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Gefilte Fish
To make 36 to 40 patties or balls:

3 lb. (1.5 kg) hake fillet, skinned
3 lb. (1.5 kg) haddock fillet, skinned
3 lb. (1.5 kg) haddock fillet, skinned
3 lb. (1.5 kg) cod fillet, skinned

3 medium onions, peeled
6 eggs
6 teaspoons salt
1/2 teaspoons white pepper
6 teaspoons sugar or granular sweetener
3 tablespoons oil
6 oz (175 g/1-1/2 cups) medium matzah meal

To make 12 to 14 patties or balls:

1 lb. (450 g) hake fillet, skinned
1 lb. (450 g) haddock fillet, skinned
1 lb (450 g) haddock fillet, skinned
1 lb. (450 g) cod fillet, skinned
1 medium onion, peeled
2 eggs
2 teaspoons salt
Pinch of white pepper
2 teaspoons sugar or granular sweetner
1 tablespoon oil
2 oz. (50 g/1/2 cup) medium matzah meal

Wash and salt the fish and leave to drain. Cut the onion in 1-inch
(2.5 cm) chunks and put into the food processor, together with the
eggs, seasoning and oil, then process until reduced to a smooth
puree. (If you wish to make the larger quantity using a processor
of standard - 1-1/2 pints (850 ml/3-3/4 cups - liquid capacity,
you will need to do this in 2 batches, using 3 eggs and 1-1/2 onions
each time - all the seasonings can go into 1 batch to avoid
complicated arithmetic!) Pour this puree into a large bowl and
stir in the matzah meal, then leave to swell.

Cut the fish into 1-inch (2.5 cm) chunks and put in the processor,
half-filling the bowl each time. Process for 5 seconds, until the
fish is finely chopped, then add to the egg and onion puree and
blend in using a large fork. Repeat until all the fish has been
processed, then mix thoroughly - if preparing a large quantity,
this is most easily done with the widespread fingers of one hand.
The mixture should be firm enough to shape into a soft patty or
ball. If it feels too 'cloggy', rinse out the processor bowl with
1 or 2 tablespoons of water and stir that in. If it feels very
soft, stir in 1 or 2 tablespoons of meal. Leave for half an hour,
or overnight (under refrigeration) if preferred.

To shape, dip the hands into cold water and form the mixture into
patties about 2-1/2 inches (7 cm) long, 1- 1/2 inches (4 cm) wide
and 3/4 inch (2 cm) thick, or into balls the size of a small apple.

Traditional Platter of Gefilte Fish
Makes 12 to 14 balls. Serves 8 to 10.

2 lb. quantity Gefilte Fish mix (see above)
1 cleaned hake or haddock head, skin and bones from the fish
2 level teaspoons salt
water to cover the bones
1 medium onion, thinly sliced
2 medium carrots, sliced 1/4 inch (0.5 cm) thick
2 level teaspoons sugar

The dish looks more attractive if the fish is shaped into balls
rather than patties. To get the maximum flavour, first simmer the
head, skin and bones of the fish with the salt and cold water to
cover, for 30 minutes, then remove the skin and bones (leave in
the head as this helps the stock to jell). Add the onion, carrots,
sugar and balls of fish. Bring to the boil, then turn the heat
low, cover the pan and simmer for 1-1/2 hours. Uncover and simmer
for a further 30 minutes to concentrate the stock. Lift out the
balls and arrange them on a platter, topping each fish ball with
a slice of carrot. Pour the stock through a strainer over the
fish, then chill overnight before serving.


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