Gluten-Free Gefilte Fish
Ingredients
-
1
pound
halibut fillets, skinned and boned
-
½
pound
salmon fillets, skinned and boned
-
2
tablespoons
olive oil
-
1
large
onion, diced
-
2
large
eggs
-
1
teaspoon
celtic sea salt
-
1
teaspoon
ground black pepper
-
1
tablespoon
lemon juice, freshly squeezed
-
¼
cup
fresh dill, finely chopped
-
1
cup
grated carrots
-
½
cup
parsley, finely chopped
Instructions
- Cut the fish into large chunks and place in a food processor.
- Pulse the fish until finely ground, avoiding a puree.
- Heat olive oil in a large frying pan and sauté the diced onion over medium-low heat until soft and transparent, then cool for 10 minutes.
- Pulse the cooled onions, eggs, salt, pepper, and lemon juice into the fish mixture.
- Pulse in the dill, grated carrots, and parsley.
- Refrigerate the mixture for 3 hours.
- In a large pot, bring water to a boil.
- Shape the fish mixture into 1½-inch balls and drop them into the boiling water.
- Cook the balls for 15-20 minutes until they are cooked through.
- Place the cooked balls in a 9 x 13 inch baking dish and refrigerate to cool.
- Serve with horseradish sauce and garnish with fresh parsley.
Nutrition Facts (estimated)
Servings
18 balls
Calories
200
Total fat
10g
Total carbohydrates
5g
Total protein
25g
Sodium
400mg
Cholesterol
150mg
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