Gefilte Fish With Fresh Beet Horseradish Recipes

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FRESH BEET HORSERADISH FOR GEFILTE FISH



Fresh Beet Horseradish for Gefilte Fish image

There is no substitute for freshly grated horseradish at a Passover dinner. With just four ingredients, this recipe is easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 5

2 medium beets (about 10 ounces)
1 4-ounce piece fresh horseradish, peeled
1/4 cup white-wine vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
  • Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
  • Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.

GEFILTE FISH WITH FRESH BEET HORSERADISH



Gefilte Fish with Fresh Beet Horseradish image

Have your fish market fillet the fish and save the heads and bones for you to make broth. Some will even grind the fish for you, making this an easy job.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

3 yellow onions (about 1 1/2 pounds)
1 whitefish (2 pounds), filleted and skinned, bones and head reserved
1 yellow pike (2 pounds), filleted and skinned, bones and head reserved
2 tablespoons plus 1 teaspoon coarse salt
2 tablespoons plus 1 teaspoon sugar
2 tablespoons matzo meal
3 large eggs, lightly beaten
1/4 cup water
9 medium carrots (about 3/4 pound), peeled
2 celery stalks
2 whole cloves
1 bunch fresh dill (at least 12 sprigs), for stock and garnish
Radicchio leaves (from one head), for garnish
Fresh Beet Horseradish for Gefilte Fish

Steps:

  • Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse puree, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon.
  • Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
  • Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
  • Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
  • Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
  • Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
  • Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
  • Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
  • Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.

GEFILTE FISH WITH BEET HORSERADISH



Gefilte Fish with Beet Horseradish image

Categories     Fish     Side     Horseradish     Beet     Kosher     Simmer     Boil

Yield serves 4 to 6

Number Of Ingredients 20

White Fish Dumplings
3/4 pound skinless white-fleshed fish fillets, such as trout, yellow pike, halibut, or cod
1/3 cup grated or minced yellow or white onion
1 large egg
2 tablespoons matzo meal
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white pepper
Beet Horseradish
1 large red beet (about 1/2 pound)
1 to 2 tablespoons grated fresh horseradish
1 1/2 teaspoons distilled white vinegar
1/4 teaspoon sugar
1/4 teaspoon kosher salt
Broth
1 1/2 pounds white fish bones and heads
1 small carrot, coarsely cut up
1/2 rib celery, coarsely cut up
1 large shallot, coarsely cut up
1 teaspoon kosher salt
5 cups water

Steps:

  • To make the dumplings, cut the fish into 1 1/2-inch chunks and place in the freezer for 10 to 15 minutes to freeze partially. Transfer to a food processor and process to as fine a puree as possible. Add the onion, egg, matzo meal, salt, and pepper and continue processing to a paste. Cover and set aside in the refrigerator until quite firm, at least 1 hour or up to overnight.
  • To make the beet horseradish, cook the beet in water to cover until it can barely be pierced, 20 to 30 minutes, depending on the size. Drain and let cool until it can be handled, then peel it while still warm. Grate on the medium-fine holes of a box grater. In a small bowl, combine the grated beet, horseradish, vinegar, sugar, and salt and stir to mix. Set aside at room temperature until ready to use or refrigerate for up to 2 days.
  • To make the broth, combine the fish bones and heads, carrot, celery, shallot, salt, and water in a medium saucepan, adding more water if needed to cover the ingredients. Bring to a boil over high heat and skim off any foam that forms on the surface. Decrease the heat to maintain a brisk simmer, cover partially, and cook until slightly reduced, about 30 minutes. Strain through a fine-mesh sieve into a large pot and bring to a simmer over medium-high heat.
  • To cook the dumplings, with wet hands, form the fish mixture into ovals the size of a very large egg, using about 1/3 cup for each dumpling. Drop them into the broth and bring just to a boil. Cover the pot and simmer, adding more water if necessary to keep the dumplings afloat, until cooked through, about 1 1/2 hours. Transfer the dumplings and broth to a serving bowl, let cool until no longer steaming, and refrigerate until the broth sets into a loose gelée, 3 hours or so.
  • Serve the gefilte fish and gelée cold with the beet horseradish on the side.

PASSOVER GEFILTE FISH



Passover Gefilte Fish image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

1 head (about 2 1/2 pounds) green cabbage
1/2 cup matzoh meal
1 tablespoon olive oil
1/2 medium (5 ounces) onion, minced
2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
3 eggs, separated
1/2 cup chopped Italian parsley
2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper, to taste
1 quart fish stock
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
Homemade Horseradish, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • 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 11 by 17-inch 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.

RED AND YELLOW BEET HORSERADISH (FOR THE GEFILTE FISH)



Red and Yellow Beet Horseradish (for the Gefilte Fish) image

Provided by Food Network

Number Of Ingredients 6

1 pound fresh beets (red or yellow beets can be used for this recipe with similar results)
1 1/2 cups prepared horseradish or 3/4 cup freshly grated horseradish
1 1/2 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon water
Freshly ground pepper to taste
Kosher salt to taste (not needed with prepared horseradish, which is salted)

Steps:

  • Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.;

HOMEMADE AUTHENTIC GEFILTE FISH



Homemade Authentic Gefilte Fish image

Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included.

Provided by AniSarit

Categories     Whitefish

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar)
2 lbs whole yellow pike
1 lb carp (whole)
3 medium onions, peeled and sliced
1/4 cup salt (separated)
2 tablespoons sugar (separated)
2 tablespoons matzo meal
3 eggs, lightly beaten
1/4 cup water
3 -4 carrots, scraped, and cut into rounds
fresh ground white pepper or black pepper
unflavored gelatin (may not be necessary)

Steps:

  • Ask your fishmonger to fillet the fish, reserving the bones and heads for you. Also ask for an extra head (it will improve the broth).
  • Coarsely grind the fish with 2 of the onions in a grinder or processor.
  • Transfer the mixture to a wooden bowl and continue chopping with a mezzaluna (half-moon shaped chopper) as you work in the 2 tablespoons salt, 1 tbsp sugar, matzo meal, eggs, and enough water (about 1/4 cup) to produce a smooth light paste. If you don't have a mezzaluna, you can do this on a cutting board with a knife (**either way, make a well in the center of the mixture before adding the eggs and water).
  • Put the fish heads and bones into a large wide pot along with the carrots, pepper, remaining 2 tbsp salt, 1 tbsp sugar, and one onion. Cover with plenty of water and bring to a boil.
  • In a separate pot, bring to a boil 3 quarts of water.
  • When the first pot comes to a boil, prepare the fish balls. Keeping your hands moist with cold water, form spheres the size of very large eggs (they will expand when cooked) and drop them carefully, one by one, into the pot with the fish bones. The water should be kept at a slow simmer as you continue to add fish balls.
  • After all the balls have been added, simmer for 1.5 hours. Add additional water from the second pot as necessary, so that there is enough liquid to keep the balls afloat.
  • Remove from heat and let the fish balls cool in their liquid.
  • With a slotted spoon, remove the fish balls to a serving platter.
  • Strain the cooking liquid. Pour it into a large wide jar and refrigerate until cold (overnight if possible). It should gel. If it doesn't, rewarm the liquid and dissolve 1 package of gelatin in it. Test by putting a teaspoon of the liquid on a plate and refrigerating; if it doesn't gel, add more gelatin (up to 3 packages) until it does. Refrigerate until chilled.
  • Serve the fish cold with the fish aspic and chrain.

Nutrition Facts : Calories 347.4, Fat 7.4, SaturatedFat 1.6, Cholesterol 237.2, Sodium 3734.5, Carbohydrate 11.1, Fiber 1.3, Sugar 6.1, Protein 55.9

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE



Salmon Gefilte Fish Mold with Horseradish and Beet Sauce image

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Passover     Kosher     Kosher for Passover     Fish     Salmon     Cod     Egg     Dill     Appetizer

Yield 15-20 slices

Number Of Ingredients 14

2 pounds (907 grams) salmon fillets
1 pound (453 grams) cod, flounder, rockfish, or whitefish
3 medium red onions, peeled and diced (about 2 pounds/907 grams)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt, or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Horseradish and Beet Sauce

Steps:

  • Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
  • In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
  • Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
  • Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
  • Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.

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Add water, enough to make 2 1/2 cups of liquid. Grate beets and bring 1 cup of liquid to a boil. Add softened gelatin, sugar, and lemon Jello and stir to dissolve. Add to above lemon juice, rest of liquid and horseradish. Chill until partly set, stir in grated beets. Pour into mold and put […]
From foodnewsnews.com


GEFILTE FISH RECIPE WITH BEET HORSERADISH FOR PASSOVER RECIPE
Dec 7, 2020 - Gefilte Fish Recipe With Beet Horseradish For Passover With Fish Stock, Parsley, Onion, Carrots, Salt, Peppercorns, Fennel Seeds, Bay Leaves, Lemon Slice, Fish Fillets, Onion, Boiled Eggs, Eggs, Matzo Meal, Sugar, Salt, Pepper, White Vinegar, Sugar, Horseradish, Beets. Pinterest . Today. Explore. When the auto-complete results are available, use the up …
From pinterest.co.uk


GEFILTE FISH LOAF WITH BEET-HORSERADISH CREAM | WILLIAMS SONOMA
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