Gefilte Fish Timbales with Apple-Horseradish Sauce (Holland America)

12 ounces whitefish fillet, skin and all bones removed

12 ounces pike fillet, skin and all bones removed

3 medium onions, quartered, divided

1 1/2 stalks celery, trimmed and chopped into 3-inch pieces

1 1/2 medium carrots

3 large eggs, beaten

2 teaspoons sugar

1 teaspoon salt

1/4teaspoon freshly ground white pepper

1/3 cup olive oil

1/2 cup matzo meal

6 cups fish stock

2 tart apples, peeled, cored, and cut into wedges

3/4 cup water

1 tablespoon fresh lemon juice

1/4 cup sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

3 tablespoons prepared horseradish

6 leaves romaine lettuce

¼ cup chopped fresh flat-leaf parsley

½ tart apple, cut into 12 thin wedges, for garnish

1 tablespoon fresh lemon juice

2 hard-cooked eggs, cut into wedges, for garnish

In a food processor, combine the fish, quarters from two of the onions, two-thirds of the chopped celery, and one carrot; puree until no large pieces of fish remain. Transfer the fish to a large bowl and add the eggs, sugar, salt, pepper, and olive oil. With a wire whisk, mix everything until incorporated. Add the matzo meal and continue to stir until everything is thoroughly blended. Cover and refrigerate for at least 3 hours.

In a large stockpot, bring the fish stock and 6 cups water to a rolling boil. Add the remaining onion pieces, the half carrot, and chopped celery. Divide the fish mixture into six equal-size portions (the texture will be loose, which is what helps give the gefilte fish its light texture.) To make quenelles: Use two spoons to shape each piece of gefilte fish into an oval and gently lower it into the boiling stock. If you will be making timbales, see below, form the fish mixture into a ball. Reduce the heat and simmer for 1½ hours. Remove the gefilte fish quenelles or balls and store, covered, in the refrigerator. Discard the cooking liquid with its vegetables.

In a medium saucepan, bring the apples, water, and lemon juice to a boil over medium heat. Stir in the sugar, cinnamon, and allspice and cook, stirring constantly, until the sugar dissolves and the apples are tender. Remove the mixture from the heat, transfer to a glass or ceramic bowl, and cover. Refrigerate until cool.

In a food processor, combine the apple mixture and horseradish. Puree until thoroughly combined. Service the sauce cold or at room temperature. (The sauce can be store, covered, in the refrigerator for up to 3 days.)

To make the timbales, line a timbale mold or custard cup with plastic wrap and add some of the cooked gefilte fish. With the back of a spoon, gently press the fish down to shape it.

Unmold the fish onto a lettuce-lined plate and sprinkle with the parsley. Brush the apple slices with the lemon juice. To serve, garnish the gefilte fish with a wedge of hard-cooked egg, 2 apple slices, and the Apple-Horseradish Sauce. Serve immediately.