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Gefilte Fish Recipe

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This recipe for Gefilte 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.

Addie Ross
Added: Thursday, November 6, 2008


10 lb whitefish
2# buffalo
2# pike
2# carp
(amounts of fish may vary but use at least half or more of whitefish)
10 eggs
5 sautéed onions and carrots
salt, pepper, and a pinch of sugar
water if needed

Have your fish man grind fish.

Make fish stock the day before. Get lots of bones from the fish man and boil with lots of onions, celery and carrots. Knorr's makes a fish bouillon that can be added to the stock.

Grind fish once again with sautéed carrots and onions (in cuisinart but be careful not to grind too loosely). Place mixture in a large mixing bowl. Beat in the eggs and season to taste. If the mixture is too loose, add a little matzo meal. Add a little sugar to bring out the taste of the fish.

With the fish stock at a rolling boil and a bowl of water nearby, wet your hands. Take a small handful of fish and mold into a ball. Drop gently into the boiling water. Shake the pot from time to time to insure that the fish have enough room.

Boil over a rapid fire for 1/2 hr then reduce to a low boil. Continue to cook for 1 1/2 to 2 hours longer.

Personal Notes:
Personal Notes:
If fish is not smooth, add a little bit of water and process longer. We used small 7 cup cuisinart. We added 1/2 cup carrots and onions and 1 egg.
Cut down on oil to saute onions and carrots. Need much less carrots and onions. Before used 10 lg onions and 16 med carrots.
If fish did not hold together very well, may need to add a bit of matzo meal and make sure to use the right amount of eggs.
Need more and bigger pots.
After making stock, must strain out all fish parts or they end up on the balls.
When ordering fish, order 1 day ahead and make stock 1 d earlier.
Use food processor and process carrots and onions with salt and pepper first before adding 1/2 cup to fish.




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