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| General Category : Main Course |
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| Food Group : Eggs, Vegetables, Fish |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Passover |
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Ingredients
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6 to 7 lb (2.7 kg to 3.15 kg) whole pickerel (walleye), cleaned and scaled |
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6 lb (2.7 kg) whole buffalo fish (buffalo carp/grass carp), cleaned and scaled |
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2-1/2 lb (1.25 kg) carp or whitefish, scaled and skin-on |
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1-3/4 lb (875 g) onions |
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Generous pinch saffron threads |
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2 cloves garlic, pressed or minced |
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2 tbsp (30 mL) grated fresh horseradish |
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4 tsp (20 mL) salt |
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Generous 1/4 tsp (1 mL) black pepper |
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1/4 tsp (1 mL) granulated sugar |
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6 eggs, separated |
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Fish Stock: |
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2 onions, quartered |
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2 tbsp (30 mL) bitter almonds (optional) |
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2 tsp / 10 mL salt |
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1-1/2 tsp (7 mL) black peppercorns |
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4 whole cloves |
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Pinch saffron threads |
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One-quarter bunch parsley |
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6 slices gingerroot |
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2 bay leaves |
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6 to 8 carrots, peeled |
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1 small head celery, trimmed |
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Preparation
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Cut off fish heads; chop into large pieces, then rinse and place in stockpot. Fillet and skin fish, adding skins and bones to pot.
Fish Stock: Into stockpot, pour 16 cups/4 L water; bring to boil. Reduce heat to simmer and skim off foam. Add onions, bitter almonds (if using), salt, peppercorns, cloves, saffron, parsley, ginger and bay leaves. Return to simmer; add carrots and celery. Remove and set aside carrots and celery when tender, about 35 minutes. Continue to simmer stock, uncovered, for a total of 90 minutes. Let cool. Strain through fine sieve; return to clean stockpot.
Meanwhile, bone fish fillets, adding bones to simmering fish stock. Put fish and onions through fine grinder (or chop finely by hand); place in large bowl. In small skillet over low heat, gently toast saffron threads until just dry enough to crumble between fingertips, 20 to 30 seconds; crumble into fish mixture. Stir in garlic, horseradish, salt, pepper, sugar and egg yolks until thoroughly incorporated. In separate bowl, beat egg whites until stiff but not dry. Fold into fish mixture.
Bring stock to boil. With two large spoons, dipped first into cold water, or with moistened hands and a light touch, form 1/4 cup/60 mL each of the fish mixture into balls and slide into stock.
Reduce heat and simmer, covered, for 50 minutes. With slotted spoon, transfer balls to bowl, jars or other containers; slice cooked carrots and celery and add to fish balls. Strain stock through 2 layers of cheesecloth; pour over fish balls and let cool. Cover and refrigerate until thoroughly chilled and stock is set to aspic, at least 6 hours or, preferably, overnight. (Make ahead: Refrigerate for up to 1 week.)
Serve chilled fish balls, aspic and vegetables with Horseradish Beet Relish (recipe below). Makes about 40 fish balls.
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More Information
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Horseradish Beet Relish
1 cup (250 mL) finely grated peeled horseradish
2/3 cup (150 mL) cider vinegar
1/2 cup (125 mL) finely grated peeled raw beet
Generous 1/4 tsp (1 mL) salt
2 to 3 tbsp (30 to 45 mL) granulated sugar
Stir together horseradish, vinegar, beet and salt; stir in sugar to taste. (Make ahead: Refrigerate in airtight container for up to 1 month.)
Makes about 1-1/3 cups (325 mL).
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Nutritional information
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| Per fish ball: about 91 cal, 12 g pro, 3 g total fat (1 g sat. fat), 3 g carb, 1 g fibre, 49 mg chol, 538 mg sodium. % RDI: 5% calcium, 6% iron, 21% vit A, 3% vit C, 15% folate. |
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Source
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Homemakers Magazine: April 2007
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