Baked Gefilte Fish

Ingredients for Baked Gefilte Fish

• 675g rockfish fillet

• 230g pike fillet

• 230g flounder fillet

• 1925ml fish stock, preferably homemade

• 180ml matzo meal

• 4 uova grandi, leggermente sbattute

• 2 cucchiai di zucchero

• 1 tablespoon chopped fresh thyme leaves

• 2 cucchiai di prezzemolo fresco tritato

• 1 teaspoon freshly grated lemon zest

• 2 1/2 cucchiaini di sale

• 1/8 cucchiaini di pepe nero macinato fresco

• Boiled Carrots with Prepared Horseradish for serving

• Vegetable stock or water can be used instead of fish stock.

Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.

Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.

Bake the fish. Preheat the oven to 177°C. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges—about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.

Avvertenza

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