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A Modern Passover Menu

Gefilte Fish with Beetroot Horseradish

“This is a very moist, chunkier version of regular gefilte fish," says Rose. "People are so used to the store-bought kind. We go with pickerel or whitefish — whatever we can get our hands on. It’s very light in flavour, not fishy at all and a little chunkier.” 

 

INGREDIENTS

 

BEETROOT HORSERADISH

1⅔ cups (400 mL) prepared horseradish 

½ small beet, raw, peeled and grated

½ oz (15 mL) lemon juice

 

GEFILTE FISH 

1 cups (250 g) white onion, diced 

7½ oz (225 g) medium carrots, chopped coarsely 

1 tsp (5 mL) turmeric

¼ tsp (1 mL) chili flakes

1 lb (500 g) whitefish, cleaned 

2 eggs

⅓ cup (80 mL) matzoh meal

1½ tsp (7 mL) salt

1 tbsp (15 mL) sugar

1½ tsp (7 mL) fennel seeds

1½ tsp (7 mL) coriander seeds

½ large  white onion

2 celery stalks, chopped coarsely

2 bay leaves

1 star anise

2 tbsp (30 mL) salt

8 cups (2 L) water

½ lb (250 g) carrots, peeled and sliced into coins (rings) ¼ inch (5 mm) thick

 

DIRECTIONS

1. For beetroot horseradish, pour horseradish into a large bowl. Add grated beet and mix thoroughly with lemon juice.

 

2. Refrigerate mixture overnight before use. 

 

3. For gefilte fish, combine 1 cup (250 g) diced white onions, coarsely chopped carrots, turmeric and chili flakes, and simmer carrots for 1 minute or until tender, then cool immediately.

 

4. Chop whitefish into small cubes suitable for grinding, then freeze partially.

 

5. When the whitefish is slightly frozen and the onion and carrot mixture has cooled, grind them together. Set aside.

 

6. In a separate bowl, combine the eggs, matzoh meal, salt and sugar, stirring until well blended. Add the fish mixture and combine until well integrated.

 

7. Combine the fennel and coriander seeds, small white onion, celery, bay leaves, star anise, 2 tbsp salt and water, in a stock pot and bring to a gentle simmer.

 

8. Create a torchon using cheesecloth or plastic wrap to form a log-shape with about one-third of the prepared whitefish mixture; tie it up at both ends.

 

9. Gently simmer torchon in poaching liquid; once the fish begins to set, poke small pin-size holes all over the torchon and let it continue to simmer until firm and completely cooked (about 35 minutes).

 

10. Before removing the gefilte fish, drop the carrot coins into the broth and simmer 1 minute or until tender. Remove pan from heat and let contents cool.

 

11. To serve, cut the cooled gefilte fish into slices and place on individual plates, scatter a few carrot coins overtop, and serve with a dollop of beetroot horseradish.

 

Serves 8