Gefilteh Fish
Gefilte fish is a dish made from ground deboned fish (usually carp), typically eaten as an appetizer. It is traditionally served on Passover or Rosh Hashanah (Jewish New Years Eve).
The dish traditionally consisted of a minced-fish stuffed inside the fish skin, however since the 19th century the skin has commonly been omitted and the seasoned fish is formed into fish balls.
When buying the fish, ask the man at the store to debone it, but keep the head and the bones, since you will need them to prepare the stock.
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Fish balls:
1 Kg (2 lbs. 3 oz.) ground carp meat
2 white onions
1 matzo soaked and drained
5 tbsps. matzo meal
1 tsp. salt
1 tsp. pepper
2 tsps. sugar
2 eggs
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Fish stock:
Carp bones and heads
2 carrots sliced
1 stick of celery
2-3 allspice corns
1 bay leaf
salt
pepper
Preparation time: 3 hrs. 15 mins + 6 hrs. in fridge
Difficulty level: Easy-Medium
Servings: 10
Ingredients
Preparation
In a large pot put fish bones and heads with 2 L of water.
Add all the stock ingredients, salt and pepper.
Bring to a boil, reduce the heat, cover with a lid and let simmer for 1 1/2 hours. Add some water if need.
Put all the ingredients for the fish balls except the eggs into food processor and process until blended. Put in a bowl and mix in the eggs. Adjust seasoning. Cover and keep in a fridge for 1 hr., then form slightly flattened balls.
Remove the fish bones and heads from the stock. Remove the carrot slices and keep them.
Bring the stock to a boil and put the balls in. Reduce to low heat, cover and cook for 1 - 1 1/2 hour.
Remove the balls and arrange them in a deep serving plate. Place a slice of carrot on top of each. Optionally boil 3 eggs till hardboiled, peel and slice. Put the slices between the fish balls together with remaining carrot slices.
Filter the stock and continue cooking until it has been reduced to half. Pour the stock in the serving plate. Let cool down, cover and put in the fridge for at least 6 hours.
Serve cold with chrain sauce (see recipe).
