Gefilte fish6/16/2023 Working in batches (about 10 per batch), gently lower quenelles into simmering stock with a slotted spoon and poach until cooked through, about 5 minutes. ice cream scoop to make uniform balls.) Step 10 Repeat motion several times, passing fish mixture between spoons, to make a smooth football-shaped scoop (a quenelle) and place on a parchment-lined rimmed baking sheet. Holding spoons parallel to one another, place edge of empty spoon over fish mixture and, while rotating the empty spoon, scoop fish mixture out of first spoon. If making quenelles for individual servings, hold 2 large spoons (they should be the same size) in each hand and scoop out about ⅓ cup fish mixture with 1 spoon. Scatter matzo meal over and mix in with your hands until homogenous (be careful not to overmix otherwise, mixture will be dry and crumbly after it cooks). Pour over fish and mix with your hands to incorporate. Pulse eggs, salt, sugar, white pepper, nutmeg, cayenne, and cooled onion mixture in food processor until mixture is frothy and mostly smooth with only a few bits of onion still visible. Working in 3 batches, pulse fish in a food processor until finely ground (pluck out any errant pin bones you find). Meanwhile, cut reserved fish fillets into 1" pieces. Cook onion, parsnip, and leek, stirring often and reducing heat as needed to prevent vegetables from browning, until onion is translucent and vegetables are very soft, 10–12 minutes. Heat oil in a medium skillet over medium. Step 5ĭo Ahead: Stock can be made 1 day ahead. Strain stock through a fine-mesh sieve into a large straight-sided skillet bring to a gentle simmer over medium-low and keep warm while you prepare the fish. Remove from heat and remove aromatics and large fish bones with a slotted spoon discard. Season lightly with salt and simmer until stock is pale golden and fragrant, 40–45 minutes. Add onion, celery, carrot, wine, and pale-green and white parts of leek reduce heat and bring to a simmer. Add cold water to cover and bring to a boil. Bring to a boil, drain immediately, and return bones to pot. Place bones in a large stockpot pour in cold water to cover. Cut bones into large pieces reserve fillets (a fishmonger comes in handy here!). Slice remaining pale-green and white parts of leek in half lengthwise. Separate dark-green leaves from leek wrap thyme, parsley stems, bay leaves, and peppercorns in leaves and tie closed with kitchen twine set aside.
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