Inspired by the Chinese method for preparing tender, soft dumplings, I cushion these wonderfully delicate fish balls between cabbage leaves for a gentle twenty-minute steam bath. The wet vapor helps preserve all the subtle flavors of the fish while the nutty-sweet cabbage wrapper keeps it moist as it steams, and later as it chills, without broth, in the refrigerator.
The fish mixture here is particularly delicious. Extra egg yolks and
The result is gefilte fish brimful of flavor yet light and fresh tasting. To complement it, mellow the horseradish’s fire with some mayonnaise seasoned with fresh dill.
© 2000 Jayne Cohen. All rights reserved.