GEFILTE FISH PROVENÇALE
From 100 Best Jewish Recipes by Evelyn Rose, with Judi Rose. Published by Interlink Books, 2015
To make 12 patties:
1 lb (450 g) hake fillet, skinned 1 lb (450 g) haddock fillet, skinned 2 tsp (10 mL) salt, plus extra to salt the fish 1 onion, cut into 2.5 cm (1 inch) chunks 2 eggs 1 pinch of white pepper 2 tsp (10 mL) sugar 1 tbsp (15 mL) oil ½ cup (50 g/2 oz) medium matzo meal, plus more, if needed
For the sauce:
1 tbsp (15 mL) olive oil 1 onion, finely chopped 425 g (15 oz) can or jar of tomato purée 2 tbsp (30 mL) ketchup 1 orange or yellow pepper, seeded and thinly sliced 1 tsp (5 mL) salt 1 tsp (5 mL) brown sugar 10 grinds of black pepper 1 bay leaf ½ tsp (2.5 mL) dried herbes de Provence
1. Wash and salt the fish and leave to drain. Put the onion into a food processor, together with the eggs, salt, pepper, sugar, and oil, then process to a smooth purée. Pour this purée into a large bowl and stir in the matzo meal, then set aside to swell.
2. Working in batches, process the fish in the food processor for 5 seconds until finely chopped, then add it to the egg and onion purée and blend in using a large fork.
3. Once all the fish has been processed, mix thoroughly. The mixture should be firm enough to shape into a soft patty. If it feels too “cloggy,” stir in 1 or 2 tablespoons (15-30 mL) of water. If it feels very soft, stir in 1 or 2 tablespoons (15-30 mL) of the matzo meal. Set aside for half an hour, or overnight in the fridge, if preferred.
4. Preheat the oven to 300 F (150 C). With wet hands, form the mixture into oval patties, each about 2½ inches (7 cm), 1½ inch (4 cm) wide, and ¾ inch (2 cm) thick. Cover and set aside.
5. To make the sauce, heat the oil and sauté the onion until soft and transparent, then add all the remaining ingredients and bubble until reduced to a thick coating consistency.
6. Arrange the patties in a shallow ovenproof dish, pour on the sauce, and loosely cover with foil. Bake for 1 hour, basting the patties once or twice with the sauce. 7. Allow 1-2 patties per serving
Note: Keeps for four days in the fridge.