Gefüllte Fish

Name: Gefüllte Fish
Yield: Makes 10 large cakes
Ingredients: 2 small onions, cut into ¼-inch slices; 2 bay leaves; 1 teaspoon whole black peppercorns; 2 cups bias-cut, ½-inch-thick carrot slices; 6 cups water, more if necessary; Few sprigs parsley; Approximately 1½ pounds each pike, whitefish, and impeccably fresh carp, or a combination of whitefish and pike only (or whatever fish is available) to make about 2½ pounds cleaned fish fillets and 1½ pounds or more bones, heads, and skin (if extra bones and heads are available—be sure gills are removed—get these, too, for a richer stock); 1 teaspoon finely ground white pepper; 1 teaspoon sugar; 5 teaspoons salt; 2 cups minced onion; 2 eggs; 2 tablespoons matzo meal; Big pinch of grated nutmeg (unorthodox, but delicious); ¼ cup cold water; 1 carrot, coarsely cut up 1 rib celery

Preparation info

Makes
10
large cakes

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

The name “gefüllte fish” is a puzzler to people whose knowledge of German or Yiddish exceeds their knowledge of fishy dishes. Gefüllte does mean stuffed, but present-day gefüllte fish is more like a stuffing than a stuffed fish. The explanation is that the chopped fish mixture was formerly (and still, but rarely) wrapped in fish skins before being cooked, creating, in effect, a stuffed fish.

This traditional Jewish dish has become so popular in America that supermarkets all s

Ingredients

Fish course
Pescatarian

Ingredients

Method