Gefilte Fish
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
37
Spice
48
Sweetness
68
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water (cold)1 large
Onion (peeled and sliced)3 stalks
Celery2 small
Bay Leaves1 cup
Kosher Salt2 large
Egg2 cup
Matzo Meal (ground)3 tsp
Ground Black Pepper2 tsps
Granulated Sugar2 tbsps
Vegetable OilDirections:
1
1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot
2
The skin will be added after the Gefilte fish is cooking
3
2) Bring to a boil, then turn down to a simmer
4
Mix the Gefilte fish while the stock is simmering
5
The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed
6
; Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder
7
Mix well and grind again
8
Place the fish in a mixing bowl
9
Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar
10
Mix very well
11
Add the oil and cold water and blend into a smooth paste
12
Make a small ball and cook in the stock for a couple of minutes
13
Taste and adjust the seasonings if needed
14
Have a bowl of water handy
15
Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock
16
Continue until all are made and added to the stock
17
After they have cooked 10 minutes, add the skin (it was reserved) to the stock
18
Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes
19
Remove the Gefilte fish with a slotted spoon and place in a large container
20
Strain the remaining stock over the Gefilte fish
21
Pick the carrots slices out of the remains and add to the strained stock as well
22
Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled
23
Serve with the jellied stock, carrots and beet-horseradish
24
Slice the Gefilte fish for a nice presentation