Sunday, 8 April 2012
For those of you poor souls who sufferred the jarred gefilte the past two nights, you know, the kind with a little wad of snot attached and some equally jarred horseradish, here's a step up. Ideally you want to find fresh pike or carp. Not in Stockfish, CA. So I tried basa. Why not? The key is to make a good stock with bones, aromatic vegs, shallots, tarragon and goodly salt. Then pound the fish in a mortar. Seriously, a food processor will cut the fish, you want everything pounded and gummy. I have to admit I departed in a heretical way, as usual, by adding a drop of sesame oil and a pinch of dried ginger, but otherwise these were gefilte, not Asian fish balls. Three big filets held together by one egg, and a half cup of matzoh meal. Then form into torpedos with two spoons and drop gently into a little pot of barely simmering fish stock. Let them chill thoroughly in the stock. Serve with ABSOLUTELY freshly grated horseradish with a touch of salt and white vinegar. Be sure to cover the horseradish after grating or it will lose the lovely heat. These were devoured, two nights in a row. I adore them.