Gefilte Fish with Beet Horseradish

Ingredients

• 4 cups Fish stock (or fish bones with water)
• 2 sprigs Parsley
• 1/2 cup Onion ((chopped))
• 1/2 cup Carrots ((chopped) )
• 1 tsp Kosher salt
• 10 Black peppercorns
• 1/2 tsp Fennel seeds ((optional))
• 2 leaves Bay leaves
• 1 slice Lemon slice
• 2 lbs Fish fillets (ground)
• 1 cup Onion (roughly chopped)
• 2 Boiled eggs ((large))
• 2 Fresh eggs ((large))
• 3/4 cups Matzo meal
• 5 tbsp Sugar
• 1 sprig Parsley
• 1/2 tsp Kosher salt
• 1/2 tsp Black pepper
• 2 cups Horseradish ((grated))
• 1 cups Raw Beet ((grated))
• 1/4 cup White vinegar
• 3 tbsp Sugar

Instructions

1. 1

   --- Fish stock ---

2. 2

   In a pot, add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I did in the video.

3. 3

   Cover and simmer on medium-low for 1 hour (if using fish bones, simmer 1/2 hour more). Once simmered, drain or remove all veggies. Discard all other vegetables but save the carrots for garnish.

4. 4

   --- Ground fish & Egg mixture ---

5. 5

   Meanwhile, in the food processor, pulse the fish (without bones) for a minute or more to make ground fish. Remove and set aside.

6. 6

   In the same food processor, pulse onions for a minute. Then, add the parsley, boiled eggs, salt, and pepper until fine but not smooth. Set aside.

7. 7

   --- Shape the fish cakes ---

8. 8

   In a large bowl, add all the fish cake ingredients starting from ground fish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.

9. 9

   Combine the mixture well, but do not over-mix. You want it to be soft but still be able to shape into an oval cake.

10. 10

    Take small portions of the mixture and shape them into an oval. Use a 1/4 or 1/3 measuring cup to ensure all cakes are the same size.

11. 11

    The best way to do this is to roll the mixture into a ball, then shape it into an oval.

12. 12

    You can keep the shaped fish cakes in the fridge until the stock is ready.

13. 13

    --- Cook the fish cakes ---

14. 14

    Once the fish broth is ready, reduce the heat to low so the broth is at a gentle simmer.

15. 15

    Gently place the fish cakes one at a time. Use a spoon to move them around gently to create more space.

16. 16

    Once all the fish cakes are in, cover with a lid. Cook the broth on a medium-low simmer for one and a half hours.

17. 17

    After an hour and a half, the fish cakes will be cooked and have turned white. Use a slotted spoon to remove them to a shallow serving platter.

18. 18

    Pour some of the fish stock over the fish cakes to keep them moist. Garnish with sliced carrots (we saved from the stock above) and a parsley leaf.

19. 19

    Place in the fridge for a few hours to chill. This dish is traditionally served cold with beet horseradish.

20. 20

    --- Make the beet/horseradish ---

21. 21

    Peel and grate the horseradish and beets in a bowl. Add the vinegar, salt, and sugar - Combine well.

22. 22

    Pour into a mason jar and let macerate in the fridge until ready to serve. This can be kept in the fridge for up to 2 weeks.