|
Written by Chef Kosher
|
|
A Gefilte Fish recipe, not for passover (consists challah).
Ingredients
Stock
- Bones, heads, and skin from the fish
- 3 quarts water
- 4 large carrots, peeled and slices about 1/2"
- 1 cup celery, sliced to 1/2"
- 1/2 cup parsnips, sliced 1/2"
- 2 onions, sliced
- 1 tablespoon salt
Fish
- 2 pounds yellow pike
- 2 pounds white fish
- 1 large onion
- 4 slices challah
- white pepper
- salt
- 4 eggs
- 1 tablespoon sugar or substitute
Directions
1. In an enamel pot bring all stock ingredients to a boil and simmer. You can place the bones, skin, and heads in cheesecloth and tie.
2. Have your fish store grind the fillets or grind them yourself. If you grind the fish yourself, add the challah and onion-alternating with the fish. I then place the ground fish in a food processor and process for about two minute to "fluff" the fish. Do not puree! Add water if the fish is too "stiff."
3. In the bowl of an electric mixer place fish mixture, eggs, salt, white pepper, and sugar. The fish should taste peppery.
4. Beat at medium speed for 5 minutes. With wet hands, place about 1/2 to 1 cup of the fish mixture in your hands and shape into an oval.
5. Drop each oval into the simmering stock. Cover and simmer in the pot for 1 hour; then move the cover slightly to the side and simmer for another two hours.
6. Place the fish balls in a bowl; cover with stock and carrots. Some people eat the head and bones.
7. Chill several hours. To serve, place a fish ball over lettuce with a piece of carrot on the top.
Serves 16-20
View conversion calculator
|
