Iceland is a country full of wonder and delight. Situated on top of volcanic activity, the residents of Iceland have been able to harness the amazing geothermal activity in the area for both heating homes and baking bread. Check out this great rye bread baked underground by steam heat!
Gefilte fish produces such strong reactions that I decided to use the far more demure French word for this sea-born dish. Quenelles are easy to make and you can use whatever fish you prefer. For this round I used salmon and a heavy dose of fresh peas. Blend in the aromatics that look fresh when you arrive at the market, no need to adhere strictly to this recipe. When serving, add a dollop of something tangy (yogurt sauce, horseradish, sour cream, tamarind paste), it will offset the luxurious fish and send fireworks through your palate.
- 1 Yellow Onion, shredded and squeezed to remove excess liquid (reserve the liquid)
- 2 carrots, shredded
- 1 cup Fresh or Frozen Green Peas
- Handful Parsley Leaves
- 4 Salmon Fillets
- 1 Egg
- 1 tablespoon Whole Grain Mustard
- 1 teaspoon Black Pepper
- Salt to taste
- Prepare your veggies, take care of all shredding and squeezing before working with the fish.
- Remove the skin from salmon fillets and cut the flesh into large pieces.
- Add skin and reserved onion juice to sauce pot with 4-6 cups water.
- Bring liquid to boil, then drop to simmer.
- In a food processor add all vegetables and salmon pieces. Process until smooth.
- Add egg, mustard, salt, and pepper and continue to process until smooth and shiny.
- Scoop out quenelles of the fish dough and drop them (a few at a time) into the simmering water for 5-7 minutes, until they hold together in one piece and are cooked in the center.
- Drain quenelles on rack.
- If not serving immediately, add quenelles to jars or containers and pour poaching liquid over them to cover and keep moist.