Gefilte fish - Bubby Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Stock:
1/1/2 onions coarse chopped sautéed in oil until clear
2 tsp pepper
3 tsp salt
2 carrots in rounds
5-7 sprigs parsely (whole)
2 stalks celery with greens
2 1/2 qts cold water (more if needed to just cover fish, then add more salt as well)
fish bones skins and heads
Fish:
12 lbs fish (whole, skinned, boned, fillet)6 lbs white fish, 6 lbs yellow pike
weigh net fish (fillets)
1/3 C oil
12 eggs (1 egg/lb total fish approximately, start with fewer)
1 1/2T salt
2 1;2 T sugar
3 tsp pepper(see note)
2 finely chopped onions
1/2 C matzo meal
2 carrots finely chopped
1/2 C water (if needed)
2 carrots cut into rounds
Horseradish:
12 inch piece of horseradish
1/2 cup white vinegar
canned beets with juice
1-2 T sugar
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Directions: |
Directions:Stock: sauté onions in small ant oil, add all other stock ingredients including fish bones skin and heads and bring to a boil.
Chop fish coarsely in food processor in small batches(not too fine)
Mix fish with other ingredients, adjust number of eggs, water and matzo meal according to texture and moisture of fish
Make palm sized (football shaped) fish patties and drop into boiling stock. Shake pot so fish settles. Turn down heat and simmer covered 2 hours.
Add carrot rounds for the last hour to be used as garnish.
Horseradish: Wash horseradish, peel and cut into 1-2 inch pieces. Grind in food processor and add vinegar, sugar and beets with some juice as needed to make wet. Adjust sugar and vinegar to taste. |
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Number Of
Servings: |
Number Of
Servings:40-45 pieces |
Personal
Notes: |
Personal
Notes: use 1 tsp pepper/lb of net fish
adjust water and eggs according to texture and moisture in fish, add extra matzo meal if necessary
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