Name: Salmon Gefilte Fish Poached in Fennel-Wine Broth with Ginger-Beet Horseradish
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 2 tablespoons mild olive or avocado oil; 1 teaspoon peppercorns; ½ cup coarsely chopped fresh parsley leaves and stems; 1½ pounds salmon fillets, skin and any bones removed and discarded, fish cut into 1-inch pieces; 3 cups coarsely chopped onion; Sautéed onion and carrot reserved from preparing the broth; ⅛ teaspoon ground cinnamon; ½ pound sole, flounder or any other soft white fish fillets, skin and any bones removed and discarded, fish cut into 1-inch pieces,; 2 large garlic cloves, peeled; Soft lettuce, endive, or radicchio leaves, for lining the plates; 3 cups dry white wine; About 1 tablespoon peeled and finely grated fresh ginger; 1 cup prepared beet horseradish; Salt; 3 garlic cloves, peeled; 1 parsnip, peeled and coarsely chopped (optional); 1½ teaspoons salt; ⅛ teaspoon freshly ground black pepper; 1½ cups scraped and coarsely chopped carrots; 3 tablespoons finely ground blanched almonds; 2 large eggs; 1 small fennel bulb, coarsely chopped (include stalks and some of the fennel fronds); 1 tablespoon fresh lemon juice; 1 teaspoon fennel seeds, crushed (optional); 1 Turkish bay leaf

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Preparing gefilte fish from scratch no longer seems so daunting, with food processors and the wide availability of a variety of gleaming fresh fish fillets besides the noble triad of carp pike, and whitefish.

Except for the broth. That still requires real commitment.

You’ll need bones, of course, so you will have to befriend a fishmonger who will remember to save the trimmings. If you don’t have a high-tech air filtration system, you can resign yourself to a kitchen (and per