Recipe courtesy of Wolfgang Puck
Episode: Passover
Total:
3 hr 20 min
Active:
50 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 375 degrees F. 

Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve. 

Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed. 

In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool. 

In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning. 

Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed. 

Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*

Homemade Horseradish:

To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.

To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

Cook's Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

IDEAS YOU'LL LOVE

Fish Tacos

Recipe courtesy of Bobby Flay

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Gefilte Fish

Recipe courtesy of Jasper White

Passover Cobbler

Recipe courtesy of Ina Pinkney

Red and Yellow Beet Horseradish (for the Gefilte Fish)

Recipe courtesy of Jasper White

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.