Ingredients
- 1 lb. ground halibut
- 1 Tbs. salt
- 1 shallot, cut into small dice
- 1/3 cup chopped fresh flat-leaf parsley
- 1 tsp. turmeric
- 1 egg
- 1/2 cup matzo meal
- 1/4 cup canola oil
- 1 yellow onion, cut into small dice
- 2 garlic cloves, thinly sliced
- 1 carrot, cut into small dice
- 1 cup sherry vinegar
- 1/2 cup water
- 1/2 cup sugar
- 4 large artichokes
- 2 Tbs. olive oil
- 1 yellow onion, slivered
- 4 garlic cloves, slivered
- 1/4 cup white wine vinegar
- Salt, to taste
- Canola oil for frying
- 1/2 cup all-purpose flour
- 1 1/2 tsp. cornstarch
- 1/4 tsp. salt, plus more, to taste
- 3/4 cup seltzer water
- 1/2 lb. fiddleheads, trimmed and washed
- Fresh cilantro leaves for garnish
Description
To Get A Head Start On This Recipe From Chef Michael Solomonov, Prepare The Gefilte Fish Mixture And Form Into Balls A Day In Advance, Then Refrigerate Overnight.
Williams-Sonoma
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