Gefilte Fish, Traditional Method - pareve

Posted by : Lita Lotzkar

On Monday morning, January 26, 1999, I received this from the robomoderation 
program. It needed some cleaning up before posting and I returned it to Lita.  
I never heard back from her ... I am now posting it, as she would have

We would like to extend our sincere condolences to Lita's family and
friends during this time.  She was one of the founding posters of this
group, and was always willing to extend her time and energy in helping
those looking for recipes in finding them.  We will miss her.  It may
not be appropriate to admit this, but I'm tearing at reading her
trademark: "Hi All -" for the last time.

Brian Mailman
On behalf of the moderation team and the posters of rfcj

Hi All - I love Gefilte Fish - I've never made it (yet) but must find a
fishmonger and have him grind the fish for me first.  This way is
somewhat new to me - I've only seen it made with the fish heads and
bones etc. not the skins too, and then allowed to cool, placed in
roasting pan - paprika'd and baked for a while (this is how my Mother
did it.) Here on the West Coast, we use Salmon, Whitefish and Pike.


GEFILTE FISH - Traditional Method)

Serves 8 or more

     3-4 Ibs yellow or blue pike, whitefish mullet, and snapper or
     bream (Use at least two, preferably three, kinds of fish.)
     2 eggs
     2 or 3 medium-size onions
     1/2 cup matzo meal
     Tops from I bunch of celery, chopped
     2 or 3 medium-size carrots, peeled and sliced
     Salt and pepper to taste

Clean, skin, and bone the fish, preserving bones and keeping the skin as
whole as possible. Cut the fish into small pieces and grind or chop it
withthe onion. Put aside two or three onion slices separated into rings.
Add the eggs matzo meal, salt, and pepper, and mix well. Rinse fish
skins and cut into wide strips. Oil hands slightly with vegetable oil,
roll mixture into oval balls and wrap each one in a piece of fish skin.
Put celery tops, onion rings, carrots, and fish bones into water, bring
to boil, and lower fish balls gently into water with slotted ladle.
Reduce heat and simmer for about an hour, making sure that water level
is always above the fish balls. Serve at room temperature or cold, with
beet horseradish.

Copyright (c) 1992 by Israela Banin. All Rights Reserved.

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