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Red Snapper Gefilte Fish with Lime Horseradish
2 med carrots, peeled
1 lb red snapper filets, cut into large chunks
1 small onion, chopped
2 T chopped parsley
2 t chopped fresh cilantro
1/2 t minced Scotch bonney chile
1/2 t minced fresh ginger
2 large eggs, lightly beaten
6 T matzo meal
1/2 c ice water
2 T kosher salt
2 t sugar
1 and 1/2 quarts fish stock
1/2 c grated fresh or drained prepared horseradish
3 T fresh lime juice
1 t grated lime zest
1. Slice one carrot.
2. Coarsely chop the other carrot and place in food processor with snapper, onion, parsley, cilantro, chile and ginger. Pulse until fish is ground. Place mixture in a large bowl. Add eggs, matzo meal and ice water and mix well. Mix in salt and 1 t sugar. Cover and refrigerate for 30 min.
3. Place fish stock in a wide pot and bring to a slow simmer.
4.Meanwhile, wetting your hands often, shape the fish into 16mounded ovals, using about 1/4 c of the mixture for each.
5. Place the carrot slices in the stock and gently drop in the fish ovals. Simmer slowly about 10 min.. Remove from heat and let gefilte fish cool in the stock. Cover and refrigerate overnight.
6. Shortly before serving, place horseradish in a small bowl. Stir in lime juice, lime zest and 1 t sugar. Spoon the jellied fish stock over a platter and arrange the cold gefilte fish on top. Garnish with carrots and pass the horseradish.
Ok, if it was easy, I wouldn't be an honorary Jew. It is REALLY good though.
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