Gefilte Fish

Title:
Gefilte Fish

Yield:
1 Servings

Categories:
Passover




Ingredients:





 1 1/2 lb Whitefish, filleted


 1 1/2 lb Yellow pike, filleted


          Fish leavings from whitefish


          -and pike purchased for the


          -recipe


     3 md Onions, divided


     3 ts Salt, divided


   1/2 ts White pepper, divided


     2 ts Sugar, divided, optional


 5 1/2 c  Water, divided


     3    Eggs, slightly beaten


 1 1/2 tb Potato starch


     1    Carrot






 Make a fish stock using the fish heads, bones and skins. Slice 2 onions


 into a deep 3 quart saucepan. Arrange the leavings on the onions. Add 1 1/2


 tsp salt, 1/4 tsp pepper, t tsp sugar and 5 cups of water. Bring to a boil.


 


 Prepare the fish patties by grinding the fish fillets together with the


 remaining onion. Transfer the grindings to a wooden chopping bowl. Ad the


 remaining 1/2 cup of water, the eggs, 1/4 tsp of pepper, 1/1/2 tsp salt,


 potato starch and 1 tsp of sugar. Chop all the ingredients very well until


 a smooth pastelike mixture is formed. (Note: I do this in the food


 processor.)


 


 Wet hands with cold water and form the mixture into 12 patties the size of


 golf balls. Drop individually into boiling stock. Add the carrot. Reduce


 the heat and simmer for 2 hours in a partially covered saucepan. Cool


 slightly. Remove the fish balls and carrot to a platter. Mash the solids in


 the stock and strain the stock over the fish. Chill in the refrigerator.


 Garnish the fish with sliced carrot and serve with fresh horseradish.


 Serves 12 as an appetizer and 4 as a main course.


 


 Posted to rec.food.recipes by yoel@brachot.jct.ac.il on Mar 7, 1994.