![]() If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Peel and then finely grate into a medium bowl. To make red horseradish, boil 1/2 pound red beets until tender. To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed. Serve with homemade horseradish, white or red.* Certain kinds of special Kosher for Passover gefilte fish are a common part of the Ashkenazi menu during Passover but not everybody has it and it has no special. ![]() Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Let cool in the stock and refrigerate until needed. Cover the pan with foil and bake for 30 minutes. Pour the remaining stock over the fish and top with the julienned carrots and leeks. This size pan holds the 12 packages comfortably. The liquid in which it traditionally cooks is a rich fish broth, which thickens and gels when refrigerated just as a good chicken broth will. As each package is formed, place in the prepared baking pan, seam-side down. It’s a mixture of ground fish, onion and carrot, bound with egg and matzo meal (basically cracker crumbs) and seasoned with optional sugar, salt, and white pepper. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. In a clean, medium bowl, whisk the egg white until firm but not stiff. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Cover with 1 cup of stock and let soak until needed. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Remove the whole leaves and cut away the tough core. Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water.
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