Protein Artist

Tag: jewish

  • Salmon with Jewish Chrein dressing

    Salmon with Jewish Chrein dressing

    Happiness is a freshly baked slice of salmon fish drowning in “chrayonnaise” – an evovled Jewish fusion food: beets, horseradish, and mayonnaise! Going, going, gone!

    What is chrein? The versatile beet condiment that is best when topping gefilte fish. The horseradish masks the fishy taste. Mixed with equal parts of mayonnaise, you have this gloriously colored dish that will help your fish go down.

    Making your own is super easy, and it freezes well for a year. Just peel and cook beets, and add raw horseradish to taste (maybe 2 Tbs to 3 lbs beets). Add vinegar or lemon juice, and honey to taste. Add some beet juice from the pot you cooked it in to make it a bit easier to chop in the food processor.  That makes the ‘chrain’ traditional beets dressing for gefilte fish. Next, It freezes nicely. I defrost a small container at a time, and mix with mayonnaise as needed. It lasts for about 2 weeks in the fridge.

  • Traditional Gefilte Fish, 9 grams protein per 3 oz serving

    Traditional Gefilte Fish, 9 grams protein per 3 oz serving

    gefilte fish with dill dipGefilte Fish is a traditional Jewish food.   This is a very easy meal to prepare and packed with high protein.  Gefilte Fish is ground up white fish sold in frozen rolls.  It is suggested that the rolls is cooked in water with sugar and spices.  Skip Greek Dill Dip if you are lactose intolerant.

    For the bariatric puree stage, it is best to purchase one unsweetened roll of gefilte fish from your supermarket’s freezer isle.  Allow the roll to defrost, and place raw mixture into ice cube trays so that each cube will be one ounce.  Freeze for several hours. before cooking as directed:

    Directions: 

    • Slice one large onion into four slices and place in 8 quart pot.
    • Add frozen cubes to pot.
    • Cover with 4 quarts cold water.
    • 1/4 cup articifical sweetener
    • 1 tablespoon salt
    • 3/4 teaspoon white pepper
    • Cook for 1 1/2 hours on medium.

    Allow to cool and store in airtight containers, 3 cubes per container. Divide the broth into all the portions.  Traditionally served chilled, may also be enjoyed warm.

    Yields: 7-8 portions of 3 oz servings, 9 grams protein per serving.

    Serving Suggestion:

    As shown on photograph, serve 3 ounces of gefilte fish (9g) with 1 ounce Greek Dill Dip (3g) for a 12 gram protein meal.  The broth and dill dip will help with the chewing, making this a perfect protein sweat and savory meal in the pureed stages.