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Whitefish Quenelles With Beets, Horseradish, And Fresh Herbs

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Ingredients

3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well

3 medium yellow onions, peeled and quartered

3 medium carrots, peeled and cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

8 sprigs fresh thyme

6 sprigs fresh flat-leaf parsley

1 bay leaf

1 bottle (750 mL) dry white wine

1 medium yellow onion, coarsely chopped

1 1/4 pounds skinned pike fillets, cut into 3-inch pieces

1 1/4 pounds skinned whitefish fillets, cut into 3-inch pieces

1/2 pound skinned carp fillets, cut into 3-inch pieces

2 large eggs, plus 2 large egg whites

3 tablespoons matzo meal

1 tablespoon coarse salt, plus 3/4 teaspoon

1 1/2 teaspoons sugar

3/4 teaspoon fresh lemon juice

1/2 teaspoon freshly ground white pepper

1/4 to 1/2 teaspoon freshly grated nutmeg

1/2 cup ice water

3 medium red beets, stems and greens removed

2 tablespoons extra-virgin olive oil

coarse salt

2 tablespoons white-wine vinegar

1 cup finely grated peeled fresh horseradish

1/2 cup white-wine vinegar

1/2 teaspoon sugar

Pinch of coarse salt

2 bunches fresh dill, separated into small sprigs

2 bunches fresh flat-leaf parsley, separated into small sprigs

1 bunch fresh chives (about 12), cut into 1-inch pieces

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