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!