MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Passover Gefilte Fish
Categories: Vegetables, Breads, Seafood, Herbs
     Yield: 12 Servings

 2 1/2 lb Head green cabbage
   1/2 c  Matzoh meal
     1 tb Olive oil
   1/2 md Onion; minced
     2 lb Whitefish fillets; such as
          - pike, carp, or whitefish,
          - in chunks
     3 lg Eggs; separated
   1/2 c  Italian parsley; chopped
     2 tb Fresh tarragon leaves;
          - chopped
     3 ts Salt; as needed
   1/2 ts Fresh ground white pepper
          Cayenne pepper
     1 qt Fish stock
     1 md Carrot; peeled, in julienne
     1 md Leek; white only, in
          - julienne
          Homemade Horseradish
          - (below)

 Set the oven to 375 F/190 C.

 Blanch the head of cabbage in boiling salted water,
 about 5 minutes, then place in a basin of cold water.
 Remove the whole leaves and cut away the tough core. As
 you peel off the outer leaves, you may have to return
 the head of cabbage to the boiling water to soften the
 inner leaves. Dry on a clean towel and reserve.

 Place the matzoh meal in a small bowl. Cover with 1 cup
 of stock and let soak until needed.

 In a small skillet, heat the olive oil. Over medium
 heat, saute the onion until wilted, 4 to 5 minutes. Do
 not brown. Cool. In a wooden bowl or on a chopping
 board, chop the fish fine with a chopper or large knife.
 Add the matzoh meal with the stock, the cooled onions, 3
 egg yolks, the chopped parsley and tarragon, 2 teaspoons
 of salt, white pepper, and cayenne, and continue to chop
 until well combined. In a clean, medium bowl, whisk the
 egg white until firm but not stiff. Stir a little into
 the fish mixture, then, quickly but gently, and fold in
 the remaining whites. To test for flavor, bring a little
 fish stock to a simmer, add a small ball of the fish
 mixture and cook for about 5 minutes. Taste and correct
 seasoning.

 Heat the remaining fish stock and spoon a little into an
 11x17" baking pan. Divide the fish mixture into 12
 portions, about 4 ounces each, and enclose each portion
 in 1 or 2 cabbage leaves. You will find that when the
 leaves get smaller, you will have to use 2 leaves to
 wrap the fish. As each package is formed, place in the
 prepared baking pan, seam-side down. This size pan holds
 the 12 packages comfortably. Pour the remaining stock
 over the fish and top with the julienned carrots and
 leeks. Cover the pan with foil and bake for 30 minutes.
 Let cool in the stock and refrigerate until needed.

 PRESENTATION: Place 1 package of fish on each of 12
 plates, garnishing with some of the julienned carrots
 and leeks. Serve with homemade horseradish, white or
 red.

 HOMEMADE HORSERADISH: To make white horseradish, finely
 grate peeled fresh horseradish into a small bowl, cover
 with plastic wrap, and refrigerate until needed. To make
 red horseradish, boil 1/2 pound red beets until tender.
 Peel and then finely grate into a medium bowl. Add about
 1/2 cup grated horseradish, or to taste, and combine
 thoroughly. Refrigerate, covered, until needed.

 COOK'S NOTE:If you are concerned if the oils or other
 ingredients in these recipes are suitable for Passover,
 seek non-dairy substitutes or ingredients that are
 certified kosher for Passover.

 Recipe courtesy of Wolfgang Puck

 RECIPE FROM: http://allrecipes.com

 Uncle Dirty Dave's Archives

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