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Gefilte Fish, Wolfgang Puck's (P, KLP)
Source: "The NY Times Passover Cookbook"
Serves: 15

1/2 cup matzo meal
5 cups fish stock (see below)
2 heads green cabbage
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 pound white fish fillets
1/2 pound pike fillets
1/2 pound carp fillets
Salt and freshly ground black pepper
1/2 cup parsley, minced
2 tablespoons minced fresh tarragon
3 large eggs, separated
2 carrots, peeled and cut in Julienne style
1 leek, white part only, cut in Julienne style
1-1/2 tablespoons white vinegar
Freshly grated horseradish mixed with a little vinegar for serving

Fish Stock:
3 lb. fish bones and heads
8 cups water (approximately)
1 large carrot, peeled
1 large onion, peeled and quartered
3 bay leaves
1 tsp. white peppercorns
Kosher salt to taste

Place the matzo meal in a bowl. Mix with 1 cup fish stock and set aside.

Place the cabbages in a large pot of simmering water. As leaves soften, take the heads of cabbage out of the water and carefully remove the leaves. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water. Dry and cut away any large central ribs.

Heat oil in a small skillet and sauté the onion over medium low heat until translucent. Remove from the heat.

Cube the fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. The fish should have some texture. Alternatively, the fish can be ground in a meat grinder or ordered ground from the fish market. In a bowl, mix the fish with the cooked onion, parsley and tarragon. Season with pepper.

In another bowl, lightly beat the egg yolks and mix into the fish. Then add the matzo meal mixture.

In another bowl, beat the egg whites until frothy, then fold into the fish mixture.

To taste the mixture for seasoning, poach a small amount in simmering water, then allow to cool briefly.

Place 2 heaping tablespoons of the fish mixture in a cabbage leaf or leaves and roll to enclose the fish mixture completely, making a package. Repeat until all of the fish mixture is used.

Place the cabbage rolls, seam side down, in a large saucepan, and scatter the carrots and leeks over them. Mix remaining 4 cups of stock with the vinegar, and pour over the cabbage rolls. Bring to a simmer. Cover, reduce the heat and simmer 10 minutes. Let cool completely in the stock. Remove the fish rolls from the stock and refrigerate until 30 minutes before serving. Serve with fresh horseradish.

Poster's Notes:
As promised here is the gefilte fish recipe from Wolfgang Puck's Seder. The cabbage was very thin. My mother and I decided he must use Napa.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A