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Add a photoRaciónes: 12
Ingredientes
- 7Â 1/4 lb Whole salmon, cleaned, filleted, skinned, head, skin and bones reserved, (up to 7 1/2 lbs.)
- 6 med Onions, peeled, quartered
- 2Â 1/2 Tbsp. Coarse salt
- 1Â 1/2 tsp Grnd white pepper
- 5 lrg Large eggs
- 1/4 c. Matzo meal
- 4Â 1/2 quart Cool water
- 5 x Carrots, peeled, coarsely minced
- 1 Tbsp. Sugar
- Â Â Sliced carrots, cucumbers and radishes, optional
- 4 c. Mayonnaise
- 1Â 1/4 c. Ketchup
- 3/4 c. Prepared white horseradish
- 1/2 c. Fresh dill, minced
Direcciones
- Line 2 baking sheets with plastic wrap. Cut salmon into 1-inch pcs.
- Working in batches, grind salmon finely in processor, occasionally scraping sides and bottom of work bowl. Transfer fish to large bowl. Add in 3 onions, 1 1/2 Tbsp. salt and pepper to processor. Using on/off turns, finely chop onions. Add in onion mix, Large eggs and matzo meal to fish. Stir gently till mix is well blended.
- Using moistened hands and working with 1/4 cupful at a time, shape fish mix into oval dumplings, each about 2 1/2 inches long by 1 1/2 inches wide. Arrange dumplings on prepared sheets. Cover and refrigeratewhile preparing stock.
- Place reserved salmon head, skin and bones in large pot. Add in 4 1/2 qts cool water, minced carrots, sugar, remaining 3 onions and remaining 1 Tbsp. salt. Bring to boil over high heat. Reduce heat to medium, cover pot and simmer stock 20 min. Using large slotted spoon remove all the solids from fish stock and throw away.
- Bring stock back to simmer over medium heat. Gently drop half of fish dumplings into stock. Cover pot. Simmer till dumplings are tender and cooked through, about 30 min. Using slotted spoon, transfer dumplings to 13x9x2 inch dish. Repeat cooking with remaining dumplings, transferring to another shallow dish. Strain stock over dumplings. Chill stock and dumplings till cool, about 3 hrs. (Can be made 5 days ahead. Cover; keep refrigerated.)
- Arrange 2 fish dumplings on each plate. Spoon just sufficient chilled stock over to moisten. Garnish with sliced carrots, cucumbers and radishes, if you like. Serve with Horseradish-Dill Sauce.
- NOTE: Precede this first course with a platter of assorted crudites. If you cannot find a whole salmon, buy 4 1/2 pounds of skinless salmon fillets and 2 1/2 pounds of salmon heads and bones. Refrigerated leftover gefilte fish will keep up to 5 days.
- Horseradish-Dill Sauce: Combine mayonnaise, ketchup, horseradish and dill in large bowl. Stir to blend well. Season to taste with salt and pepper.
- (Can be prepared 5 days ahead. Cover and chill.)
- NOTE: Similar to a Thousand Island dressing, this zesty sauce complements the salmon nicely. There will be extra sauce to go with any leftover gefilte fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 863g | |
| Recipe makes 12 servings | |
| Calories 1216 | |
| Calories from Fat 901 | 74% |
| Total Fat 101.12g | 126% |
| Saturated Fat 17.64g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 2392mg | 100% |
| Potassium 1348mg | 39% |
| Total Carbs 17.11g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 11.9g | 8% |
| Protein 60.06g | 96% |
