Gefilte Fish Recipe
Preparation Time: 45 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 45 minutes
Description:
Bringing back the essence of tradition, this Gefilte Fish recipe is a cherished gem from an old looseleaf cookbook, shared by a dear Jewish friend, now a memory. While authenticity may vary, the taste resonates with the heartwarming flavors of tradition, making it a nostalgic delight for any occasion.
Recipe Category: Vegetable
Keywords: European, Weeknight, Stove Top, Less than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2-3 | Onions |
| 3 | Eggs |
| 3 | Matzo meal |
| 3 | Water |
| 2 | Carrots |
Nutritional Information (per serving):
- Calories: 292.6
- Fat Content: 11.6g
- Saturated Fat Content: 2.5g
- Cholesterol Content: 191.7mg
- Sodium Content: 140.4mg
- Carbohydrate Content: 11.6g
- Fiber Content: 2g
- Sugar Content: 4.6g
- Protein Content: 33.8g
Instructions:
-
Prepare the Fish Stock:
- Cover the fish scraps in a large pot with water, ensuring it’s about 4 inches above the scraps.
- Add approximately 1/3 of the onions to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 45 minutes.
- Strain out the fish scraps from the stock.
-
Prepare the Fish Mixture:
- If you have a food processor, it’s ideal. Coarsely chop the raw fish fillets and remaining onions, ensuring not to overdo it.
- Add the eggs, lightly beaten, a bit at a time, and pulse after each addition.
- Incorporate the Matzo meal and 1/2 cup of water.
- Process the mixture until it reaches a light, smooth consistency, almost fluffy. If it appears too dry, gradually add a little more water, adjusting as needed.
- Season the mixture generously with salt and pepper.
-
Shape and Cook the Fish Balls:
- Drop the carrots into the fish stock.
- Wet your hands and shape the fish mixture into oval balls resembling eggs.
- Gently lower the formed fish balls into the simmering stock, allowing them to snugly fit together in the pot.
- Cover the pot and let the fish balls simmer for 1 1/2 hours.
-
Final Steps:
- Once cooked, allow the fish balls to cool in the liquid. Then, carefully remove them along with the carrots onto a platter.
- Reduce the remaining stock to approximately 2 cups.
- Strain the stock over the fish balls, ensuring they’re well covered.
- Cover the dish and refrigerate until serving time.
-
Serving:
- About 30 minutes before serving, remove the fish balls from the refrigerator to slightly warm up.
- Serve with a portion of the fish jelly, a garnish of carrot pieces, and an ample amount of horseradish for a flavorful finish.
Indulge in the essence of tradition and savor each bite of these tender Gefilte Fish balls, perfect for commemorating cherished moments with loved ones.
