Salmon-Halibut Gefilte Fish with Apple Beet Horseradish Relish

We think of this recipe as our West Coast gefilte fish. Given to us by one of our sisters-in-law when we were lamenting the “smelly” task of making gefilte fish, this is a light, clean-tasting version of the traditional dish. It’s also pretty and produces gefilte fish that taste and look more like ethereal French quenelles than the dish we know. We’ve come a long way since our grandmothers kept live carp in the bathtub for making gefilte fish!

Use the court bouillon (broth) immediately or let it cool completely, about 1 hour, before straining and storing it for later use. This recipe also doubles or triples nicely when feeding a big crowd. You can make it up to three days before serving.

MAKES 12 LARGE PIECES

Court Bouillon

4 quarts water

½ bunch fresh thyme

½ bunch fresh flat-leaf parsley

¼ teaspoon whole black peppercorns

¼ teaspoon whole fennel seeds

2½ cups dry white wine

1 medium onion, thinly sliced

1 medium carrot, peeled and sliced into ¼-inch rounds

½ lemon, cut into ¼-inch slices

2 bay leaves

1 tablespoon coarse salt

Fish

1½ pounds skinless filleted halibut

1½ pounds skinless filleted salmon

2 medium onions, grated (about 1 cup)

2 medium carrots, peeled and finely grated (about ½ cup)

Finely grated zest of 1 lemon

1 tablespoon minced celery or minced fennel fronds

3 extra-large eggs

6 tablespoons matzah meal

6 tablespoons water

1 to 3 tablespoons sugar

1½ tablespoons kosher salt

1 teaspoon freshly ground black pepper

Apple Beet Horseradish Relish (recipe follows)

For the court bouillon, fill a stockpot with the water. Place the thyme, parsley, peppercorns, and fennel seeds in a small piece of cheesecloth, knot to enclose, and add to the stockpot. Add the wine, onion, carrot, lemon, bay leaves, and salt. Cover the pot and bring to a simmer over medium-low heat. Remove the lid, and simmer gently 30 minutes. Remove and discard the cheesecloth package.

For the fish, cut the fillets into 1-inch pieces. Working in batches, pulse the fish in a food processor until roughly ground. Place the ground fish in a large bowl and add the onions, carrots, zest, celery or fennel fronds, eggs, matzah meal, water, sugar (to taste), salt, and pepper. Mix until just combined. Chill in the refrigerator for 30 minutes.

Fill a medium bowl with ice water. Wetting your hands in the water as you work, form ½-cup portions (3 to 4 ounces each) of the fish mixture into ovals. Bring the court bouillon to a gentle simmer. Add enough ovals to make one layer in the pot and poach until the ovals turn opaque and their shape is set, about 3 minutes. Add the rest. Simmer, continuing to poach the ovals until cooked through, 30 minutes. Remove the pan from the heat and allow the ovals to cool in the bouillon, about 20 minutes. Remove from the bouillon and transfer to a storage container. Ladle 2 tablespoons of the bouillon over the fish, cover, and chill. Serve with the horseradish relish.