Wolfgang Puck's Gefilte Fish

Ingredients

• ½ cup matzoh meal
• 5 cups fish stock
• 2 heads cabbage
• 1 tablespoon vegetable oil
• 1 medium-size onion, finely chopped
• 1 pound whitefish fillets
• ½ pound pike fillets
• ½ pound carp fillets
• Salt and freshly ground black pepper
• ½ cup fresh parsley, minced
• 2 tablespoons minced fresh tarragon
• 3 eggs, separated
• 1 ½ tablespoons white vinegar
• 2 carrots, peeled and cut in julienne style
• 1 leek, cut in julienne style
• Freshly grated horseradish mixed with a little vinegar

• Nutritional Information

  • Nutritional analysis per serving (15 servings)

    158 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 16 grams protein; 77 milligrams cholesterol; 424 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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15 servings

Preparation

1. Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
2. Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water, dry and cut away any large central ribs.
3. Heat oil in a small skillet and saute onion until translucent.
4. Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. Fish should have some texture. Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
5. Mix fish with onion, parsley and tarragon. Season with pepper. Lightly beat egg yolks and mix in, then add matzoh meal.
6. Beat egg whites until frothy, then fold in. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
7. Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package. Repeat until all fish mixture is used.
8. Heat remaining stock in large saucepan and add vinegar. Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them. Cover and simmer 10 minutes. Let cool completely in the stock. Remove fish rolls from stock and refrigerate until a half-hour before serving. Serve with fresh horseradish.