Gefilte Fish

2012-12-01
  • Average Rating: (0 / 5)
  • Serves: 12
  • Prep Time: 30m
  • Cook Time: 2:0 h
  • Ready In: 2:30 h

One must make a trip to a Jewish style fish monger. Buy 2 pounds of freshly ground Whitefish and remember to ask for the heads and bones for the fish stock. It is best to cook the fish as soon as it is purchased. The fresher the fish the better the result. My Grandmother and my Mother made the very best gefilte fish to me. I learned from both of them.

Ingredients

  • Fish Heads and Bones (from the Ground Whitefish)
  • 3 Medium Onions, thickly sliced
  • 2 Teaspoons Sea Salt
  • 1 Teaspoon White Pepper, freshly ground
  • 1 Pinch Sugar
  • 1 Quart Ice Cold Water
  • 2 Pounds Whitefish, ground
  • 1 Medium Onion, grated
  • 3 Large Eggs
  • 3 Tablespoons Matzo Meal
  • 2 Teaspoons Sea Salt
  • 1/2 Teaspoon White Pepper, freshly ground
  • 1 Pinch Sugar
  • 3/4 Cup Ice Water
  • 1 Carrot, grated
  • 2 Carrots, sliced in rounds

Method

Step 1

In a large pot put the fish heads and bones on the bottom, cover with the onion slices, add the salt, white pepper, sugar and water, bring to a boil, cover and simmer for 20 minutes.

Step 2

While the broth is simmering prepare the fish. Use a large wooden bowl, add the chopped fish, grated onion, eggs, matzo meal, salt, pepper, sugar and ice water. Use a chopper and chop the mixture for about 20 minutes until the consistency is easy to make into balls. Add the grated carrot and mix into the fish mixture at the very end. This is added so the fish remains as white as can be.

Step 3

When the fish stock is ready, use a 1/4 cup measuring cup and a large spoon and keep a bowl of ice cold water nearby to wet the cup and the spoon so the fish slides easily into the broth. Measure 1/4 cup of fish mixture and put into the spoon, wet your hand and smooth out the top of the ball, then let it slide into the pot onto the slice of onion. Do this until one layer of fish balls is done then put one slice of carrot on each fish ball. Keep making the balls until all of the fish is used up,and dressed with its round of carrot, making sure to keep the fish broth simmering well. Cover and simmer for about 2 hours.

Step 4

When the fish is done, remove the cover, allow it to rest for about 10 minutes, then place it in a glass or ceramic dish, strain the broth over top, when cool cover and refrigerate.

Step 5

This fish is best served cold, as an appetizer.


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