When I was growing up, I didn’t like gefilte fish. I didn’t like its robust assertiveness and I certainly didn’t like the gelatinous juices spooned over it. As a result, I spent eighteen years not eating some of the most glorious gefilte fish ever to grace a holiday table. Our family’s gefilte fish maker was my aunt Annette Farber (the same Annette who had such a way with matzo balls and strudel—) and her fish had the bold flavors of a Beethoven symphony. She achieved this effect by grinding her fish in an old hand-cranked meat grinder, using seasonings no more complex than onion, carrot, salt, and pepper. (The secret lay in using four different types of fish.) The fish should be chopped, not pureed, and while I’m not going to ask you to trade in your food processor for a hand-cranked meat grinder, I will ask you to follow the instructions below carefully, so you don’t overgrind your fish.
223.9 CALORIES PER SERVING; 23.1 G PROTEIN; 8.7 G FAT; 1.4 G SATURATED FAT; 12.8 G CARBOHYDRATE; 387.3 MG SODIUM; 96.9 MG CHOLESTEROL
© 2000 Steven Raichlen. All rights reserved.