Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Mla102334_0407_whtfish_l

Ingredients in this Recipe

  • 1 1/2 teaspoons sugar
  • 1 1/4 pounds skinned pike fillets, cut into 3 inch pieces
  • 1 bay leaf
  • 1 bottle (750 mL) dry white wine
  • 1 bunch fresh chives (about 12), cut into 1 inch pieces
  • 1 cup finely grated peeled fresh horseradish
  • 1 tablespoon coarse salt, plus 3/4 teaspoon
  • 1/2 cup ice water
  • 1/2 pound skinned carp fillets, cut into 3 inch pieces
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 to 1/2 teaspoon freshly grated nutmeg
  • 2 bunches fresh dill, separated into small sprigs
  • 2 celery stalks, cut into 1 inch pieces
  • 2 large eggs, plus 2 large egg whites
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 3 1/2 pounds fish bones (from whitefish, pike, or carp, or a combination), rinsed well
  • 3 medium carrots, peeled and cut into 1 inch pieces
  • 3 medium red beets, stems and greens removed
  • 3 medium yellow onions, peeled and quartered
  • 3 tablespoons matzo meal
  • 3/4 teaspoon fresh lemon juice
  • 6 sprigs fresh flat leaf parsley
  • 8 sprigs fresh thyme

Recipe Preparation

See Full Recipe at Martha Stewart

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