Ingredients

Gefilte Fish:

• 1 Large (1 Pound) Idaho Potato, Peeled and Diced
• 1 Cup Cauliflower Florets
• 2 Tablespoons Caper Brine
• 1 Tablespoon Olive Oil
• 2 Tablespoons Ground Golden Flaxseeds
• 1 Tablespoon Dried Onion Flakes
• 1/4 Teaspoon Celery Seeds
• 1/4 Teaspoon Ground Black Pepper

Aspic Coating:

• 2 Cups Vegetable Stock
• 1 Teaspoon Granulated Sugar
• 1 Medium Carrot, Peeled and Thinly Sliced
• 2 Teaspoons Agar Agar Powder
• 2 Tablespoons Water

To Serve:

• Green Leaf Lettuce
• Fresh Parsley
• Horseradish (Optional)

Instructions

1. To make the gefilte fish, start by placing the cubed potato and cauliflower florets in a medium saucepan. Add water to cover, place over medium heat, and bring to a boil. Cook until the vegetables are fork-tender; about 15 minutes. Drain very thoroughly and return the pan to the stove. Mash roughly over the lowest heat to remove any excess water.
2. Turn off the heat and add the caper brine and olive oil. Mix well to incorporate before sprinkling the flaxseeds all over. Stir vigorously to make sure there are no clumps remaining before introducing the onion flakes, celery seeds, and black pepper. Mix well to combine.
3. Scoop out about 1/4 cup of the mixture per fish, shaping the mounds into small oval shapes about the size of large eggs. Use lightly moistened hands if it's too sticky to handle with ease. Place on a sheet pan lined with parchment paper, spacing the pieces about 1 inch apart.
4. Meanwhile, preheat your oven to 400 degrees. Fill a standard loaf pan with water and place it on the bottom rack. Once the water is boiling, turn off the heat, place the sheet pan of gefilte fish in the oven and close the door. Let steam for 20 minutes.
5. Cool completely before chilling in the fridge for at least an hour.
6. To make the aspic, combine the stock, sugar, and carrot in a small saucepan over medium heat. Bring to a boil and let cook for 5 minutes. In a separate dish, mix together the agar and water, making sure there are no clumps, before adding the mixture to the saucepan. Vigorously whisk to incorporate and cook for another 5 minutes. Reduce the heat to a bare simmer
7. Dip each gefilte fish into the aspic mixture using a slotted spoon, letting the excess drip off. Give each piece two or three coats in all, setting a piece of carrot on top in the final layer for garnish. Return the pieces to the sheet pan, and chill until ready to serve.
8. To plate the gefilte fish, set each piece on fresh lettuce leaves and top with fresh parsley. Serve with grated horseradish on the side, if desired.
   

Notes

Recommended Products

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• 
  Napoleon Nonpareil Capers, 8 Ounce
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  Imagine Organic Low-Sodium Vegetable Broth, 32 oz.
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  Spectrum Essentials Organic Ground Flaxseed, 24 Ounce

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.