CHEF ALLEN’S : South Florida’s Premiere Gourmet Restaurant
The Restaurant
Our Menus
The Chef
The Kitchen
Cooking Experiences
Calendar Of Events
Contact Us
Welcome to Chef Allen’s
At A Glance | Recipes | Glossary | Talking About Food | Summer of Spice Cooking Class | Mango Tour

Printer Friendly Version Printer Friendly Version

Main Dishes Back to Recipes
Red Snapper Gefilte Fish with Lime Grated Horseradish
Red Snapper gives a New World twist to this traditional dish. For lovers of heat, this is an excellent vehicle for fresh horseradish.Ingredients to Serve-12
  • 2 Medium Carrots, peeled
  • 5 Pounds Red Snapper, cleaned, skinned and deboned
  • 1 Medium Onion, diced
  • 3 Tablespoons freshly chopped flat-leaf parsley
  • 1 Tablespoon freshly chopped cilantro
  • 1/2 Teaspoon Minced scotch bonnet
  • 1/2 Teaspoon peeled & chopped fresh ginger
  • 3 Large Eggs
  • 1/2 Cup Matzo meal
  • 3/4 Cup Ice water
  • 4 Tablespoon Kosher salt
  • 1 teaspoon Sugar
  • 2 Quarts Fish stock
  • 1/4 Head Horseradish
  • 1/2 Cup Freshly Squeezed Lime Juice
  • 2 Tablespoons Lime Zest
To Make and Decorative Carrot Daisies: Use one carrot to make carrot daisies. With a channel knife cut 5 long channel cuts down the length of the carrot. Slice crosscut in 1/4 inch coins. Reserve the ends and uneven cuts to be ground with the snapper.

To Prepare The Snapper: Have the fishmonger clean, skin, and remover all the bones from the snapper. With a large grinder blade, grind together the snapper, onion, 1 carrot, the parsley, cilantro, Scotch bonnet, and ginger. Place the mixture in a large stainless-steel bowl and add the eggs, matzo meal, and ice water. Mix well. Season with kosher salt and sugar and refrigerate for 30 minutes.

To Cook The Snapper Gefilte Fish: In a heavy-sided stock pot bring the fish stock to a simmer. Shape the fish mixture into approximately 25 large, rounded ovals. Add the carrot daises to the simmering stock and then carefully drop in the fish. Simmer slowly for about 15 minutes. Remove the pot from the heat and let the gefilte fish cool in the stock. Transfer the contents of the pot to a large glass bowl, and cover to refrigerate overnight.

To Serve: Arrange the cold gefilte fish on a large platter. Combine in a bowl fresh grated horseradish, lime juice and zest. Garnish the fish with the horseradish, jellied fish stock, and the carved carrot daises.

Chef Allen’s Signature Products
Chef Allen’s Signature Products
Chef Allen's
Signature Products

click here

Chef Allen’s Latest Media

Reality Cooking Class featured on WSVN 7's Style Files

Chef Allen’s Email List

Search Chef Allen’s

Chef Allen’s Links
Sustainable Seafood
At It's Best

Sustainable Seafood
Click For More Info

Chef Allen’s Links
Citrus Célébré

Fresh from Florida Blog

Share Our Strength

American Institute of Wine and Food

Local Harvest

Daily Bread Food Bank

The James Beard Foundation

National Mango Board

SecurityMetrics for PCI Compliance, QSA, IDS, Penetration Testing, Forensics, and Vulnerability Assessment

Chef Allen’s ©1997-2006, Chef Allen's, Inc.
[email protected] | 305.935.2900
Contact Us | Site Map
site design : Alaskan Star Interactive