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Passover Gefilte Fish Beggar's Purses




Source of Recipe


Marla


List of Ingredients




MATZOH CREPES:
1 1/2 cups matzoh meal
12 large eggs
2 cups water
1/2 teaspoon salt
1/4 cup oil
1 Tablespoon pareve unsalted margarine -- melted
GEFILTE FISH:
3/4 pound whitefish fillets -- plus rib cage from the fish
3/4 pound pike fillets -- plus rib cage from the fish
1 carrot -- peeled
1 celery rib
1 onion
2 Tablespoons parsley -- chopped
1 lemon -- sliced
2 sticks cinnamon
6 1/2 cups water
1 Pinch nutmeg
2 Tablespoons pareve unsalted margarine
1/4 cup matzoh meal
2 shallots
2 large eggs -- separated
1/2 cup grated fresh horseradish
36 long chive strands
Kosher salt and freshly ground pepper



Recipe



To make the crepes, in a bowl, combine the matzoh cake meal, eggs,
water and salt. Let rest for at least 30 minutes at a temperature
slightly above room temperature. Right before using the crêpe batter,
add the oil and strain. The consistency should be that of heavy
cream. If, after making your first crêpe, it is too thick, add more
water.

Use a well-seasoned 5- or 6-inch crêpe or Teflon-coated pan over
medium heat. If necessary, use a paper towel lightly dipped in melted
margarine to grease the pan. Pour just enough batter into the pan to
lightly coat the bottom, pouring back any excess into the uncooked
batter. Cook the crêpe until browned on one side. Lift with a small
spatula and flip the crêpe over to cook for 15 seconds more. Remove
from the pan and repeat. The recipe makes about 36 crêpes. Trim the
crêpes to 5 inches. Wrap in plastic wrap as soon as completed to
avoid their drying out.

To make the gefilte fish, first make a stock. In a pot, combine the
fish bones without the head and skin with the carrot, celery, onion,
parsley, lemon, cinnamon and salt and pepper to taste. Add 6 cups of
the water and simmer, uncovered, for about 30 minutes. (By omitting
the heads and skin and adding the lemon and cinnamon, the fish will
taste - and the house smell - better.) Strain the stock, reserving
the onion and carrot. Meanwhile, combine the remaining 1/2 cup of
water, nutmeg, margarine, and 1/2 teaspoon salt in a saucepan. Bring
to a boil. Add the matzoh meal. Stir until dry, about 1 minute,
remove from the heat and let cool. Taking care that the fish stays
very cold, grind the fish fillets and the shallots in a food
processor until smooth, but slightly textured, using the on-off pulse
to a count of 10. You do not want a mush. Take half the reserved
carrot and onion from the stock and chop to make a fine yet textured
dice. In a bowl, fold the egg yolks into the fish mixture. Fold in
the carrot and onion. Using your hand, combine the fish and the
matzoh mixtures. Chill, covered.

Bring the strained fish stock to just under a boil. In a bowl, whip
the egg whites to stiff peaks. Fold into the fish and matzoh mixture.

With a small scoop, make 3/4-inch balls. Put about 10 fish balls at a
time into the hot stock and poach gently for 5 minutes. Drain and
cool.

Lay out the crêpes, 12 at a time.

Put a scant teaspoon of grated horseradish root in the center of the
crêpe. Place the gefilte fish on top of the horseradish. Carefully
pleat the crepe up around the fish. About 1/2 inch from the top, tie
with the chive strands, which have been dipped in hot tap water to
soften. Cut off excess chive. Repeat with remaining gefilte fish and
crepes.

Cover with plastic wrap, refrigerate and remove from the refrigerator
before serving. This dish can be made a day or two in advance. If
desired, add additional horseradish for dipping.

Yield: 12 servings of 3 purses per person