This delightfuly modern gefilte fish dish is served at Lumina and Blue Sky, Chef Meir Adoni’s award-winning kosher restaurants at the Carlton Hotel in Tel Aviv.
Gefilte Fish with Citrus Carrot and Horseradish Creams
Servings
4 Servings
Ingredients
- 21 oz. fish
- 3/4 cup water
- 1/4 cup oil
- Salt and pepper
- 3 tablespoons sugar
- 1/2 cup of almond flour
- 1/2 cup of grated hard boiled eggs
- 1 cup minced onions
- 2 eggs
- 3 carrots
- Juice from 4 oranges
- Water
- Sugar to taste
- Vinegar to taste
- 1/2 horseradish root
- 3 large cooked beets
- 1 apple
- Fresh ginger to taste
- 1 teaspoon wasabi
- Sugar to taste
- Vinegar to taste
- Salt to taste
Instructions
- Using a food processor, make a mousse by mixing half the fish with the water and the oil and the egg until you get a uniform consistency. Add the rest of the ingredients and form a patty or a ring and cook in a fish broth for about 30 minutes.
- To make the Citrus Carrot Cream: Cook the carrots in the orange juice with water and bit of sugar and vinegar until the carrots come apart. Drain the liquid. Blend with a bit of water.
- To make the Horseradish cream : Mix all ingredients into food processor until you get a creamy consistency. Strain with a strainer.
- Optional toppings:
- Tapioca cooked according to package directions with salt, oil and lemon.
- Salmon eggs or colorful cooked carrots.
- Slices of dried fruit leather (for another layer of sweet and another layer of texture).
- Edible flowers known as borage.
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