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LOCATION: Recipes >> Fish >> Gefilte Fish 06

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Gefilte Fish
(Makes about 30 patties)

3 Lbs. ground fish (Carp or white fish).
3 large size onions thinly sliced and then fried
1 medium onion coarsely cut
3-4 garlic cloves
5 tbls matzo meal or 4 slices dry bread or bread crumbs
4 eggs
2 tsp salt

1 1/2 to 2 tsp black pepper
2 tsp. sugar

3-4 heads of 3-4 fish
3-4 carrots sliced crosswise (1/8 inch) save after cooking for garnish
1 large celery root (sliced into small pieces)
2 large onions (coarsely sliced)
3-4 bay leaves
4 crushed allspice
1 1/2 tbls salt
1 tsp black pepper
2-3 tsp sugar

Put all the fish stock ingredients into a large pot and add water
to cover. Bring to a boil and then slowly simmer. Add salt, pepper,
and sugar according to taste. Cook for 1 1/2 hours then allow to
cool. Strain the ingredients and return only the liquid to the pot.
Keep the carrots for decorating the fish patties later and discard
all the rest.

In a food processor blend the eggs, fried onions, garlic, the raw
onion, salt, pepper and sugar together until well blended. Add all
this mixture to the ground fish in a large bowl and mix well. Add
the matzo meal as necessary to reach the right consistency and
taste for salt and pepper. It is also possible to make 1 trial
patty and put in the simmering liquid for about 15 minutes and then
taste. After the mixture is ready, refrigerate for about an hour.
Prepare the patties using moist hands and put in the simmering
liquid (after it has been strained), then cook over a gentle heat
for 1%BD hours. Remove the patties from the liquid after they are
slightly cooled, then arrange on a plate. Serve each patty decorated
with a piece of carrot. Strain the liquid and refrigerate separately.
It might be necessary to thicken the liquid slightly, after the
patties have been removed, by boiling over a high heat for 10-15
minutes. Please note that the amount of sugar, black pepper and
salt used can vary according to individual taste.


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