Our answer to Gefilte Fish, easy, fragrant and delicious. No problem making this recipe substituting ground beef, bison or lamb, and proceeding exactly as instructed below.

Ingredients:

Cooking liquid:

2 tablespoons oil

Good pinch saffron threads

1 teaspoon turmeric

3 cups water

Fish mixture:

1 small onion, quartered

1 small bunch parsley

1 egg

2 tablespoons oil

1 small bread roll (gluten-free OK)

1 tablespoon grated lemon peel

Salt and pepper to taste

Pinch nutmeg

1 1/2 pounds tilapia, salmon or other fish fillet, boneless and skinless

Lemon Sauce ingredients:

1/4 cup fresh lemon juice

2 tablespoons Dijon-style-style mustard

1 egg yolk (skip if you are restricted)

1/4 cup minced parsley

Instructions:

Bring all cooking liquid ingredients to boil in a wide heavy pot. Meanwhile, in a food processor, grind all fish mixture ingredient to a smooth paste. Transfer the mixture to a bowl. Form oval patties, and throw them gently in the pot as you go. Reduce the flame to medium and cook covered 30 minutes. Take out the patties carefully with a slotted spoon, and transfer onto a platter. Reduce the cooking liquid to about 1 cup. Remove from the fire; add the sauce ingredients and stir vigorously with a whisk, just a few seconds.  Pour the sauce over the patties. Serve warm or at room temperature.

Filed under: Bread Recipes, Fish Recipes, Gluten Free Recipes, Kosher Fish Recipes, Kosher Food, Moroccan Recipes, Pareve Recipes, Saffron, Sephardi Recipes