Simmered Gefullte Fish
|Halibut fillet||6 Ounce|
|Sea bass||6 Ounce|
|Carp fillet||6 Ounce|
|Onion||1 Medium, chopped|
|Tender celery||3 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Eggs||2 , well beaten|
|Finely chopped parsley||4 Tablespoon|
|Matzo meal||2 Cup (32 tbs)|
|Cream||2 Cup (32 tbs)|
|Carrots||2 , sliced|
|Lemons||3 , peeled and sliced|
|Fish stock||2 Quart|
Cut fish in small pieces.
Add onion, celery, garlic, marjoram, thyme, salt and pepper to taste.
Put through fine grinder twice.
Put in large bowl and add eggs, parsley, matzo meal.
Add cream slowly until well absorbed.
Mold fish paste into oblong fat pieces at least six inches long.
Arrange in buttered saucepan.
Add sliced carrots.
Put 1 slice peeled lemon on each piece of fish.
Cover with fish stock.
Simmer slowly 25 minutes.
Remove from heat.
Refrigerate until jellied.
Serve with horseradish sauce, made by mixing horseradish with finely chopped beets.