Name: Gefilte Fish for Passover
Yield: About 45 small Pieces
Ingredients: ¼ cup water; Sugar or salt; 3 pounds each whitefish and pike fillets; ½ pound fresh horseradish; Salt and freshly ground pepper; ½ cup ice water; 4 large carrots, peeled and thinly sliced on the diagonal (about 45 oval slices); 6 medium onions, peeled and puréed in the food processor; 3½ tablespoons very finely ground almonds; 6 eggs; ¼ cup white vinegar; ¼ cup matzo meal; ½ teaspoons white pepper; 2 tablespoons (kosher) salt; 1½ tablespoons sugar; 2 carrots, peeled and chopped; ⅛ cup whole peppercorns; 1 cinnamon stick; 1 piece of celery root, peeled and chopped (about 1 cup); Pinch of sugar; Bones, heads, and skins from 12 pounds whole pike and whitefish; 4 onions, peeled and chopped; 3½ quarts water

Preparation info

About
45
small Pieces

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

A few years ago at Passover, a friend of mine gave me a video entitled “Gefilte Fish: An Endangered Species/’ It was divided into three segments. In the first part an elderly Jewish woman talked about chopping the fish by hand, and she showed us her worn wooden bowl and chopper. (I still have one of those sets.) The second scene took place in a modern kitchen, where her daughter demonstrated the technique of making gefilte fish in the food processor. In the final scene we met the woman’s gr