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Gefilte Fish With Beet Preserves & Fresh Hors

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GEFILTE FISH WITH BEET PRESERVES & FRESH HORS
 Categories: Passover, Ethnic, Posted-mm, Fish, Preserves
      Yield: 8 Servings
 
MMMMM----------------------POACHING LIQUID---------------------------
      8 c  Fish broth
      1 lg Onion, thinly sliced
      1 lg Carrot, sliced
      1    Bay leaf

MMMMM------------------------GEFILTE FISH-----------------------------
      1 lb Pike fillet, diced & chilled
      1 lb Whitefish fillet,diced/chill
      1 lg Onion, grated
      6    Egg whites, chilled
      2 ts Salt
    1/2 ts Finely ground white pepper
    1/4 c  Ice water
    1/2 c  Matzo meal

MMMMM-----------------------BEET PRESERVES----------------------------
      1 c  Grated peeled raw beets
    1/4 c  Cider vinegar
    1/4 c  Small onion, grated
    1/4 ts Ground pepper

MMMMM---------------------FRESH HORSERADISH--------------------------
      6    Inch-Piece horseradish root,
           Peeled, cut into 3/4"pieces
    1/2 c  Water
      1 ts Salt
      1 tb Cider vinegar
 
  Serves 8 as a first course. Source: Chef Morey Kanner, Culinary
  Institute of America
  
  To make the poaching liquid: ~~~~~~~~~~~~~~~~~~~~~~~~~~~ Combine all
  the poaching liquid ingredients in a large pot. Bring to a gentle
  simmer over medium-low heat. Simmer for 10-15 minutes.
  
  To make the gefilte fish: ~~~~~~~~~~~~~~~~~~~~ Combine all the
  gefilte fish ingredients in a food processor; process for 15 seconds.
  Use a small serving spoon to scrape out a spoonful of the mixture
  against the side of the bowl.
  
  Using another small serving spoon, shape the gefilte fish into a
  dumpling by gently pushing the mixture off the other spoon and
  dropping it gently into the summering poaching liquid. Continue until
  all of the fish mixture has been made into dumplings.
  
  Cook the gefilte fish until all the dumplings float to the liquid's
  surface, about 10-12 minutes. Remove the pan from heat and let the
  dumplings cool in their poaching liquid for 30 minutes at room
  temperature.
  
  Refrigerate until the broth has jelled, about 4 hours or overnight.
  
  Using a slotted spoon, carefully remove the dumplings from the jelled
  broth and place on chilled plates. Serve with beet preserves, fresh
  horseradish, julienned green onion and carrot.
  
  BEET PRESERVES:
  
  Combine all of the ingredients in a small pan and simmer gently over
  medium heat for about 15-20 minutes, or until all the liquid has been
  absorbed. Chill well before serving.
  
  Makes 1/2 cup
  
  FRESH HORSERADISH: Prepare at least one day in advance so its flavor
  has time to develop.
  
  Grate the horseradish with the water in a blender until very finely
  shredded. Scrape down the blender's sides with a rubber spatula.
  Strain off any excess liquid and transfer the horseradish to a bowl.
  Add the salt and vinegar; stir to combine. Place in a clean jar,
  cover, and refrigerate overnight. Serve cold.
  
  Makes about 1/2 cup.
  
  Note: To make horseradish in a food processor, fit the processor with
  the fine grating disc. Peel and cut the horseradish so that it will
  fit through the feed tube. Grate the horseradish in the processor and
  transfer it to a bowl. Add the salt and vinegar. The water may be
  omitted using this technique.
  
  Store in a covered container in the refrigerator for up to three days.
  
  Nutritional info. per serving: 180 cal., 26.8g.pro., 1.6 g fat, 12.6 g
  carbo., 453 mg sodium,
       65 mg chol.
  
  From the recipe files of suzy@gannett.infi.net
 
MMMMM

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