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| Gefilte Fish
(Parve/Passover) 1-1/2 lbs pike, carp and white fish filets, cut In 2 inch pieces 1/4 cup matzo meal 2 large eggs, separated 1 medium onion, finely chopped 1 tsp. salt 1/4 tsp. white pepper fish stock for cooking fish balls In food processor, chop fish a few pieces at a time until all is fine and smooth. Add matzo meal, egg yolks, onion, salt and pepper using "Pulse" speed of processor. In separate bowl, whip egg whites until stiff peaks form. Gently fold into fish mixture. Using wet hand form balls, gently placing them into boiling stock. Cover. Return to boil. Remove cover, reduce heat and simmer for 1 hour, in fish stock (see below). FISH STOCK 2 lbs fish head, bones, skin of white fish 1 large carrot, cut in 1 inch pieces 1 large onion, quartered 3 large sprigs parsley 2 stalks celery 1 Tbsp. salt <br>1/4 tsp. white pepper 2 quarts coldwater In large soup pot combine all ingredients. Bring to a boil. Reduce heat and simmer while preparing fish balls. Serves: 8 Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |