Stuffed Fish with Bay Leaves
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
6
- Ingredients
- 35 ozs fish fillets (such as whitefish, haddock, pike, cod, carp)
- 10 whole almonds (candied)
- 3 medium onions (peeled and finely chopped)
- 2 eggs (lightly beaten)
- salt (to taste)
- freshly ground White pepper (to taste)
- 1 tsp granulated sugar
- ½ cup ground Matzo
- For Stock
- 4 cups fish stock (or water)
- 1 Tbsp sugar
- 3 carrots (peeled and sliced)
- 2 onions (peeled and sliced into rings)
- 1 Tbsp Juniper Berry
- 4 fresh bay leaves
- salt (to taste)
- freshly ground White pepper (to taste)
- 1 envelope unflavored gelatin
- 1 pc Horseradish (shaved) for garnish
Preparation steps
1.
Rinse the fish under cold running water and pat dry with paper towels. Remove any skin or bones. Finely chop the fish using a sharp knife or chopper.
2.
In a large bowl, combine the chopped fish, chopped almonds and chopped onions. Add the eggs, salt, pepper, sugar and matzo meal. Knead well until mixture holds together. Form the fish mixture into balls. Set aside.
3.
For Stock:
4.
Combine fish stock or water, sugar, carrots, onions, juniper berries, bay leaves, salt and pepper in a stockpot and bring to a boil. Add the fish balls and cook very gently on low heat for 1 hour.
5.
Prepare gelatin according to package instructions.
6.
Using a slotted spoon remove the fish balls from the stock and place in a large serving dish or pan.. Allow the stock to cool slightly and stir in the gelatin. Pour cooled stock over the fish balls. Chill overnight in the refrigerator and serve the next day. Garnish with freshly shaved horseradish prior to serving.
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