Gefilte Fish
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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!
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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.)
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100-150 gr. some other fish (sole, locus etc.) - optional
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2 medium onions
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2 eggs
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salt and pepper - make sure you put enough
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sugar - a little
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approx. 3 tbs. matzo meal
Broth
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fish skin, head, bones
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2 sliced onions
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2-3 sliced carrots
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salt, pepper, sugar
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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
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Remove fish mixture from fridge.
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Wet hands.
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Form balls and place them in the boiling broth.
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Cover, bring to a boil, lower heat and cook for 1 hour and 15 min.
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Remove to a serving plate, decorate with the sliced carrots and refrigerate.
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Refrigerate the broth seperately.
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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.