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Tilapia 'Gefilte Fish' With Horseradish Beet Coulis

Makes 6 to 10 servings

For The Fish Stock

2 pounds fish bones

2 whole bay leaves

10 black peppercorns

1/4 cup fresh lemon juice

1 leek stalk, cleaned and chopped (white part only)

2 large onions, minced

2 quarts water

Combine all ingredients in a medium saucepan. Bring to boil, lower heat and simmer approximately 45 minutes. Strain. Return to pot and bring back to a simmer.

For The Fish

1 onion, finely diced

3 1/2 pounds tilapia filets

4 large eggs

1/2 teaspoon sugar

1/2 cup matzo meal

3 1/2 teaspoons kosher salt

1 teaspoon coarse black pepper

1/4 cup vegetable oil

Finely chop onions in a food processor. Add fish, eggs, sugar, matzo meal, salt and pepper. Let sit for 10 minutes. Moisten hands and shape mixture into small ovals. Poach the fish ovals in simmering broth for 5 to 10 minutes, or until firm. Let them cool or put away for the next day. When ready to serve, place in a saute pan over medium-high heat and sear 1 to 2 minutes on each side. Serve at room temperature or put in 350-degree oven for 5 minutes or until heated through.

For The Coulis

1 pound red beets

2 tablespoons prepared horseradish

Salt and pepper, to taste

Place beets in a pot and cover with cold water. Bring to boil, then lower heat and simmer until fork-tender. Drain and slip off skins. Cut in pieces and puree the cooked beets in a blender. Add some cooking liquid until you like the consistency. Add the horseradish, and season to taste.

Serve at room temperature.

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