Gefilte Fish with Beet Preserves and Fresh Horseradish

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== Ingredients ==
=== Poaching liquid ===
* 8 cup fish broth
* 1 large onion, thinly sliced
* 1 large carrot, sliced
* 1 bay leaf
=== Gefilte fish ===
* 1 lbs pike fillet, diced and chilled
* 1 lbs whitefish fillet, diced/chill
* 1 large onion, grated
* 6 egg whites, chilled
* 2 tsp salt
* ½ tsp finely ground white pepper
* ¼ cup ice water
* ½ cup matzo meal
=== Beet preserves ===
* 1 cup grated peeled raw beets
* ¼ cup cider vinegar
* ¼ cup small onion, grated
* ¼ tsp ground pepper
=== Fresh horseradish ===
* 6 inch-piece horseradish root peeled, cut into ¾" pieces
* ½ cup water
* 1 tsp salt
* 1 tbsp cider vinegar
== Directions ==
# Combine all the poaching liquid ingredients in a large pot.
# Bring to a gentle simmer over medium-low heat.
# Simmer for 10-15 minutes.
=== Gefilte fish ===
# Combine all the gefilte fish ingredients in a food processor; process for 15 seconds.
# Use a small serving spoon to scrape out a spoonful of the mixture against the side of the bowl.
# Using another small serving spoon, shape the gefilte fish into a dumpling by gently pushing the mixture off the other spoon and dropping it gently into the summering poaching liquid.
# Continue until all of the fish mixture has been made into dumplings.
# Cook the gefilte fish until all the dumplings float to the liquid"s surface, about 10-12 minutes.
# Remove the pan from heat and let the dumplings cool in their poaching liquid for 30 minutes at room temperature.
# Refrigerate until the broth has jelled, about 4 hours or overnight.
# Using a slotted spoon, carefully remove the dumplings from the jelled broth and place on chilled plates.
# Serve with beet preserves, fresh horseradish, julienned green onion and carrot.
=== Beet preserves ===
# Combine all of the ingredients in a small pan and simmer gently over medium heat for about 15-20 minutes, or until all the liquid has been absorbed.
# Chill well before serving.
# Makes ½ cup 
=== Fresh horseradish ===
# Prepare at least one day in advance so its flavor has time to develop.
# Grate the horseradish with the water in a blender until very finely shredded.
# Scrape down the blender"s sides with a rubber spatula.
# Strain off any excess liquid and transfer the horseradish to a bowl.
# Add the salt and vinegar; stir to combine.
# Place in a clean jar, cover, and refrigerate overnight.
# Serve cold.
# Makes about ½ cup.
=== Horseradish in a food processor ===
# Fit the processor with the fine grating disc.
# Peel and cut the horseradish so that it will fit through the feed tube.
# Grate the horseradish in the processor and transfer it to a bowl.
# Add the salt and vinegar.
# The water may be omitted using this technique.
# Store in a covered container in the refrigerator for up to three days.
Category:Passover Seder
Category:Beet Recipes
Category:Carrot Recipes
Category:Pike Recipes
Category:Whitefish Recipes
Category:Cider vinegar Recipes
Category:Horseradish Recipes