Recipe by Irene Yager of the JCC of Manhattan.
Yields 4 servings
For the sauce:
1 tablespoon olive oil
2 cups tomatoes, peeled, seeded, and diced
3 diced garlic cloves
2 teaspoons chopped fresh oregano
1 med. bay leaf
1 cup tomato juice
1 tablespoon balsamic vinegar
1/4 teaspoon Pepper
¼ cup grated fresh horseradish root
2 pounds Skinless, boneless Halibut or cod
2 teaspoons salt
1/4 cup diced onion
1/2 cup mayonnaise
1 tablespoon parsley flakes
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 teaspoon mustard
1 cup matzo cake meal
2 cups matzo meal or coarsely chopped farfel
½ cup canola oil
Parsley leaves for garnish
Preheat oven to 350 degrees.
Heat oil in a 10-inch skillet. Add tomatoes, garlic, and bay leaf. Cook for 10 minutes, stirring occasionally. Add tomato juice, vinegar, and pepper. Simmer 20 minutes or until thickened. Discard bay leaf. Stir in horseradish.
Remove from heat and save.
Cut the fish into large chunks. Place fish pieces and the salt in a food processor and pulse until the fish is lightly chopped, add the mayonnaise and eggs and pulse few more times until well combined. Transfer the mixture to a large mixing bowl and mix in the parsley, lemon juice, Worcestershire sauce, mustard and matzo cake meal. Mix well. Shape into 3 inch round patties. Roll in farfel crumbs.
Heat the oil in a wide sauté pan and place the cakes in. Make sure to not overcrowd the pan, cook in two batches if needed. Once the cakes are in reduce the heat to medium-low and cook for about two minutes on each side.
Place the cooked cake in a baking dish, pour the sauce over and bake in the oven for 7-10 minutes. Transfer to a serving plate, garnish with the parsley and serve.