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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