Name: Gefilte Fish
Yield: Yield: 12 to 14 servings.
Ingredients: head, skin and bones from fish (optional); 2 lb (1 kg) fish fillets (or ground fish); 1 tsp sugar (or to taste); ½ tsp freshly ground black pepper; 1½ tsp salt; ¼ cup cold water; 3 to 4 Tbsp matzo meal (or substitute potato starch or finely ground almonds for gluten-free); 4 eggs (or 2 eggs plus 4 egg whites); 2 medium onions; 1 tsp sugar; 2 medium onions, cut in chunks; 2 medium carrots; 1 tsp salt; 2 medium carrots, cut in chunks; 4 cups cold water (approximately)

Preparation info

Yield:
12 to 14
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Use whatever fish is available locally. I use whitefish and doré (pickerel), and have even used fresh salmon. Serve this hot or cold with Horseradish or Simply Salsa.

Ingredients

Fish Stock

head, skin and bones from fish (optional)
4 cups cold water (approximately)

Method

For fish stock: Place head, skin and bones from fish (if using) in large wide pot or fish poacher. Add enough water to barely cover fish trimmings.

Slicer: Slice onions and carrots, using firm pressure. Add with salt and sugar to pot. Cover and simmer for half an hour. (If you are not using fish trimmings, just bring water, vegetables and seasonings to a boil before adding gefilt