Passover continues with more savory seafood

Passover continues…
…and so does quest for modern interpretation of traditional favorites. Perhaps a more savory gefilte fish,
or unique matzoh rendition.
Enjoy the Menu Shoppe finds.
Enjoy the holiday.
Matzoh Meal-Crusted Trout
Eight 6-ounce rainbow trout fillets with skin, rinsed and patted dry
1 cup matzo meal
1 large egg
1/4 cup water
Kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon garlic powder
6 tablespoons vegetable oil
In a bowl, beat the egg and water with a pinch of salt. In a shallow baking dish, toss the matzo meal with the pepper, garlic powder and 1 1/2 teaspoons of salt. Dip the trout fillets in the beaten egg, then dredge in the matzo meal mixture; transfer to a baking sheet. Heat 3 tablespoons of oil in each of 2 large nonstick skillets. Add 4 fillets, skin side up, to each skillet and cook over moderately high heat until browned at the edges, 5 minutes. Turn and cook until the skin is crisp and the fish is just opaque throughout, about 3 minutes. Transfer to a platter and sprinkle with salt. Serve with the oregano oil.
Smoked Whitefish Gefilte Fish with Lemon-Horseradish Sauce
Gefilte fish
3/4 cup thinly sliced peeled carrots
1/4 cup matzo meal
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green onions
4 large eggs
1 tablespoon fresh lemon juice
1 1/2 pounds mild white fish fillets (such as sole or flounder) cut into small pieces
2 cups flaked smoked whitefish (about 8 ounces) boned
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large cabbage, separated into leaves
for the sauce:
2 garlic cloves
1/4 cup prepared white horseradish
2 tablespoons fresh lemon juice
1 cup mayonnaise
Butter lettuce leaves
For gefilte fish:
Cook carrots in pan of boiling salted water until very tender, about 8 minutes. Drain, reserving 1/2 cup cooking water in small bowl. Stir matzo meal into water–let stand 10 minutes. Place carrots in processor. Heat olive oil in heavy medium skillet over medium-low heat. Add onion and sauté until soft, about 5 minutes. Add green onions and stir 1 minute. Add onion mixture to carrots in processor. Add matzo meal mixture–blend until mixture is pureed and smooth. Using electric mixer, beat 3 eggs and lemon juice in large bowl until foamy and slightly thickened, about 4 minutes. Stir in mixture from processor–do not clean processor bowl.
Blend fish fillets, smoked fish, salt, and pepper in same processor bowl until fish is finely chopped. Add remaining egg and blend to coarse paste. Add fish mixture to matzo meal mixture and mix thoroughly. Cover and refrigerate until very cold, about 2 hours.
Line large baking sheet with waxed paper. Using wet hands, shape 1/4 cup fish mixture for each dumpling into egg-shaped oval. Place on prepared sheet. Cover with waxed paper and chill while preparing cabbage and steamer. Set vegetable steamer rack in large pot. Fill pot with enough water to meet, but not cover, bottom of rack. Line rack with cabbage leaves. Arrange 8 fish dumplings on leaves; cover with additional cabbage.
Bring water to boil. Cover pot and steam dumplings until cooked through and firm to touch, about 25 minutes. Transfer upper cabbage leaves to platter. Top with cooked dumplings. Cover with bottom cabbage leaves. Steam remaining dumplings in additional cabbage leaves in 2 more batches. Cover and refrigerate gefilte fish until cold, at least 6 hours.
(Can be prepared 2 days ahead. Keep refrigerated.)
For sauce:
Push garlic through garlic press into small bowl or mince garlic and place in small bowl. Mix in horseradish and lemon juice. Gradually whisk in mayonnaise. Season sauce with salt and pepper. Cover–chill up to 1 day.
Line plates with lettuce leaves. Arrange 1 or 2 fish dumplings on each. Spoon lemon-horseradish sauce alongside.
Carp Fish Cakes with Citrus Tartar Sauce
For the fish cakes:
2 pounds carp fillets, skinned and cut into 2-inch pieces
1/3 cup matzoh meal
1 medium onion, finely chopped
2 tablespoons chopped cilantro
1 tablespoon mayonnaise
1 egg, beaten
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
1 teaspoon salt + 1 tablespoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup or more vegetable oil (for frying)
For the sauce:
1 cup mayonnaise
4 teaspoons finely grated lemon zest (from 2 lemons)
1 tablespoon finely grated orange zest (from 1 orange)
1 tablespoon fresh lemon juice
1 tablespoon freshly squeezed orange juice
1/4 teaspoon salt
Pinch sugar
Pinch cayenne
Make sauce:
In medium bowl, stir together all ingredients. Cover and chill.
Make the fish cakes:
Line large baking sheet with waxed paper. Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.
Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours. In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.
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