Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Fish Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Ea. whitefish & pike
1/2 lb Summer carp
4 md Shallots -- slice 3
6 lg Shallots -- slice 4
2 Celery ribs -- sliced
4 md Carrots -- peel, slice
1 md Parsnip -- peel, slice
3 lg Sprigs parsley
1/4 ts Thyme & dill
4 2" slices lemon zest
1 c Kosher dry white wine
7 c Water -- approximate
1/2 ts Nutmeg
1/2 ts Ginger
1/2 ts White pepper
1/8 ts Cayenne pepper
2 lg Parsley sprigs -- florests from
4 lg Eggs -- 1 yolk & 4 whites
1/4 c Fresh seltzer -- cold
3 tb Matzo meal -- or more
Have fishmonger skin, bone and fillet fish, reserving bones and
heads for broth in which fish will be simmered. For best results,
the total net weight should be about 2 1/4 lb. Rinse bones and
heads. Put into wide enamel-lined heavy Dutch oven. Add 3 sliced
onions, 4 sliced shallots, celery, carrots, parsnip, parsley, herbs
and lemon zest. Add wine and water. Bring to a boil. Reduce heat
to simmering. Cover and cool for 1 hour. Using fine sieve, strain
into large bowl. Pick out some carrot slices and set aside. Then
press out juices from solids. Discard solids. Pour broth back
into pot and set aside.
Cut remaining onion into 1" pieces and shallots in half. Place in
food processor. Rinse fish, and check for any remaining bones. Cut
fish in 2" pieces & add to processor with spices, parsley and 1/2
the salt. Process 30 seconds. Add 1 whole egg and 1 white. Let
stand while whipping remaining whites until firm peaks form. Set
aside.
With processor running, pour seltzer into machine. Process 15
seconds. Scrape mixture into large bowl. Sprinkle with 3 tb matzo
meal and blend. Fold in beaten egg whites. Cover and chill in
freezer for 15 minutes.
Bring broth to boil. Add remaining 1/2 ts salt. Using moistened
hands and moistened spoon, shape chilled mixture into 12 ovals,
lowering them into the hot broth as they're formed. (If mixture
doesn't hold together sufficiently after chilling, add more matzo
meal.) Reduce heat to steady slo-boil. Cover and cook 45 minutes,
spooning ovals with broth after they've cooked for 10 minutes.
Each piece will puff up and rise to top. Partially uncover and cool
in pot for 30 minutes. Add reserved carrots to broth. Cover and
regrigerate overnight; or carefully transfer each piece to
container(s), pouring stock over all. Tightly cover and
refrigerate. Broth will thicken when chilled. If you prefer jelled
broth, add 1 package of pareve unflavored gelatin to boiling stock
and dissolve granules before refrigerating.
