GEFILTE FISH
2 pounds buffalo
1 pound whitefish or yellow salmon
2 medium-sized onions
3 eggs, well beaten
2 teaspoons salt
¼ teaspoon white pepper
1 teaspoon sugar
3 tablespoons matzo meal, cracker crumbs of cracker meal
fish heads, skin, and bones
1 teaspoon salt
½ teaspoon pepper
pinch of sugar
1 carrot, peeled and sliced
(Ask for 1 whitefisth1 pike½ lb piece of trout for about 20-24 people)
Ask the fisherman to fillet the fish for you, saving the heads, skin and bones. Put fish and 1 onion through the food grinder, using the fine blade. The n\fish should be very finely ground If necessary, put it through the grinder twice. Place fish in a wooden chopping bowl. Stir in eggs, 2 teaspoons salt ¼ teaspoon sugar. Chop with a hand chopper while gradually adding water to make a soft mixture (about 1/3 cup). Stir in matzo meal or cracker crumbs. Mix thoroughly.
Place fish heads, skin, and bones in a large kettle. Add 2 quarts cold water, 1 teaspoon salt. 1/2 teaspoon pepper, and a pinch of sugar. Bring to a boil and boil for 30 minutes. While the fish heads are cooking, wet hands and form into balls the size of small apples. Remove the kettle from the flame and take the fish heads, skin, and bones from the water. Carefully place the fish balls in the same water. Add 1 whole onion and the sliced carrot. There should b yenoug liquid to cover the fish; if necessary, add more water, Cover the kettle and bring to a rapid boil. Uncover and reduce heat. Simmer for about 2 1/2 hours Until the stock has been reduced to less than half the original amount. Carefully remove the fish to a serving platter. -Strain the fish stock and pour as much if the strained stock over the fish as the platter will hold. Arrange carrots around fish as a garnish. Cool and rerigerate until the stock jells.
Note: Gefilte fish is usually served with horseradish as a
first course, before the chicken soup. This recipe should serve
8 people but who can tell? Some people want to make a. whole
meal of it before they start on the soup and the chicken.
From LOVE AND KNISHES COOKBOOK
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