Gefilte Fish from Grandma Dora
Fish:
At
the fish market have them grind:
2
lb white fish
11/2
lb carp
1/12
lb yellow pike
3
medium onions
3
eggs
1
1/4 tsp salt
½
tsp white pepper
¾
cup matzo meal
½
cup water
Broth:
5
carrots
5
sticks celery
2
medium onions cut in halves.
1
1/2 tbsp salt
1
1/2 tbsp sugar
½
tsp pepper
2
bay leaves
Heads
and bones from filleted fish.
Water
Add
all broth ingredients to a large pot.
Pour
in enough water to cover the heads and bones with ¾ inch to spare.
Boil
liquid and reduce to simmer while preparing fish.
Put
ground fish in a large bowl and add next 6 ingredients.
Chop
everything forming a smooth consistency.
Wet
hands and form fish mixture into thick oval shaped balls.
Gently
drop fish into cooking liquid.
Cook
for 1 3/4 –2 hours.
Remove
fish with a slotted spoon and place in a bowl.
Strain
liquid and discard heads, bones, bay leaf and onions and allow to cool to room
temperature.
Reserve
carrot and celery.
Place
fish, carrot and celery back into liquid and refrigerate.
Serve
cold with horseradish and cut up carrot and celery.
The
liquid will become gelatinous. Many
people enjoy serving it with the fish.
Jewish/Eastern European Recipes
Jewish/Eastern European Recipes
Jewish/Eastern European Recipes