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chicken & fish mains

yields 2 rolls yields 6 logs
GEFILTE FISH ROLL GEFILTE FISH IN BULK
The ground almonds give the mixture a firm texture. Gefilte fish is the classic starter for the Friday night meal. If you’re expecting
lots of guests or want to prepare in advance to freeze, this recipe is the ideal
4 eggs FISH AND VEGETABLE STOCK one to follow.
5 tablespoons sugar (optional) 1 large onion
Generous pinch of grated onion 2 garlic cloves 4 pounds ground salmon
4 tablespoons ground almonds 2 carrots 1 pound ground pike
(optional) 2 stalks celery 1–2 onions, ground
2 pounds ground fish 1 sweet potato 10 eggs
(mixed white and pike) 1 teaspoon salt ¾ cup sugar
2 teaspoons salt Dash of ground black pepper 1 cup oil
¼ cup water or seltzer Dash of stevia 1 tablespoon ground black pepper
2 heads of salmon or pike fish 1½ tablespoons garlic powder
for added flavor (optional) 1½ tablespoons onion powder
½ cup seltzer
¾ cup potato starch (optional)
1. In the bowl of an electric mixer, beat the eggs, sugar, onion, and almonds for 2 minutes. Add the fish and beat on 1½ tablespoons salt or 3 tablespoons kosher salt
high speed for 10 minutes. Fish and Vegetable Stock (see p. 294)
2. Reduce the speed, and slowly add the salt and water or seltzer. Increase the speed and mix for another 5 minutes.
(Adding the salt at the end gives the fish rolls a more firm texture.) 1. In the bowl of an electric mixer, beat the salmon, pike,
3. Crumble 2 sheets of baking paper under running warm water (this softens the baking paper so that it’s easier to onions, eggs, and sugar on high speed for 5 minutes.
work with). Form the mixture into 2 logs and wrap in the baking paper, candy style. Tuck the sides under and freeze. 2. Add the oil, pepper, garlic powder, onion powder, seltzer,
4. Prepare the stock: Place all the stock ingredients in a 5-quart pot. (For easy removal of vegetables, place the onion, and potato starch. Reduce the speed and mix for another 5 minutes.
garlic, celery, and sweet potato into a cooking bag.) Fill with water to cover the vegetables and bring to a boil. When 3. Slowly add the salt. Increase the speed and mix for 3–5 minutes (adding salt last gives the fish a firm texture).
ready to prepare the fish, cook the logs in the stock for 2 hours. 4. Crumble 6 sheets of baking paper under running warm water (this softens the baking paper so it’s easier to work
with). Form the fish mixture into 6 rolls and wrap in the baking paper, candy style. Tuck the sides under and freeze.
5. When ready to prepare the fish, cook in the stock for 2 hours.

294 HEALTHY EVER AFTER or fresh lemon juice or a pinch of stevia minutes. Uncover and bake for an additional 20 minutes. both sides of the salmon. Cover and refrigerate overnight. tard, garlic, Celery Salt, and paprika. Spread the mixture onto der, and pepper. 1 teaspoon salt, or to taste ¾ cup mayonnaise 2 tablespoons vinegar ¼ cup xylitol or sugar, DRESSING 5. Serve the salmon on a bed of lettuce. Drizzle with the pesto. 4. Place t

291

Serve hot.
Grill each cutlet for 5 minutes.

night.
frigerate for 4–6 hours or over-

garlic to make a marinade.
juice, oil, maple syrup, ginger, and
ion, Bragg liquid aminos, lemon

yields 8–10 servings

yields 6 servings

yields 8–10 servings