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1997 Revision of Nani's Gefelte Fish Recipe

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This recipe for 1997 Revision of Nani's Gefelte Fish, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Umholtz
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fish Broth:
Fish heads and bones (no eyes)
6 carrots (cut in rounds)
6 celery stalks (chopped)
2 large onions (quartered)
4 tbsp salt
tops of celery

Fish Batter:
9 eggs
9 tbsp. matza meal
4 lbs Buffalo fish
3 lbs Lake Whitefish
3.5 lbs Lake Trout
5 lbs Gulf Red Snapper
2 lbs ground onion (can be done at store)
6 carrots (ground and drained)
6 celery stalks (ground and drained)
6 tbsp olive oil
2.5 tbsp salt
5 tbsp sugar
3/4 tsp white pepper
3/4 cup very cold water

Fish Batter:

Directions:
Directions:
Fish Broth:
Put all ingredients into cheesecloth or stock pot strainer to keep bones, etc from getting into soup. Add water to cover all ingredients. Cover and boil for 20-30 minutes in stock pot. Strain. Save carrots for decoration.

Fish Batter:
The 15 lbs of fish should be ground at store without the head and bones to yield 7 # fish. Head, bones, skin (no eyes) are used to make broth above.
Beat eggs and mix with matza meal. Add mixture to fish and beat with a hand mixer. Add rest of ingredients. Make 3 inch oblong patties. In large oblong, oven safe pot, boil about 2-3 inches of fish broth or enough to cover a first layer of fish "patties". Cook until set (avoid floating the patties). Then add more patties and enough broth to cover; cook until set. Repeat until all the patties are added. Put pot in oven at 300 F for 1 1/2 hours. Pull patties out of broth immediately and put on trays to refrigerate until Seder time.

Number Of Servings:
Number Of Servings:
approx 35-50

 

 

 

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