Saturday, June 8, 2013

The Roosters Backstage Gefilte Fish Hourderve's

You worked hard for that backstage pass girls!  Go get you some of that gefilte fish! 

Our newest addition to the 'Grunge Cookbook' - We are happy to present this recipe, a staple item at any worthy backstage event in say 1990-1993!  Re-live or pretend you are backstage dining with the boys and how nice of them to feed you something fishy!  I hope you brought your own gummy bears!  I know I did! 

Nom Nom Nom 

Gross Gross Gross! I don't care how cool Canters is! 

I did come up with some great recipes though so here is one, enjoy and welcome to Xanaland's Grunge Cookbook Recipes, here is some cooking music, do not ask why just listen and don't forget the fresh lemon and that The Beatles were wrong!

Xanaland 2013

This dish is best made a day before serving to allow the flavors to blend. Feel free to season to taste by adding such ingredients as lemon zest, dill, chives or tarragon.

  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 medium onions, peeled and cut into chunks
  • 1 cup parsley sprigs, lightly packed
  • 2 pounds red snapper or cod fillets, cut into 2-inch pieces
  • 1 pound salmon fillets, skinned and cut into 2-inch pieces
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons sugar
  • 2 tablespoons matzo meal
  • 3 teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground pepper
  • For serving
  • -- Butter lettuce leaves
  • -- Cooked carrot slices
  • -- Beet horseradish
Instructions: Place rack in center of oven and preheat the oven to 350°. Grease a 9- by 13-inch baking dish and set aside.
Place carrots, onions and parsley into the bowl of a food processor; process until they are as finely minced as possible, scraping sides once. Transfer vegetables to a very large bowl.
In the same processor bowl, process half of both types of fish until finely ground, stopping to scrape down sides once or twice. Transfer to bowl with the vegetables, and repeat with the remaining fish.
Put eggs, oil, sugar, matzo meal, salt and pepper into same processor bowl and mix until blended. Add to fish mixture and mix by hand until thoroughly combined.
Transfer mixture to the prepared baking dish and spread evenly. Bake, uncovered, for 1 hour, or until the top is lightly golden and firm to the touch. Remove from the oven and cool completely. If making ahead, cover with foil or plastic wrap and refrigerate.
To serve: Line plates with lettuce. Cut fish into squares and place on lettuce. Garnish with carrots and a dollop of horseradish. Serve chilled or at room temperature.
Per serving: 194 calories, 19 g protein, 5 g carbohydrate, 11 g fat (1 g saturated), 84 mg cholesterol, 460 mg sodium, 1 g fiber.

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