Gefilte Fish with Beet Preserves and Fresh Horseradish

Gefilte Fish with Beet Preserves and Fresh Horseradish Recipe - Traditional Eastern European Dish

Region / culture: Eastern Europe | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Gefilte Fish with Beet Preserves and Fresh Horseradish

Gefilte fish is a traditional Jewish dish that consists of ground fish dumplings poached in a flavorful broth. This recipe adds a modern twist with the addition of beet preserves and fresh horseradish, creating a unique and delicious dish that is perfect for special occasions or holiday meals.

History

Gefilte fish has been a staple in Jewish cuisine for centuries, with origins dating back to Eastern Europe. Traditionally, gefilte fish was made by grinding freshwater fish, such as carp, pike, or whitefish, and forming the mixture into dumplings that were then poached in a broth. Over time, variations of the recipe have emerged, with different regions adding their own unique ingredients and flavors.

Ingredients

Poaching liquid

8 cups fish broth
1 large onion, thinly sliced
1 large carrot, sliced
1 bay leaf

Gefilte fish

1 lb (454 g) pike fillet, diced and chilled
1 lb (454 g) whitefish fillet, diced and chilled
1 large onion, grated
6 egg whites, chilled
2 tsp salt
0.5 tsp finely ground white pepper
0.25 cup ice water
0.5 cup matzo meal

Beet preserves

1 cup grated peeled raw beets
0.25 cup cider vinegar
0.25 cup small onion, grated
0.25 tsp ground pepper

Fresh horseradish

6 inches-piece horseradish root peeled, cut into 0.75" pieces
0.5 cup water
1 tsp salt
1 tbsp cider vinegar

How to prepare

Combine all the ingredients for the poaching liquid in a large pot.
Bring the mixture to a gentle simmer over medium-low heat.
Simmer the mixture for 10-15 minutes.

Gefilte fish

Combine all the ingredients for the gefilte fish in a food processor and process for 15 seconds.
Using a small serving spoon, 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 spoon and dropping it into the simmering poaching liquid.
Repeat the previous step until all of the fish mixture has been made into dumplings.
Cook the gefilte fish until all the dumplings float to the surface of the liquid, which should take about 10-12 minutes.
Remove the pot from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature.
Refrigerate the pot until the broth has jelled, which should take about 4 hours or overnight.
Using a slotted spoon, carefully remove the dumplings from the jelled broth and place them on chilled plates.
Serve the gefilte fish with beet preserves, fresh horseradish, julienned green onion, and carrot.

Beet preserves

Combine all of the ingredients in a small pan and gently simmer over medium heat for about 15-20 minutes, or until all the liquid has been absorbed.
Chill the mixture well before serving.
Makes 0.5 cup.

Fresh horseradish

Prepare the horseradish at least one day in advance so its flavor has time to develop.
Grate the horseradish with water in a blender until it is very finely shredded.
Scrape down the sides of the blender with a rubber spatula.
Strain off any excess liquid and transfer the horseradish to a bowl.
Add the salt and vinegar, and stir to combine.
Place the horseradish in a clean jar, cover it, and refrigerate it overnight.
Serve the horseradish cold.
Makes about 0.5 cup.

Horseradish in a food processor

Fit the food 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 when using this technique.
Store the horseradish in a covered container in the refrigerator for up to three days.

Variations

Substitute different types of fish, such as salmon or trout, for a unique flavor profile.
Add chopped herbs, such as dill or parsley, to the gefilte fish mixture for added freshness.

Cooking Tips & Tricks

Chill the fish fillets before dicing them to make the grinding process easier.

- Use a small serving spoon to shape the gefilte fish dumplings for a uniform size.

- Allow the gefilte fish dumplings to cool in the poaching liquid before refrigerating to ensure they hold their shape.

- Prepare the horseradish at least one day in advance to allow the flavors to develop fully.

Serving Suggestions

Serve the gefilte fish with beet preserves, fresh horseradish, julienned green onion, and carrot for a colorful and flavorful presentation.

Cooking Techniques

Poaching: Poaching the gefilte fish dumplings in a flavorful broth helps them retain moisture and flavor.

Ingredient Substitutions

Use breadcrumbs or crushed crackers in place of matzo meal for a similar texture.

Make Ahead Tips

The gefilte fish dumplings can be made in advance and refrigerated until ready to serve.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or dill, for a pop of color.

Pairing Recommendations

Serve the gefilte fish with a side of roasted vegetables or a fresh green salad for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

15g per serving

Fats

5g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, and iron.

Alergens

Contains fish and eggs.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a special meal.

Summary

Gefilte Fish with Beet Preserves and Fresh Horseradish is a delicious and unique dish that combines traditional Jewish flavors with modern twists. With a balance of carbohydrates, fats, and proteins, as well as a variety of vitamins and minerals, this dish is both nutritious and flavorful. Serve it at your next special occasion or holiday meal for a memorable dining experience.

How did I get this recipe?

I distinctly remember the moment I stumbled upon this recipe for Gefilte Fish with Beet Preserves and Fresh Horseradish. It was a warm summer day, and I had just finished helping my neighbor Mrs. Goldstein with her garden. As a token of her appreciation, she invited me into her kitchen for a cup of tea. As we sat at her kitchen table sipping tea, Mrs. Goldstein began to tell me about her family's traditional recipe for Gefilte Fish.

Mrs. Goldstein explained that Gefilte Fish was a staple dish in Jewish cuisine, especially during holidays like Passover. She shared with me her family's unique twist on the classic recipe, which included adding beet preserves for a touch of sweetness and freshly grated horseradish for a bit of heat. Mrs. Goldstein's eyes lit up as she described how the flavors of the beets and horseradish complemented the delicate texture of the fish.

I was intrigued by Mrs. Goldstein's recipe and asked if she would be willing to share it with me. With a warm smile, she agreed and invited me to come back the following week to learn how to make Gefilte Fish with Beet Preserves and Fresh Horseradish. I eagerly accepted her invitation and spent the next few days eagerly anticipating my cooking lesson.

When the day finally arrived, I arrived at Mrs. Goldstein's house armed with a notepad and pen, ready to absorb every detail of her family recipe. Mrs. Goldstein greeted me with a hug and led me into her cozy kitchen, where the aroma of simmering fish and spices filled the air. She handed me an apron and began to guide me through the process of preparing the Gefilte Fish.

We started by grinding fresh whitefish, carp, and pike in a food processor until it formed a smooth paste. Mrs. Goldstein then added breadcrumbs, eggs, onions, and a pinch of sugar to the fish mixture, blending it all together until it was well combined. As we worked, Mrs. Goldstein shared stories of her childhood in Poland, where her mother and grandmother taught her how to make traditional Jewish dishes.

Once the Gefilte Fish mixture was ready, Mrs. Goldstein showed me how to form the fish into small balls and gently poach them in a flavorful broth of water, onions, and carrots. As the fish cooked, we prepared the beet preserves by simmering sliced beets with sugar and vinegar until they were tender and sweet. Mrs. Goldstein also grated fresh horseradish root and mixed it with a bit of vinegar to create a zesty condiment to accompany the Gefilte Fish.

Finally, after hours of cooking and chatting, the Gefilte Fish with Beet Preserves and Fresh Horseradish was ready to be served. Mrs. Goldstein plated the fish balls on a bed of lettuce, spooning the beet preserves and horseradish on top as a finishing touch. The colors of the dish were vibrant and inviting, and the aroma was simply mouthwatering.

As we sat down to enjoy our meal, Mrs. Goldstein and I shared stories and laughter, savoring each bite of the flavorful Gefilte Fish. The sweetness of the beet preserves paired perfectly with the spicy kick of the horseradish, enhancing the delicate flavor of the fish. Mrs. Goldstein's eyes sparkled with pride as she watched me enjoy her family recipe, knowing that I would carry on the tradition in my own kitchen.

From that day on, Gefilte Fish with Beet Preserves and Fresh Horseradish became a cherished recipe in my culinary repertoire. I would often make it for special occasions and holidays, sharing the story of how I learned the recipe from Mrs. Goldstein with my own family and friends. The dish always brought smiles and warm memories, connecting us to our heritage and the traditions of generations past.

As I sit here now, reminiscing about that summer day in Mrs. Goldstein's kitchen, I am filled with gratitude for the gift of her recipe and the bond we shared over a shared love of food and tradition. The taste of Gefilte Fish with Beet Preserves and Fresh Horseradish will always remind me of the warmth and generosity of Mrs. Goldstein, and the joy of cooking and sharing delicious food with loved ones.