Gefilte Fish
quart water
1
Fish bones (not salmon)
1
onion, cut in small chunks
2
stalks celery, sliced thickly
1
carrot, sliced
1
teaspoon salt
1
tablespoon oil
3/4
cup chopped onion
Pinch saffron
1
teaspoon hot water
1 lb.
fillet whitefish, black or ling cod,
barracuda, carp
1/4
cup ice water
1
teaspoon salt
1/4
teaspoon white pepper
Few drops hot pepper sauce
1 1/2 teaspoons lemon juice
1/2
teaspoon sugar
1
egg, beaten
1
tablespoon matzo meal
Combine water, fish bones, onion, celery, carrot and
salt in 4-quart saucepan. Bring to a boil, reduce heat
and simmer, covered. Heat oil in skillet, add onions,
saute until tender, 3 to 5 minutes. Cut fish into
chunks. Combine saffron and hot water. Chop fish in
food processor by pulsing, adding ice water through
feed tube. Add salt, pepper, hot pepper sauce, lemon
juice, sugar, sauteed onion and egg. Blend well. Stir
in matzo meal, then saffron infusion. Shape into 6 to
8 oblongs. Gently drop fish oblongs, one at a time,
into fish stock, gently shake pot to arrange fish.
Simmer, covered, about 1 '/, hours. Remove fish with
slotted spoon to dish, cover and refrigerate. Cool
stock over ice and water. Remove bones. Refrigerate.
To serve, place gefilte fish on a lettuce leaf on a small
plate. Garnish top with a cooked carrot slice, include
some fish jelly, if desired. Serve with horseradish.
Makes 6 to 8 servings.
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