Gefilte Fish Recipe

1      Reviews by:    Beverly Hite   Gefilte Fish Recipe creates fish stock then using a food processor creates a paste using fish, carrot, onions, matzoh meal and eggs which is then cooked in fish stock before serving with horseradish. Food Category:    Seafood Cuisine Origin:    Jewish    Servings:16 Calories per Serving:98 Print Preview Rate This Recipe Prep Time:   34 Minutes Cook Time:   2 Hours 20 Minutes Total Time:   2 Hours 54 Minutes

INGREDIENTS

• 3 pounds fresh fish (whitefish, carp, and/or pike)
• 2 quarts water
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 8 carrots, pared
• 4 medium onions, peeled and cut to fit feed tube
• 2 eggs
• 6 tablespoons ice water
• 4 tablespoons matzoh meal
• 2 teaspoons salt
• 1/2 teaspoon pepper

DIRECTIONS

• Have fish filleted, reserving head, bones, and skin. In a large pot, place water, 2 teaspoons salt, 1/2 teaspoon pepper, 7 carrots, head, bones, and skin of fish. Using slicing disc of food processor, slice 3 1/2 onions (cut remaining 1/2 onion in half and reserve). Add sliced onion to the pot, bring to a boil, lower heat, and simmer while fish is being prepared.
• Cut fish into 2-inch pieces. Using steel blade, process fish in 1-pound batches to paste like consistency. Remove to a large bowl and repeat 2 more times with remaining fish. After all fish has been processed, thoroughly mix together by hand to blend fish together. Using steel blade, process remaining carrot and 1/2 onion together until finely chopped. Remove half of this mixture from the bowl.
• Add half of fish mixture to the bowl. To this add 1 egg, 3 tablespoons ice water, 2 tablespoons matzoh meal, 1 teaspoon salt, and 1/4 teaspoon pepper. Process, using quick on/ off motions, until thoroughly blended. Remove mixture from bowl and repeat procedure, using remaining ingredients. Remove head bones, and skin of fish from stock.
• With wet hands, shape fish into shapes the size of a small baking potato and place in fish stock. Simmer slowly 2 hours. Remove fish balls with a slotted spoon and place on a lettuce-lined platter. Cool and chill. Cool fish stock and save for later use for storing leftover fish. Garnish with pieces of cooked carrots left over from stock and serve with freshly made horseradish.

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