Halibut Steaks with Fish Liver Dumplings recipe
information
Fish liver can be bought from good fish merchants, but should be ordered in advance. This is another popular Friday evening entree.
ingredients
2 tablespoons oil
2 onions, thinly sliced
6 halibut steaks
1 teaspoon salt
juice of 2 lemons
8 ounces fish liver
3 eggs
2 tablespoons fine matzo meal
1 tablespoon chopped fresh parsley
1/2 teaspoon black pepper
1 tablespoon cornstarch or potato starch
2 onions, thinly sliced
6 halibut steaks
1 teaspoon salt
juice of 2 lemons
8 ounces fish liver
3 eggs
2 tablespoons fine matzo meal
1 tablespoon chopped fresh parsley
1/2 teaspoon black pepper
1 tablespoon cornstarch or potato starch
method
1. Heat the oil in a large soup pot set over high heat. Add the onions and saute until transparent, about 5 minutes. Add the fish steaks and sprinkle with half the salt and the juice of 1 lemon.
2. Cook for 5 minutes, then add enough water to barely cover the fish. Cover the pot and simmer over very low heat for 15 minutes.
3. While the fish is cooking, bring a saucepan of salted water to a boil over high heat and add the liver.
4. Cook it for 5 minutes, then drain and chop finely, or grind it in a food processor. Add one of the eggs, the matzo meal, parsley, remaining salt, and pepper; mix until smooth.
5. With hands dipped in matzo meal, shape the mixture into dumplings about 1 inch in diameter. Add the dumplings to the fish and cook, covered, at a bare simmer, for 15 minutes.
6. Carefully remove the fish and dumplings from the pot. Arrange the fish in the center of a serving platter and garnish with the dumplings.
7. Strain the liquid in which the fish was cooked. Combine the cornstarch with the juice of the remaining lemon, then add 2 cups of the cooking liquid. (If there is not enough liquid to make 2 cups, add water.)
8. Pour the liquid into a saucepan and bring it to a boil over high heat, stirring constantly. Cook for 3 minutes, then remove the pot from the heat.
9. Beat the 2 remaining eggs, then gradually add some of the cooking liquid, beating constantly to prevent curdling.
10. Return liquid to the pot, set over low heat, and stir constantly until sauce thickens; do not let it boil, or sauce will curdle.
11. Pour the sauce over the fish. Serve warm or cold.
2. Cook for 5 minutes, then add enough water to barely cover the fish. Cover the pot and simmer over very low heat for 15 minutes.
3. While the fish is cooking, bring a saucepan of salted water to a boil over high heat and add the liver.
4. Cook it for 5 minutes, then drain and chop finely, or grind it in a food processor. Add one of the eggs, the matzo meal, parsley, remaining salt, and pepper; mix until smooth.
5. With hands dipped in matzo meal, shape the mixture into dumplings about 1 inch in diameter. Add the dumplings to the fish and cook, covered, at a bare simmer, for 15 minutes.
6. Carefully remove the fish and dumplings from the pot. Arrange the fish in the center of a serving platter and garnish with the dumplings.
7. Strain the liquid in which the fish was cooked. Combine the cornstarch with the juice of the remaining lemon, then add 2 cups of the cooking liquid. (If there is not enough liquid to make 2 cups, add water.)
8. Pour the liquid into a saucepan and bring it to a boil over high heat, stirring constantly. Cook for 3 minutes, then remove the pot from the heat.
9. Beat the 2 remaining eggs, then gradually add some of the cooking liquid, beating constantly to prevent curdling.
10. Return liquid to the pot, set over low heat, and stir constantly until sauce thickens; do not let it boil, or sauce will curdle.
11. Pour the sauce over the fish. Serve warm or cold.
serving amount
serves 6
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