Passover Fish Recipes

Fish Recipes for Passover

Gefilte Fish with Carrot Sauce

Ingredients

• 2 to 3 pounds Salmon Fillets
• 1 pound Halibut Fillets
• 3 Egg Whites
• 2 Eggs
• Salt and Pepper to taste
• 2 Onions
• 2 Carrots
• 1 cup Matzo Meal
• Fish Stock

Instructions

• First, prepare the fish stock by gathering the fish bones, skin and heads in a piece of cheesecloth, big enough to contain the pieces. Boil them in a large stockpot. Add as much water as required to cover the cheesecloth sack.
• Now, bring the water to a boil. Remove the scum, if any and continue heating for some more time. After about an hour, remove the cheesecloth and dispose the fish remains.
• Next, tie some peppercorns, bay leaves and ginger in another piece of cheesecloth. Place the bagged seasonings and vegetables like celery stalks or parsley inside the pot containing the fish stock and boil for one more hour.
• Strain the stalk and store it for use later
• In a processor, chop the fish fillets, but make sure that you don't grind them into a paste.
• Next, shred the carrots and onions in the processor.
• In a pan, add the fish, eggs, egg whites, salt, and pepper and blend them together, using your hands until you make a fine paste.
• Add in the matzo meal, little by little and continue mixing, so that the concoction is soft, yet holds its shape.
• Make small balls out of the mixture, each around 2-inch in diameter.
• Return the stock back into the stockpot and give it a gentle simmer. Slowly place the balls in the stock and cook for around 15 to 20 minutes. Once done, take the balls carefully out of the pot and place them on a plate.
• Wrap carefully and refrigerate it for the night.
• You can serve the fish with carrot sauce and red horseradish.

Halibut in Velvet Lemon Sauce

Ingredients

• 2½ pounds of halibut (8 or 9 pieces)
• Salt and White Pepper (to taste)
• 2½ tbsp Powdered Sugar
• 1 Onion, finely sliced
• Curly Parsley (to garnish)
• Pieces of Fresh Lemon (to garnish)

Instructions

• In a large frying pan, bring the onions to a boil, by adding 2 to 3 cups of water. Add sugar, salt and pepper and continue to simmer at a low to medium heat.
• Clean the fish pieces properly and marinate with salt. Keep them aside for some time.
• Place the fish pieces inside the frying pan, cover the lid and continue the boil. Once bubbles start appearing, lower the heat and simmer gently for about 10 more minutes, partly covering the pan with a lid.
• Carefully lift the fish pieces from the pan and place in a dish or a plate. Allow cooling for some time.
• Now, for the sauce, boil the remaining of the fish poaching liquid in the pan for some time, until it has concentrated a little. Then strain the liquid, using a tea strainer and collect it in a cup or bowl.
• Whip 3 eggs properly and then add fish liquid, some lemon juice and a little potato starch cream. After all the ingredients have blended properly, cook the liquid over a low flame, until it thickens to a sauce-like consistency. This requires constant stirring, to avoid the eggs from being curdled.
• Once done, pour the sauce over the cooked fish and preserve overnight, covering with a layer of aluminum foil.
• Heat the dish the next day and serve at room temperature, garnished with lemon sections and parsley.