Gefilte Fish w/Gelatin - pareve

Posted by : Lita Lotzkar

2 lbs. whitefish
2 lbs. yellow pike
1 lb. carp
3 medium onions, peeled and sliced
 salt to taste
2 Tbsp. sugar
2 Tbsp. matzo meal
3 eggs, lightly beaten
3 or 4 carrots, scraped and cut into rounds
Freshly ground pepper (white or black)
3 packages unflavored gelatin

Have your fish seller fillet the fish, reserving the bones and heads, and
adding an extra head if possible to improve the broth.

Coarsely grind the fish with 2 of the onions in a meat grinder or food
processor. Transfer the mixture to a wooden bowl and continue chopping with
a mezzaluna (a half-moon-shaped chopper) as you add 2 Tbsp. salt, 1 Tbsp.
sugar, the matzo meal, the eggs and enough water (about ? cup) to make a
smooth, light paste. (A substitute for a mezzaluna is a knife and cutting
board.) Be sure to make a well in the center of the mixture before adding
the eggs and water.

Put the fish heads and bones into a large pot with a wide mouth, along with
the carrots, pepper and the remaining 2 Tbsp. salt, 1 Tbsp. sugar and 1
onion. Cover with plenty of water and bring to a boil.

In a separate pot, bring 3 quarts of water to a boil.

When the first pot comes to a boil, prepare the fish balls. Keeping hands
moist with cold water, form balls the size of jumbo eggs (they will expand
when cooked) and place them into the pot with the fish bones. Keep the water
at a low simmer as you continue to add fish balls. Once all the balls are
in, simmer for 1-1/2 hours, adding additional water as necessary from the
second pot, keeping the balls afloat. Then remove from heat and let fish
balls and liquid cool.

With a slotted spoon, remove fish balls and place on serving platter. Strain
the cooking liquid, pour into a large jar and refrigerate until cold. It
should gel. If it does not gel, rewarm the liquid and dissolve 1 package of
gelatin in it. Place a teaspoon of the liquid on a plate and refrigerate -
if it still does not gel, add more gelatin (up to 3 packages) until it gels.
Refrigerate until chilled.

Serve the fish cold, with the fish aspic and horseradish. Makes 8 to 10

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