly easy to grow.
I agree with you, but if people are used to eating a fish patty that came in a can or jar floating in liquid....would you think they would have it any other way??? Think, would I eat a ground beef patty that came in a jar floating in liquid? There is no comparison between homemade and store bought.
I use a recipe that is similar with the exception that I mix both salmon and white fish (as in whatever white fish looks freshest -- flounder, halibut, whitefish). The differences...
.. no parsnip (although I think I'll add that next time)
... parsley instead of dill
... I always omit the sugar
Also, I use more fish -- a total of three pounds -- so the quantity of veggies is similarly increased.
The biggest difference is the cooking method. I bake the mixture in a 9" X 13" ungreased Pyrex dish and,, then, serve by cutting the fish into slices or squares. Baking seems to be an easier process and I like the intensified flavor baking produces.