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Gefilte Fish Recipe

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This recipe for Gefilte Fish is from Hilary Carr's Recipes from family and friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  




Use 3 lots of skinned mixed fish such as 1 haddock,1 cod, 1 whiting or sea bream.
Save the bones and skins.
2 onions
2 carrots
2 eggs
4 tbsp. Matzo Meal
Seasoning
3 large tbsp. sugar (optional) or more pepper
Directions:
Directions:




Wash and sprinkle the fish with salt then rinse off. Skin and bone the fish and set aside the skin,bones and 1 onion for the stock.

To make the stock, put skin, bones, carrots (cut in thick slices) and whole onion into 2 pints of water with salt and pepper and simmer whilst preparing fish.

Mince fish and onion, add matzo meal, salt, pepper and sugar and mix well with beaten eggs. With wet hands form small balls. Strain the stock and discard bones and skin. Return stock to pan with carrots and onion, add fish balls, and bring to boil then simmer for 1½ hrs.

Best eaten cold with chrane. Serve with a slice of carrot on top and liquor from the stock.

You can also fry the mixture instead of boiling to make fish balls.
Personal Notes:
Personal Notes:
Grandma used to put lots of sugar in them to make them sweet, and Bubba Kreeger made them peppery. Dad only liked the sweet ones.

 

 

 

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