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LOCATION: Recipes >> Fish >> Gefilte Fish 01

Print this Recipe    Gefilte Fish 01

Fish

1 whole buffalo (or other fatty fish)
1 whole salmon
1 whole walleye pike

Have the fish market fillet them and give you the bones and skin for
broth. At this time of year the fish market will probably grind the
fish for you too, which is an enormous time saver.


Broth

4 onions cut in half
4-6 stalks of celery (including leafy parts)
2 whole carrots
Fish bones and skin

Put above ingredients in the largest pot you own and cover it with
water. Bring to a boil and simmer for 2-3 hours. This should make
a fairly rich stock.


Fish Balls

2 large onions, ground through a meat grinder
fish fillets ground through a meat grinder separately from the onions.
Sometimes the fish market will do this for you. Food processors
do not work well for this.
1 tsp sugar (optional)
1 tsp white pepper
1 tsp salt
approximately 1/4 cup matzo meal
4 egg whites
2 egg yolks
1/2 cup extremely cold water

In a wooden bowl, using a round bladed chopper chop ground fish
and ground onions. Use a turning motion, working as much air in
a possible. (This is where the visual aids come in handy.) Chop
for about 10 minutes. Add matzo meal and spices and keep chopping
using the same motions (about 5 more minutes). Beat egg whites
until frothy (not stiff) and pour over the fish mixture. Beat egg
yolks well, add the very cold water and pour over fish mixture.
DO NOT MIX. Chop the mixture, adding more air, until eggs are well
worked in.

Strain fish broth and bring back to a gentle simmer. Make balls
of the fish mixture (handle as little as possible) and drop gentley
in broth. Peel and slice carrots into 1/4 inch rounds and add to
broth. Partially cover and simmer for about 2 hours. Turn the
balls occasionally if there are too many for them to turn on their
own.

When cooked, remove fish balls and place in a single layer in
storage containers. Remove carrot slices from broth and put one
carrot on each fish ball. Refrigerate.

Bring fish broth to a boil and boil lightly for about 3 hours, or
until reduced to 1/3 - 1/2 of its original volume. Pour reduces
broth over fish balls and refrigerate until cold and broth has
jelled. Serve cold with horse raddish.

Serves about 20 people with leftovers.

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