Vegan Gefilte Fish
Recipe Type: Vegan
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Prep time:
Cook time:
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Serves: Makes 12
Gefilte Fish is a traditional Ashkenazi Jewish dish made of ground fish. It is often served as a starter on Shabbat and Jewish holidays. This delicious fish- and egg-free version is an easy to prepare and kosher for Passover.
Ingredients
- ½ medium cauliflower
- 1 large parsnip
- 1 medium potato
- 1 small onion
- 1 tablespoon fine matzo meal
- 1 tablespoon medium matzo meal
- 2 tablespoons ground almonds
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- ½ teaspoon salt
- 1 litre vegetable stock
- 1 teaspoon Schwartz “Fish Herb and Spice Blend” (optional)
- 1 small carrot, for garnish
- a squeeze of lemon, to serve
Instructions
- Peel the potato and parsnip and cut these into small pieces. Break the cauliflower into florets.
- Bring a pan of water to the boil and cook the potato, parsnip and cauliflower for 10 minutes, or until softened.
- Meanwhile, grate the onion into a large bowl.
- When the vegetables are cooked, add them to the bowl along with the grated onion. Mash thoroughly.
- Add the salt, pepper and celery salt, matzo meal and ground almonds. Mix well.
- Use two tablespoons to form “Gefilte Fish” shaped patties (i.e. small lemon shapes/rugby ball shapes). The tablespoons help keep each one neat and uniform. Allow to stand for 10 minutes.
- Bring a litre of vegetable stock to the boil (the pan which was used to cook the vegetables can be used again) then lower the heat.
- Add the carrot, whole, into the broth.
- Carefully place the “fish” patties in the broth and cook on a low heat for 4-5 minutes. Do not overcook or they will start to disintegrate.
- Gently remove the “fish” with a slotted spoon and allow to cool. Remove the carrot and cut into diagonal slices.
- Plate up the “fish” or refrigerate until needed.
- Serve topped with a slice of carrot, a sprinkle of Schwartz “Fish Herb and Spice Blend” (optional), a squeeze of lemon and some “chraine” (horseradish and beetroot sauce).