Gefilte Fish - pareve

Posted by : Myra Shinkman

Stock

Head and bones from 2 pounds of firm, white-fleshed freshwater
fish such as whitefish, pike or carp
10 cups water, or enough to cover
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery
Several sprigs parsley
1 tablespoon kosher salt
1/2 teaspoon white pepper

Put everthing in a large stock pot.  The water should just cover
the fish trimmings.  Bring to a boil, reduce heat and simmer for 
about 30 minutes. Strain the stock to remove all the trimmings and
vegetables.  Place the clear stock in another large pot.  Set aside. 

Gefilte Fish

2 pounds boneless, skinless firm, white-fleshed freshwater fish such as
whitefish, pike or carp
2 medium or 1 very large onion
3 eggs
1 teaspoon kosher salt
1/4 to 1/2 cup matzoh meal
1 carrot, peeled and thinly sliced

Wash the fish and remove any scales. Grind fish and onions together (you
can use a food processor, but make sure it doesn't get gluey).  Add the
eggs, salt and pepper and mix well.  Gradually blend in enough matzoh meal
to just bind the fish mixture.  It should have the consistency of raw
hamburger -- not too soft or too firm.

Add the sliced carrots to the strained stock.  Taste and adjust
seasonings, if necessary.  Bring the stock to a gentle simmer.

Wet your hands with cold water and shape the fish mixture into egg-sized
balls (they get bigger as they cook).  Gently lower the balls into the
stock (a long-handled slotted spoon works well here).  Cover and simmer
for about 1 hour.

Let the gefilte fish cool in the stock until about room temperature.  To
serve without broth, put each gefilte fish on an appetizer plate and serve
with horsradish.  To serve cold, remove the fish to a large bowl, garnish
with the cooked carrot slices and pour the fish stock to cover.  Cover and
refrigerate for several hours or overnight or until the stock has
jelled.  

Makes about a dozen pieces of gefilte fish.

Note:  This tastes NOTHING like that horrid stuff in jars.

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