Jean_favicon.jpg Gefilte Fish



Serves ??

Big balls for halavi meals and Passover, tiny ones for cocktail parties, every time Benny and Ora come to eat ..... these are the best you've ever tasted!



Ingredients:

  • Fresh Carp (approx. 1.2 kg. = 500 gr. clean ground fish. Ask the "fish cleaner" to take out as many bones as possible. Don't forget to take everything - head, bones, skin etc.)
  • 100-150 gr. some other fish (sole, locus etc.) - optional
  • 2 medium onions
  • 2 eggs
  • salt and pepper - make sure you put enough
  • sugar - a little
  • approx. 3 tbs. matzo meal

Broth

  • fish skin, head, bones
  • 2 sliced onions
  • 2-3 sliced carrots
  • salt, pepper, sugar
  • water

Preparation:

  • Remove residue skin and bones from the fish.
  • Grind fish with the onions.
  • Add 2 eggs, salt, pepper, sugar and matzo meal.
  • Refrigerate while making the broth.

Broth

  • Wash fish skin, head, bones.
  • Put into pot and cover with water.
  • Add 1 sliced onion, 2 sliced carrots, salt, pepper and sugar.
  • Bring to a boil.
  • Taste and adjust seasoning.
  • Cook 15-20 minutes.
  • Seive and pour into a large flat pot.
  • Add the slices of carrot (you may add another raw sliced carrot)
  • Add 1 sliced onion
  • Bring to a boil

Forming the Gefilte Fish

  • Remove fish mixture from fridge.
  • Wet hands.
  • Form balls and place them in the boiling broth.
  • Cover, bring to a boil, lower heat and cook for 1 hour and 15 min.
  • Remove to a serving plate, decorate with the sliced carrots and refrigerate.
  • Refrigerate the broth seperately.
  • Serve with the jelled broth and horseradish on the side.

Note: When forming the Gefilte fish, you can fill slices of carp with the fish mixture and then place in the broth.

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