Whitefish Quenelles With Beets Horseradish And Fresh Herbs Food

WHITEFISH QUENELLES WITH BEETS, HORSERADISH, AND FRESH HERBS

Steps:

• Make the stock: Put fish bones, onions, carrots, celery, herbs, wine, and 10 cups cold water into a large stockpot. Bring to a boil; reduce heat, and simmer, skimming foam from surface, 40 minutes. Pour through a sieve into a bowl; discard solids. Let cool completely. Cover, and refrigerate until cold (up to 2 days).
• Make the quenelles: Finely chop onion in a food processor. Add half the pike, whitefish, and carp; process until smooth, scraping down sides of bowl halfway through. Transfer to a large bowl. Puree remaining fish. Return first batch of fish to the processor, and pulse to combine.
• With machine running, add eggs and egg whites; process until just combined. Transfer to bowl. Stir in matzo meal, salt, sugar, lemon juice, pepper, and nutmeg. Add ice water in a slow, steady stream, stirring until combined. Press through a large-mesh sieve into another bowl. Refrigerate 30 minutes (up to 1 day).
• Bring stock to a gentle simmer in a large saucepan. Shape quenelles using two wet soup spoons: Use one spoon to scoop up a mounded spoonful of batter; slide second spoon on top of first, with spoons pointing in opposite directions. Spoon the batter back and forth a few times, scraping it into a small, neat egg shape. Drop quenelles into simmering stock as you form them, working in batches of 8. Cook until quenelles float and surface springs back when lightly pressed, about 8 minutes. Using a slotted spoon, transfer quenelles to a large, shallow bowl as they are done. Strain stock over quenelles in bowl; cover, and refrigerate overnight.
• Prepare the beets: Preheat oven to 350. Toss beets with oil and 3/4 teaspoon salt in a medium bowl. Arrange beets on a rimmed baking sheet; cover with foil. Bake until beets are very tender when pierced with the tip of a knife, 45 to 50 minutes. Let cool 10 minutes; peel. Cut into 1/4-inch dice, and transfer to a medium bowl. Add vinegar, and toss; season with salt. Cover, and refrigerate until ready to use (up to 2 days).
• Make the horseradish: Stir together horseradish, vinegar, sugar, and salt in a bowl. Cover, and refrigerate up to 1 day.
• Remove quenelles from refrigerator 30 minutes before serving. To serve, spoon 3 quenelles and about 2 tablespoons stock into each bowl. Place 1 tablespoon beets and 1 tablespoon horseradish next to quenelles, and garnish with herbs. Place remaining horseradish in a small bowl, and serve on the side.

OVEN ROASTED BEETS WITH FRESH HORSERADISH AND HERBS

Steps:

• Preheat oven to 375 degrees F.
• Peel and cut the beets into large chunks, then toss with some olive oil and salt. Roast until tender all the way through, about 30 minutes. Top with freshly grated horseradish and garnish with chopped lovage or celery leaves.

FRESH BEET HORSERADISH FOR GEFILTE FISH

Steps:

• Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
• Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
• Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.