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Gefilte Fish (Basic Recipe)
Yield: Serves 6

3 pounds fish (use pike and carp or pike and whitefish)
Salt, as required
2 large onions, sliced
2 eggs
1/4 cup matzo meal or breadcrumbs
1 teaspoon salt
About 1/8 teaspoon pepper
About 2 tablespoons cold water
1 stalk celery, diced
1 large carrot, sliced
Cold water to cover
Chopped parsley

Sliced: Cut fish into 2-inch slices. Carefully remove flesh and
bones without breaking skins. (If desired, bones may be left
attached to each cut of skin.) Salt the skins and bones and place
in a covered bowl in refrigerator while preparing filling. Put
the flesh and 1 onion through a food chopper, then place in a wooden
chopping bowl and chop until smooth. Add eggs, matzo meal or
breadcrumbs, 1 teaspoon salt, pepper to taste, and enough cold
water to make a light soft mixture. Blend thoroughly. Wet hands
with cold water. Form oval cakes of mixture and fit them into
skins. Place head bones and any other bones in the bottom of a
deep heavy kettle. Add remaining onion, celery, carrot, and cold
water to cover. Cover kettle and bring to a quick boil. Remove
cover. Reduce heat and cook at a very slow boil 1-1/2 to 2 hours.
The liquid should be reduced by half. Allow to cool slightly before
removing fish to a platter carefully so as to retain shape. Serve
warm or thoroughly chilled, garnished with sliced, cooked carrot
and chopped parsley. If served cold, use the jellied sauce as a
garnish. Serve with prepared horseradish.

Variations: Two slices of white bread may be substituted for matzo
meal, or breadcrumbs. Soak the bread in cold water and squeeze
out. If bread is used it may not be necessary to moisten the
chopped fish mixture with cold water. If desired, one raw carrot
may be grated and added to fish miixture. (This cannot be used for

Balls: Shape the prepared fish mixture into balls. Place the skin
and bones in the bottom of kettle before adding vegetables and fish
balls. Cook as in basic recipe.

Whole: Do not section the fish. Fillet the fish, being careful
not to break skin and to leave head and tail intact. Prepare
filling as in basic recipe. Fill the whole skins with this mixture
shaping to look natural. Use a deep, oval pot and place the fish
on a trivet over the vegetables in the pot. Cover with cold water
and bring slowly to boiling point. Cook at a slow boil for 1-1/2
to 2 hours.

Baked gefilte fish: Prepare as in basic recipe. If stuffed whole,
place in well-greased baking pan. Sprinkle witih breadcrumbs.
Dot with butter. Bake in hot overn (425 degrees) until done, about
1 hour. If desired shape into small patties, roll in fine crumbs
and bake in moderate oven (375 degrees) 12 to 15 minutes.

Fried gefilte fish: Form the prepared mixture into small patties.
Roll in fine crumbs and fry until done.


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