The Artisan Jewish Deli at Home by Nick Zukin

Author:Nick Zukin [Michael C. Zusman and Nick Zukin]
Language: eng
Format: epub
ISBN: 9781449441326
Publisher: Andrews McMeel Publishing, LLC
Published: 2013-05-28T16:00:00+00:00

Left Coast Gefilte Fish

Makes 22 to 24 pieces

Gefilte fish has had a place on Ashkenazic festival tables for nearly 500 years. Fish fillets, classically carp, pike, and other inexpensive whitefish, are ground, seasoned, shaped into ovals or spheres, then poached in fish stock and chilled before serving. Though New Yorkers may argue the point, the best gefilte fish has long been made on the Pacific Coast. For a hundred years, from the mid-nineteenth to the mid-twentieth century, salmon in the streams of the Columbia River Basin were so abundant that superior-tasting pink-tinged, gefilte fish became the gold standard. Our “Left Coast” version is adapted from a recipe made by Michael’s paternal grandmother, Edith Zusman. To prepare your fish the traditional way that she did, instead of using a food processor, mince it by hand in a wooden bowl with a crescent-shaped blade. It’s fine to substitute less expensive rockfish (or traditional whitefish varieties) for halibut. The perfect condiment for gefilte fish is creamy horseradish, as hot as you can stand it.

1½ pounds salmon fillets, skinned and cut into 1-inch cubes

1½ pounds halibut fillets, skinned and cut into 1-inch cubes

1 large onion, finely grated

1 large carrot, finely grated

3 large eggs, lightly beaten

⅓ cup matzo meal

2 tablespoons vegetable oil

1 tablespoon kosher salt

2 teaspoons freshly ground white or black pepper

1 teaspoon granulated sugar

8 to 10 cups store-bought or homemade fish stock (see Note)

Creamy horseradish, for serving

Place the salmon, halibut, onion, and carrot in the work bowl of a food processor and pulse until the fish is finely ground but not pasty (if your food processor is small, do this in batches). Transfer the chopped fish mixture to a bowl. Add the eggs, matzo meal, 2 tablespoons water, the oil, salt, pepper, and sugar. Mix together until well combined. Place the mixture in the refrigerator, tightly covered, to chill for 1 hour.

Once the mixture has chilled, bring the fish stock to a boil in a large soup pot. Using a ⅓-cup dry measure, lightly scoop up enough of the fish mixture to fill the cup without pressing down and packing it. Use your hands to shape the fish into a small oval. Repeat to form 22 to 24 gefilte fish. Using a slotted spoon, gently drop the gefilte fish pieces into the boiling broth, lowering the heat until it’s barely simmering. Simmer the fish, turning once or twice, until the pieces are completely cooked through, 20 to 25 minutes. Using a slotted spoon, transfer the gefilte fish to a large baking dish or rimmed platter and set aside to cool for 10 minutes. Tightly cover the dish and refrigerate until thoroughly chilled, about 2 hours.

Serve chilled with creamy horseradish. The gefilte fish can be made up to 1 day in advance.

Note: The fish skin and the trim from the carrot and onion can be used to make a simple stock. Boil them together with 10 cups water in a medium stockpot, then lower the heat to a simmer, skimming off any scum that rises to the surface.

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