Source: www.jvs.org.uk/2013/09/22/vegan-gefilte-fish/ Makes 12 servings
Ingredients:
½ medium cauliflower
1 large parsnip
1 medium potato
1 small onion
1 Tablespoon fine matsah meal
1 Tablespoon medium matsah meal
2 Tablespoons ground almonds
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
½ teaspoon salt
1 litre vegetable stock
1 teaspoon Schwartz “Fish Herb and Spice Blend” or Old Bay seasoning, optional
1 small carrot, for garnish
a squeeze of lemon, to serve
Directions:
Peel the potato and parsnip and cut these into small pieces. Break the cauliflower into florets.
Bring a pan of water to the boil and cook the potato, parsnip and cauliflower for 10 minutes, or until softened.
Meanwhile, grate the onion into a large bowl.
When the vegetables are cooked, add them to the bowl along with the grated onion. Mash thoroughly.
Add the salt, pepper and celery salt, matsah meal and ground almonds. Mix well.
Use two tablespoons to form “Gefilte Fish” shaped patties (i.e. small lemon shapes/rugby ball shapes). The tablespoons help keep each one neat and uniform. Allow to stand for 10 minutes.
Bring a litre of vegetable stock to the boil (the pan which was used to cook the vegetables can be used again) then lower the heat.
Add the carrot, whole, into the broth.
Carefully place the “fish” patties in the broth and cook on a low heat for 4-5 minutes. Do not overcook or they will start to disintegrate.
Gently remove the “fish” with a slotted spoon and allow to cool. Remove the carrot and cut into diagonal slices.
Plate up the “fish” or refrigerate until needed.
Serve topped with a slice of carrot, a sprinkle of Schwartz “Fish Herb and Spice Blend” or Old Bay seasoning (optional), a squeeze of lemon and some “khreyn” (horseradish and beetroot sauce).