Subj : Passover's Coming - 16
To   : All
From : Dave Drum
Date : Sun Apr 14 2024 12:50 pm

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

     Title: Gefilte Fish
Categories: Seafood, Vegetables, Wine, Herbs, Breads
     Yield: 13 servings

     1 tb Olive oil
     2    Whole medium carrots
     1    Fennel bulb; quartered
     1 md Onion, quartered
     1 tb Whole peppercorns
     1 qt Water; more as needed
   750 ml White wine
     1 tb Salt
     1    Bay leaf

MMMMM----------------------------FISH---------------------------------
     1 md Carrot; quartered
     1 sm Onion; quartered
     1 cl Garlic
    12 oz Whitefish, rockfish or cod
          - fillet; bones and skin
          - removed, diced
    12 oz Salmon or trout fillets,
          - bones and skin removed,
          - diced
   1/4 c  Matzo meal
     1 lg Egg; lightly beaten
     2 tb Snipped fresh dill
 4 1/2 ts Sugar
     1 tb Lemon juice
     2 ts Salt
   1/4 ts Pepper

 In a large saucepan or Dutch oven heat oil over medium
 heat. Add carrots, fennel, onion and peppercorns. Cook
 and stir 5 minutes. Stir in water, wine, salt and bay
 leaf. Bring to a boil. Reduce heat; simmer, uncovered,
      45    minutes.

 Meanwhile, place carrot, onion and garlic in a food
 processor; pulse until finely ground. Add fish; pulse
 until finely ground (mixture should not become
 paste-like). Transfer to a large bowl. Stir in matzo,
 egg, dill, sugar, lemon juice, salt and pepper just
 until combined. With wet hands, gently pat into the
 shape of a 2-in. egg. Gently add to simmering broth
 mixture. Cover and simmer on low 30 minutes.

 Gently remove gefilte fish and carrot from broth with a
 slotted spoon into a shallow dish with a rim. Strain
 broth mixture. Pour 1 cup strained broth mixture into
 dish. Save remaining strained broth and vegetables for
 another use. Cover and refrigerate gifelte fish and
 carrots until chilled, 3 hours or overnight.

 To serve, use a slotted spoon to arrange gifelte fish on
 a serving platter. Slice carrots and add to platter. If
 desired, garnish witih additional dill.

 Risa Lichtman, Portland, Oregon

 Makes: 13 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... An oyster is a fish built like a nut.
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