Gefilte Fish
I have taken the traditional fish ball and made it lighter and tastier by baking it.
Makes enough for: 6 people
Ingredients
- 600 g firm white fish I used hake
- 500 mls milk
- 2 bay leaves
- 6 black peppercorns
- 10 mls paprika
- 10 mls dried parsley
- 2 pinches ground allspice
- 2 cloves garlic, peeled and crushed
- 65 g matza meal
- 1 egg
- Salt and freshly ground black pepper to season
- 60 mls olive oil, plus extra for drizzling
- 1 large onion, peeled, cut in half and thinly sliced
- 1 large carrot, peeled and cut into small battens (about 5mm square)
- 10 g flat leaf parsley, roughly chopped
Method
- Place the fish into a sauté pan
- Add the milk, bay leaves and peppercorns
- Cover and bring to a gentle simmer over a low temperature
- Poach until you can flake the fish with a fork
- Strain off the liquid and leave to cool
- Preheat the oven to 175° Celsius
- Flake the fish into a bowl and add the paprika, dried parsley, allspice, garlic and matza meal
- Beat the egg and add to the fish
- Season to taste and mix the ingredients until well combined
- Adjust the seasoning if necessary
- Pour the oil into an oven proof dish
- Scatter the onions over the bottom of the dish
- Form the fish into balls
- Place a carrot batten into the middle of each ball
- Place the balls onto the onions
- Drizzle them generously with olive oil
- Scatter the fresh parsley over the top of the balls and onions
- Bake for 30 minutes
- Leave to cool and place into a container that can go in the fridge
- Leave to set in the fridge for 4 hours
- Serve cold with the onions and chrain