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Monday, September 26, 2011

Gefilte Fish from Scratch - Dana Kaplowitz Vincent

You want ethnic, this is ethnic!

Gefilte Fish
  • 4 lbs of fish fillets (whitefish, pike or other water fish, use two varieties if possible)
  • Head and skin of fish
  • 5 onions
  • 4 tsps of salt
  • 1 ½ tsp of white pepper
  • 1tsp sugar
  • 2 eggs beaten
  • 5 ½ cups of water
  • 3 tbsp of cracker or matzo meal
  • 2 carrots peeled and sliced

Ok, grind the fish and 1 onion in a food chopper

Place in a wooden bowl
Add, 2 tsp of the salt, ¾ tsp of pepper, the sugar, eggs, ½ cup of the water and the cracker meal.  Chop until fine in texture and well blended.
Place the fish head and skin in a deep saucepan.  Slice the remaining onions and place over them.  Add the carrots, remaining water and remaining salt and pepper.  Bring to an active boil.  Shape the chopped fish into 2-inch balls between wet hands.  Carefully drop them into the saucepan.  Cover and cook over low heat for 1 ½ hrs.  Shake the saucepan frequently.  Correct seasoning.
Remove the fish balls carefully.  Strain the stock into a separate bowl and chill until jellied.  Serve the cold fish and the jelly with fresh horseradish.  Or go and buy gefilte fish by manischewitz  in the store!

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