We are based in Sea Point in the heart of the Jewish community in the Cape. When I went shopping yesterday the whole of Sea Point seemed abandoned. Everybody was at home celebrating the Jewish new year. L’Shana Thova
A traditional dish for Shabbat and holidays is Gefilte Fish (German: Gefüllter Fisch). Because more and more people from the community are avoiding wheat and grains these days I would like to offer a gluten free alternative for this traditional recipe.
Gefilte Fish Gluten Free
1 pound halibut ore hake filets, skinned and boned
½ pound salmon filets, skinned and boned
2 Tblsp grapeseed oil
1 large onion, rasped
2 free range eggs
1 teasp sea salt
1 teasp ground black pepper
1 Tblsp agave nectar or honey
1 Tblsp lemon juice, freshly squeezed
¼ cup fresh dill, finely chopped
1 cup grated carrots
½ cup parsley, finely chopped
½ pound salmon filets, skinned and boned
2 Tblsp grapeseed oil
1 large onion, rasped
2 free range eggs
1 teasp sea salt
1 teasp ground black pepper
1 Tblsp agave nectar or honey
1 Tblsp lemon juice, freshly squeezed
¼ cup fresh dill, finely chopped
1 cup grated carrots
½ cup parsley, finely chopped
- The fish is cut into large chunks and placed in a food processor
- Pulse until finely ground; do not puree!
- Heat oil in a large frying pan
- Saute onion over medium-low heat until soft and transparent, cool.
- Pulse onions, eggs, salt, pepper, agave and lemon juice into fish mixture
- Pulse in dill, carrots and parsley
- Refrigerate mixture for 3 hours
- Bring a large pot of water to the boil
- Shape fish mixture into 1 ½ inch balls; wet your fingers in cold water
- Drop balls into boiling water and cook for 15-20 minutes until cooked through
- Place balls in a baking dish
and refrigerate to cool
- Serve with Horseradish Sauce and garnish with fresh sprigs of parsley
