Gefilte Fish with Carrot Sauce

Posted by : Philip & Karen Selwyn

The following recipe for gefilte fish appeared in an article about Rosh
Hashanah foods.  However, the recipe is kosher for Passover, so I'm
posting it now.

Karen Selwyn

*   *   *   *   *   *

"If it's innovations I'm seeking - new ways of preparing the standards -
I've learned to count on certain of my readers, East Coast transplants
who've taken stock of the culinary currents and the regional foods of
California and applied them in the traditional cooking with which they
grew up. I think the following gefilte fish recipe by Tina Dinitz, who
grew up in New Jersey and lives in Palo Alto, best captures that kind of
              Zillah Bahar


2 pounds fish bones 
7 bay leaves 
3 inches ginger root, sliced lengthwise into quarters 
15 black peppercorns 
14 carrots, cut in half 
3 whole onions, peeled 
6 celery stalks, each one cut into thirds
1/4 bunch parsley tied together with a string 

Place fish bones, heads and skins in enough cheesecloth to contain them.
Gather the ends of the cheesecloth and tie it up to contain fish parts
during boiling. Place cheesecloth sack in a large stock pot and add
enough water to cover. 

Bring to a boil, skim off scum, then simmer for 1 hour. Remove
cheesecloth, cool and dispose of fish remains. Tie bay leaves, ginger
and peppercorns in a cloth garni bag (or use cheesecloth). 

Add vegetables and bagged seasonings to fish stock and simmer another
hour. Strain stock and reserve. Reserve carrots and discard remaining
stock ingredients. 


Yield: 10 servings 

3 pounds salmon fillets 
1 pound halibut fillets 
2 carrots 
1 onion 
2 eggs 
3 egg whites 
1-1/4 tablespoon salt 
1 teaspoon pepper 
1 cup matzo meal 
Fish stock 

Chop fish fillets in food processor. Don't grind them into a paste - the
fish should still have texture. 

Using a shredding blade in the food processor, shred carrots and onion.
Add to the fish. Add eggs, egg whites, salt and pepper.

Mix thoroughly with hands, squeezing through fingers. Start by adding a
scant cup of matzo meal, again incorporating into the batter with your
hands. The mixture should be soft, yet hold its shape. Add a bit more
matzo meal, if necessary. 

Taste mixture, if desired. If you can't taste the salt and pepper, add
more. Mix again by hand and taste. 

Form 20 balls 2 inches in diameter.

Pour fish stock into stockpot to a depth of 3 inches. Heat to a gentle
simmer. Place balls in simmering fish stock, cooking only as many as
will easily fit on the surface of the stock. 

At first, they will sink. They will rise to the surface as they cook.
Simmer for 15 to 20 minutes, until cooked all the way through (cut one
open to test).  Immediately remove to a plate. Allow to cool slightly.
Store, covered, in the refrigerator. 

To serve, top gefilte fish with carrot sauce (recipe follows) and offer
red horseradish. 

To freeze for up to 1 month, wrap in wax paper, then aluminum foil. Thaw
in refrigerator before serving. 


Cooked carrots from fish stock 
Small amount of stock, if needed 

Puree carrots in the food processor.  Carrots should have the
consistency of thick tomato sauce. Add small amount of stock, if needed. 

Chill until ready to serve. 

Source: "Pacific Rim Kosher: Rosh Hashanah Dishes Take 
         Stock of Culinary Currents"
         Zillah Bahar
         SAN FRANCISCO EXAMINER (on-line edition), 9/11/96

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