Gefilte fish

Kedgeree

• 500 GRAM WHITE FISH FILLETS
• 1 ONION, chopped
• 3 TBSP MATZE MEAL
• 1 TSP SALT
• 1/2 TBSP SUGAR
• 1 EGG
• 1/2 TBSP ICE WATER
• 2 CARROTS, chopped
• 1/4 TSP PAPRIKA POWDER

• 500 GRAM WHITE FISH FILLET, sliced
• 1 CUP RICE
• 50 GRAM LENTILS
• 5O GRAM SPLIT PEAS
• 50 GRAM COCONUT, grated
• PIECE OF GINGERROOT, grated
• 1/2 TSP CHILI POWDER
• 1/2 TSP CURRY POWDER
• JUICE OF 1/2 LEMON
• 1/2 TSP CUMIN SEEDS

Puree the fish with 1/2 onion and a carrot. Add the salt, the sugar, the ice water and the matze meal and stir. Add the egg and knead everything well together. Form small balls by hand and using a spoon. Bring a large pan of water to the boil with the paprika powder remaining onions and carrot. Poach the fish balls 20 minutes. They are usually served cold but I also like them hot. They combine well with chrein.

Marinate the fish two hours in lemon juice with curry powder and chili powder. Bring 1 1/2 cup of water to the boil and add the split peas, the lentils and the coconut. Simmer for 15 minutes. Bring 2 1/2 cups of water to the boil, add the rice and simmer for 20 minutes. Add the lentil mixture, stir. Stir fry the gingerroot and the cumin seeds for 3 minutes n oil. Add the fish and fry it until brown on all sides. Simmer for 10 more minutes on low heat. Cut half of the fish into small pieces and stir it through the rice. Put the rice in a bowl and arrange the remaining fish on top.

See also the Irish recipe for kedgeree.