Grandma Evelyn's Gefilte Fish Recipe Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Bottom of Pot:
5 onions, sliced
2 lbs. carrots, sliced or 2 lbs. of baby carrots
Tap water to fill 2 inches in pot
For Gefilte Fish Balls:
Gefilte fish, ground (See "Notes" for amount of each type of the 3 fish dependent upon the # of gefilte fish balls to be made.)
Fish Heads and bone pieces (which have fish meat on them)
3 onions, cut up and then ground by food processor
3 large carrots, cut in chunks and then ground by food processor
1 dozen eggs (10 for 18-22 lbs, 12 for 24+ lbs.)
1/4 c. matzo meal
1/4 c. kosher salt
1 t. black pepper
Roe
Separately, have a juice glass cup of each of the following:
Matzo Meal
Water
Kosher salt
Small bowl with water to wet hands when making gefilte fish balls
Very Large Enamel Pot for cooking gefilte fish
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Directions: |
Directions:Place in to pot 2 inches of water and 3 T. sugar and stir. Add the sliced onion and 2 lbs. baby carrot to the bottom of the pot. Start cooking under a low flame/low heat.
Rinse roe under tap of sink faucet with cold water and set aside. Rinse fish heads and pieces under tap of sink faucet with cold water. Add the fish heads and bone pieces to the pot. Place roe in pot to also be cooked. This will make the fish stock.
Raise heat to medium.
Place ground fish in wooden bowl.
Begin chopping for one minute with the chopper tool.
Add eggs one at a time, chopping and mixing after adding each egg
Add 1/2 of the chopped onion and 1/2 of the chopped carrots
Add 1/4 cup matzo meal
Add 1/4 cup kosher salt and 1 t. black pepper
Then chop to mix all ingredients, adding 1/4 cup water and continue chopping (You will be chopping for approx. 20 to 30 minutes).
You will then add additional onion, carrot, salt and pepper to taste (NOTE: Some of the flavor of salt and pepper will be lessened in the cooking.)
Add more matzo meal if the fish is too loose or more water if the fish is too stiff. The blade of the chopper should be mostly clean after inserting the chopping blade into the fish and pulling the chopping blade out and the fish should be fluffy looking. Try to make a few gefilte fish balls to ensure they hold together.
When ready to add the fish to the pot, turn the heat to high. Dampen hands with water. Then begin to make gefilte fish balls which should be oval, palm size or slightly smaller and slightly flattened and place each fish ball in the pot in a circular pattern so that the fish balls lay in the pot around the sides and then continue the pattern with the next smaller circle of fish balls, and then the next smaller circle of fish balls. Carefully ensure that the balls are not directly laid on top of each other.
When balls are in the pot place cover on pot and when the fish stock is boiling, turn down the heat to simmer and cook the gefilte fish balls for 2 hours.
Then remove pot from heat and let cool for 30 minutes before carefully removing fish balls from pot and placing on a cookie sheet lined with wax paper or parchment paper and let cool for another 20-30 minutes. Then place in a large airtight container. Placing a sheet of wax paper or parchment paper between the layers of gefilte fish to separate the gefilte fish.
Remove cooked carrots and roe and place in an airtight container. Refrigerate and serve with gefilte fish. |
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Number Of
Servings: |
Number Of
Servings:See Calculations Chart |
Preparation
Time: |
Preparation
Time:Approx. 60 minutes; Cooking Time: 2 hours; Cooling Time - Varies |
Personal
Notes: |
Personal
Notes: NOTE: Your ground fish needs to be ordered in advance, usually 4 weeks. Ask the fish market to include roe, fish heads and bones, although roe is usually available only in the Spring time. Also make sure you ask that they grind each of the fishes.
Please also note that when making the gefilte fish, the carrots and onion amounts, number of eggs, matzo meal, kosher salt and pepper amounts for this recipe will need to be adjusted dependent upon the amount of lbs. of fish being made
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