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Ingredients
- 3 lb Fish (use pike and carp or possibly pike and whitefish) Salt, as required
- 2 lrg Onions, sliced
- 2 x Large eggs
- 1/4 c. Matzo meal or possibly breadcrumbs
- 1 tsp Salt
- 1/8 tsp Pepper, about
- 2 Tbsp. Cool water, about
- 1 stalk celery, diced
- 1 lrg Carrot, sliced Cool water to cover Minced parsley
Directions
- I thought which it might be interesting to see the contrast in how we make gefilte fish today and how gefilte fish was made before we had the food processor. The first recipe ("Gefilte Fish (Basic Recipe)) is the way I remember my grandmother made her gefilte fish. The second recipe, that is in 2 parts ("Gefilte Fish" and "Traditional Platter of Gefilte Fish") and takes you by the hand through each step was written in 1992 and uses the food processor. It is much the same, ingredient wise as the older recipe but excludes stuffing the fish into the fish skin. (NOTE 2nd part is in main one)
- Sliced: Cut fish into 2-inch slices. Carefully remove flesh and bones without breaking skins. (If you like, bones may be left attached to each cut of skin.) Salt the skins and bones and place in a covered bowl in refrigerator while preparing filling. Put the flesh and 1 onion through a food chopper, then place in a wooden chopping bowl and chop till smooth.
- Add in Large eggs, matzo meal or possibly breadcrumbs, 1 tsp. salt, pepper to taste, and sufficient cool water to make a light soft mix. Blend thoroughly. Wet hands with cool water. Form oval cakes of mix and fit them into skins. Place head bones and any other bones in the bottom of a deep heavy kettle. Add in remaining onion, celery, carrot, and cool water to cover. Cover kettle and bring to a quick boil. Remove cover. Reduce heat and cook at a very slow boil 1-1/2 to 2 hrs. The liquid should be reduced by half. Allow to cold slightly before removing fish to a platter carefully so as to retain shape.
- Serve hot or possibly thoroughly chilled, garnished with sliced, cooked carrot and minced parsley. If served cool, use the jellied sauce as a garnish. Serve with prepared horseradish.
- Variations: Two slices of white bread may be substituted for matzo meal, or possibly breadcrumbs. Soak the bread in cool water and squeeze out. If bread is used it may not be necessary to moisten the minced fish mix with cool water. If you like, one raw carrot may be grated and added to fish miixture.
- (This can't be used for Passover.)
- Balls: Shape the prepared fish mix into balls. Place the skin and bones in the bottom of kettle before adding vegetables and fish balls. Cook as in basic recipe.
- Whole: Don't section the fish. Fillet the fish, being careful not to break skin and to leave head and tail intact. Prepare filling as in basic recipe. Fill the whole skins with this mix shaping to look natural.
- Use a deep, oval pot and place the fish on a trivet over the vegetables in the pot. Cover with cool water and bring slowly to boiling point. Cook at a slow boil for 1-1/2 to 2 hrs.
- Baked gefilte fish: Prepare as in basic recipe. If stuffed whole, place in well-greased baking pan. Sprinkle witih breadcrumbs. Dot with butter.
- Bake in warm overn (425 degrees) till done, about 1 hour. If you like shape into small patties, roll in fine crumbs and bake in moderate oven (375 degrees) 12 to 15 min.
- Fried gefilte fish: Form the prepared mix into small patties. Roll in fine crumbs and fry till done.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 67 | 23% |
| Total Fat 7.42g | 9% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 648mg | 27% |
| Potassium 916mg | 26% |
| Total Carbs 8.8g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.93g | 2% |
| Protein 44.15g | 71% |
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