Whitefish Quenelles With Beets Horseradish And Fresh Herbs Recipes

WHITEFISH QUENELLES WITH BEETS, HORSERADISH, AND FRESH HERBS

Steps:

• Make the stock: Put fish bones, onions, carrots, celery, herbs, wine, and 10 cups cold water into a large stockpot. Bring to a boil; reduce heat, and simmer, skimming foam from surface, 40 minutes. Pour through a sieve into a bowl; discard solids. Let cool completely. Cover, and refrigerate until cold (up to 2 days).
• Make the quenelles: Finely chop onion in a food processor. Add half the pike, whitefish, and carp; process until smooth, scraping down sides of bowl halfway through. Transfer to a large bowl. Puree remaining fish. Return first batch of fish to the processor, and pulse to combine.
• With machine running, add eggs and egg whites; process until just combined. Transfer to bowl. Stir in matzo meal, salt, sugar, lemon juice, pepper, and nutmeg. Add ice water in a slow, steady stream, stirring until combined. Press through a large-mesh sieve into another bowl. Refrigerate 30 minutes (up to 1 day).
• Bring stock to a gentle simmer in a large saucepan. Shape quenelles using two wet soup spoons: Use one spoon to scoop up a mounded spoonful of batter; slide second spoon on top of first, with spoons pointing in opposite directions. Spoon the batter back and forth a few times, scraping it into a small, neat egg shape. Drop quenelles into simmering stock as you form them, working in batches of 8. Cook until quenelles float and surface springs back when lightly pressed, about 8 minutes. Using a slotted spoon, transfer quenelles to a large, shallow bowl as they are done. Strain stock over quenelles in bowl; cover, and refrigerate overnight.
• Prepare the beets: Preheat oven to 350. Toss beets with oil and 3/4 teaspoon salt in a medium bowl. Arrange beets on a rimmed baking sheet; cover with foil. Bake until beets are very tender when pierced with the tip of a knife, 45 to 50 minutes. Let cool 10 minutes; peel. Cut into 1/4-inch dice, and transfer to a medium bowl. Add vinegar, and toss; season with salt. Cover, and refrigerate until ready to use (up to 2 days).
• Make the horseradish: Stir together horseradish, vinegar, sugar, and salt in a bowl. Cover, and refrigerate up to 1 day.
• Remove quenelles from refrigerator 30 minutes before serving. To serve, spoon 3 quenelles and about 2 tablespoons stock into each bowl. Place 1 tablespoon beets and 1 tablespoon horseradish next to quenelles, and garnish with herbs. Place remaining horseradish in a small bowl, and serve on the side.

ROASTED BEETS WITH HERBS

Steps:

• Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
• Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

EASTER HORSERADISH AND BEETS

Steps:

• Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much.
• Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves.
• Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one.
• Peel the chop the horseradish into small pieces.
• Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl.
• Behind the horseradish bowl you'll see 2 different types of small graters.
• Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go.
• Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets.
• Quick method:.
• Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.

GEFILTE FISH WITH BEET HORSERADISH

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.

HORSERADISH MADE WITH BEETS --FRESH--

Steps:

• Over medium flame heat vinegar, salt and sugar just to dissolve the sugar.
• Remove from heat and add cold water.
• In a food processor with metal blade add horseradish and beets.
• Add vinegar mixture to help process.
• If you need to add more vinegar so that the horseradish and beets are well chopped and blended into a fine mixture.
• Jar and store horseradish in clean glass jars with a tight fitting lids in the refrigerator.
• The more you open the jars the weaker it becomes.

BEET HORSERADISH

Steps:

• Place the beet in a medium pot, cover with water and bring to a boil. Simmer until the beet is easily pierced with a fork, about 1 hour. Cool, peel, then coarsely grate into a large bowl. Peel the horseradish and grate using a fine grater or food processor. In a small bowl, stir together the horseradish, vinegar, sugar and salt, then pour this over the beets and mix well.

WHITEFISH SALAD AND ROASTED BEET COLESLAW

Steps:

• for coleslaw:
• Preheat oven to 425°F. Trim beet tops. Wrap each beet in foil. Roast until tender, about 1 1/2 hours. Cool in foil. Peel beets and grate coarsely.
• Blend oil, vinegar and horseradish in large bowl. Mix in beets, cabbage and onion. Season with salt and pepper. Cover; chill 2 days, tossing occasionally.
• for whitefish:
• Sprinkle whitefish with salt and pepper. Steam whitefish until opaque in center, about 10 minutes. Cool. Blend mayonnaise, horseradish and chopped tarragon in medium bowl. Flake fish coarsely; fold into dressing. Season with salt and pepper. Cover and chill 1 day to blend flavors.
• Drain half of coleslaw in sieve (reserve remainder for another use). Line eight 2/3-cup ramekins or custard cups with plastic wrap, leaving overhang. Pack 1/4 cup whitefish salad into 1 side of each ramekin; pack 1/4 cup drained coleslaw next to whitefish. (Can be made 4 hours ahead. Cover; chill.) Turn molds out onto plates; peel off plastic.