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Gefilte Fish

STOCK, FOR GEFILTE FISH:

2

or 2 1/2 pounds head, bones, and skins from carp, pike, and whitefish

1

gallon water

1

large

onion, peeled and sliced

2

medium

carrots, peeled and sliced into rounds

3

stalks celery

6

or 8 sprigs fresh thyme

2

small

bay leaves

1

heaping teaspoon whole black peppercorns

1/4

cup

Kosher salt

GEFILTE, FISH MIXTURE:

2

pounds fillets, (pin bones left in) from carp, whitefish and pike (about 1/3 of

each)

2

large

eggs

3

ounces onions, very finely chopped

2

ounces carrots, peeled and grated very finely

2/3

cup

ground matzo meal

1

tablespoon

and 2 teaspoons kosher salt

3/4

teaspoon

ground black pepper

2

teaspoons

granulated sugar

2

tablespoons

vegetable oil

1/2

cup

cold water

1

Combine all ingredients, except the fish skin in a large (8 to 10 quart)

2

braising pot.

3

The skin will be added after the Gefilte fish is cooking.

4

Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the

5

stock is simmering. The dumplings will be cooked in the stock after it has

6

simmered 20 to 30 minutes and the stock will not be strained until after the

7

Gefilte fish is removed.

8

Grind the fish fillets (which will have the fine pin bones in the meat) through

9

the small plate of a meat grinder. Mix well and grind again.

10

Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal,

11

salt, pepper and sugar. Mix very well.

12

Add the oil and cold water and blend into a smooth paste. Make a small ball and

13

cook in the stock for a couple of minutes. Taste and adjust the seasonings if

14

needed.

15

Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the

16

mixture into oval balls and drop into the stock. Continue until all are made and

17

added to the stock. After they have cooked 10 minutes, add the skin (it was

18

reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and

19

basting the dumplings every 15 or 20 minutes.

20

Remove the Gefilte fish with a slotted spoon and place in a large container.

21

Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of

22

the remains and add to the strained stock as well. Allow the Gefilte fish and

23

carrots to cool in the stock, which should gel when completely chilled. Serve

24

with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for

25

a nice presentation.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (43.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

777.41

Calories From Fat (45%)

346.96

% Daily Value

Total Fat 39.14g

60%

Saturated Fat 5.65g

28%

Cholesterol 372mg

124%

Sodium 10444.34mg

435%

Potassium 2190.98mg

63%

Total Carbohydrates 90.93g

30%

Fiber 20.07g

80%

Sugar 46.63g

 

Protein 22.17g

44%