BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘salmon

Gefilte Fish “Muffins”

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The gefilte patties, poached in tangy court bouillon.

The perfectly-formed patties, pre-poach.

 

 

 

 

 

 

 

 

 

We finally hosted our first (and last) seders in Oregon…next year in Jerusalem (I mean Maine). I never did learn to make gefilte fish from Dan’s Bubbe, who passed away when we were back East in January. I only grew up with the Manischevitz-jarred version, which my father relished doused with horseradish and chased with a tall glass of V8. (Note: this year, I concluded the all-natural Yehuda brand is superior to Manischevitz, which, gasp!, apparently contains MSG).

I never grew up with homemade gefilte fish. And after making it from scratch again this year, I’m not sure it’s worth the effort for the most (unfairly) reviled Passover food. This year, I poached homemade gefilte, in a tart court bouillon. The Pacific Northwest patties were made from salmon and haddock/cod (which I substituted for halibut). Perhaps I should have sprang for fresh Chinook over the frozen standard wild Alaskan Coho I got at Trader Joe’s. Somehow salmon doesn’t taste quite right in gefilte to my palate. But it looked pretty in the perfectly-shaped pink patties this year. The haddock/cod (or halibut) flavor is undetectable in the presence of salmon.

Poaching didn’t add enough over the bake-in-muffin tins short-cut I’ve taken the past two years. If you want an easy way to prepare your own gefilte, this is one way to go. You could try any combination of fish in the following recipe. I would also keep the addition of lemon zest, chopped fennel frond and matzo meal (I thought all gefilte fish was made with matzo meal) from Jenn Louis’s recipe.

Salmon Gefilte Fish from Judy Bart Kancigor’s Cooking Jewish (adapted from Marlene Sorosky)

Vegetable cooking spray

2 medium-size onions, cut into  1-inch pieces

5 medium-size carrots, cut into 1-inch pieces

2 ribs celery, cut into 1-inch pieces

1 cup curly-leaf parsley leaves

3 pounds skinless salmon, cut into 2-inch pieces

3 large eggs

½ cup vegetable oil

¼ cup sugar, or to taste

2 teaspoons kosher salt, or to  taste

2 teaspoons freshly ground  black pepper, or to taste

1. Preheat the oven to 350 degrees. Spray 24 standard muffin cups. (I don’t grease the pop-out silicone ones I use).

2. Place the onions in a food processor and pulse until they are minced. Transfer the onions to a very large bowl.

3. Process the carrots, celery, and parsley until ground. Add to the onions.

4. Process about two-thirds of the salmon, adding 1 piece at a time through the feed tube, until ground. Add the processed salmon to the onion mixture.

5. Process the remaining salmon, adding it through the feed tube. Then add the eggs, oil, sugar, salt, and pepper and process until well blended. Add this mixture to the onion-salmon mixture and combine well.

6. Divide the salmon mixture evenly among the prepared muffin cups. Bake until the top feels set when touched, 25 to 30 minutes. Let the fish cool in the muffin cups, then unmold and place on a bed or greens surrounded with thinly sliced cucumber, a few grape tomatoes, and horseradish. (If the “muffins” are prepared ahead, remove them from the refrigerator about 30 minutes before serving.)

 

Written by baltimoregon

April 16, 2012 at 12:27 am

Wild Oregon Salmon and Fiddlehead Ferns

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First of the spring wild Oregon salmon.

Fiddlehead ferns fresh at the Hillsdale Farmer's Market in Portland.

No energy to write now, as I’m still recovering from an early a.m. flight back from my first (and likely last) trip to Vegas. Somehow a meal of foraged and native Oregon ingredients seemed the perfect antidote to Sin City’s tawdriness.  So I mustered all the strength I had to get to the Hillsdale Farmers’ Market after the flight landed in Portland. Friend Rebecka from Gathering Together Farm was there and co-host Miriam met me at the market, there in her neighborhood. The fiery coral, first-of-spring salmon called to me, and the freshly foraged fiddlehead ferns and mushrooms. The salmon I rubbed with cracked juniper berries (listening to The Splendid Table inspired me), and then sealed with creme fraiche a la Molly Wizenberg. For the side dish, I sauteed delicate yellow foot winter chanterelle and shitake mushrooms in my home-cured guanicale with onions and garlic, then added the blanched ferns. A simple antidote to a place of excess. Something about being in Vegas makes one want to fast, maybe with one of those lemon juice cleanses. We’ll see if I have the will-power.

Written by baltimoregon

March 21, 2010 at 11:19 pm

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