Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs

Name: Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 1 bay leaf; 227 grams skinned carp fillets, cut into 3-inch pieces; 3 mediums carrots, peeled and cut into 1-inch pieces; 2 celery stalks, cut into 1-inch pieces; 1 pinch Pinch of coarse salt; 1 Tbsp coarse salt, plus 3/4 teaspoon; 36 servings Coarse salt; 750 mLs bottle dry white wine; 2 larges eggs, plus 2 large egg whites; 2 kilograms fish bones (from whitefish, pike, or carp, or a combination), rinsed well; 1 bunch fresh chives (about 12), cut into 1-inch pieces; 2 bunches fresh dill, separated into small sprigs; 2 bunches fresh flat-leaf parsley, separated into small sprigs; 6 sprigs fresh flat-leaf parsley; 237 milliliters finely grated peeled fresh horseradish; 8 sprigs fresh thyme; 118 milliliters ice water; 1 teaspoons fresh lemon juice; 3 Tbsps matzo meal; 0 teaspoons freshly grated nutmeg; 2 Tbsps extra-virgin olive oil; 567 grams skinned pike fillets, cut into 3-inch pieces; 3 mediums red beets, stems and greens removed; 1 teaspoons sugar; 2 teaspoons sugar; 1 teaspoons freshly ground white pepper; 118 milliliters white-wine vinegar; 2 Tbsps white-wine vinegar; 567 grams skinned whitefish fillets, cut into 3-inch pieces; 1 medium yellow onion, coarsely chopped

Whitefish Quenelles with Beets, Horseradish, and Fresh Herbs is a dairy free and pescatarian main course. This recipe serves 36. One portion of this dish contains roughly 17g of protein, 3g of fat, and a total of 123 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have ice water, beets, celery stalks, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare the beets: Preheat oven to 35

Ingredients you will need

Beet

Equipment you will use

Oven

Toss beets with oil and 3/4 teaspoon salt in a medium bowl. Arrange beets on a rimmed baking sheet; cover with foil.

Ingredients you will need

Beet

Salt

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Aluminum Foil

Bake until beets are very tender when pierced with the tip of a knife, 45 to 50 minutes.

Ingredients you will need

Beet

Equipment you will use

Oven

Knife

Let cool 10 minutes; peel.

Cut into 1/4-inch dice, and transfer to a medium bowl.

Equipment you will use

Bowl

Add vinegar, and toss; season with salt. Cover, and refrigerate until ready to use (up to 2 days).

Ingredients you will need

Vinegar

Salt

Equipment

Ingredients

Servings:

bay leaf 227grams

skinned carp fillets, cut into 3-inch pieces 3mediums

carrots, peeled and cut into 1-inch pieces 2

celery stalks, cut into 1-inch pieces 1pinch

Pinch of coarse salt 1Tbsp

coarse salt, plus 3/4 teaspoon 36servings

Coarse salt 750mLs

bottle dry white wine 2larges

eggs, plus 2 large egg whites 2kilograms

fish bones (from whitefish, pike, or carp, or a combination), rinsed well 1bunch

fresh chives (about 12), cut into 1-inch pieces 2bunches

fresh dill, separated into small sprigs 2bunches

fresh flat-leaf parsley, separated into small sprigs 6sprigs

fresh flat-leaf parsley 237milliliters

finely grated peeled fresh horseradish 8sprigs

fresh thyme 118milliliters

ice water 1teaspoons

fresh lemon juice 3Tbsps

matzo meal 0teaspoons

freshly grated nutmeg 2Tbsps

extra-virgin olive oil 567grams

skinned pike fillets, cut into 3-inch pieces 3mediums

red beets, stems and greens removed 1teaspoons

sugar 2teaspoons

sugar 1teaspoons

freshly ground white pepper 118milliliters

white-wine vinegar 2Tbsps

white-wine vinegar 567grams

skinned whitefish fillets, cut into 3-inch pieces 1medium

yellow onion, coarsely chopped 3mediums

yellow onions, peeled and quartered

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.