Sunday, 24 March 2013

Gefilte Fish and Matzoh Balls

If like me you have already begun preparing for Passover tomorrow night, please take this earnest advice. You must begin with Slim Gaillard. Play it loud. Then get yourself two pounds of white fleshed fish. I like cod, but carp is even better. It must be fresh. Obliterate with your knife into a fine paste. Add a handful of matzoh meal, an egg white, some salt. Keep it simple. Poach these in a simple fish stock, maybe with some dill, a sliced shallot, and carrot. Strain the fume before poaching your quenelles. After about 15 minutes on the barest simmer remove them to a capacious glass jar, reduce the stock and pour over the fish and refrigerate until tomorrow. Serve with horseradish of course, and for true officionados, the gelatinous goo, i.e. bugger snots, that happily form if you've used fish bones in your stock. I only eat this once a year. Why not more frequently? I wish I knew.

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