Gefilte Fish With Parsley Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
  • Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
  • Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
  • Serve cold sprinkled with the rest of the parsley and a side of horseradish.
  • I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.
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