Giffilte Fish
Categories: Ethnic | Seafood | AppetizersServes: 18 Servings
Ingredients:
- 5 lb Fish; equal amounts
- -pike, carp, etc
- 3 Onions; sliced
- Celery stalk; sliced
- 3 Large carrots; sliced
- 1 -Water; to cover
- 1 -Salt; to taste
- 1 White pepper; to taste
- 4 Eggs
- 2 tb Matzo meal
- 1 Salt to taste
- 1 White pepper to taste
- 1/4 c Water
- Carrots; sliced for pan
- Onions; sliced for pan
- 1 bn Beets; sliced (optional)
Instructions:
Have fish man grind: 5 lbs.fish filets-equal amounts; white fish and
pike;and a small amount of carp or buffle carp; In a large kettle:
heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced;
2 large carrots,sliced; water to cover; salt to taste; white pepper to
taste; Bring to boil. While this is simmering prepare the fish.
Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish;
2 tbs.matzo meal ; salt to taste; white pepper to taste; 1/4 cup water;
Shape fish mixture into balls. I used to do this by hand; chopping in a
large wooden bowl with a hack messer. Be CARFUL, you don't want mush but
distinct tiny peices.
Take another pan; and layer the beets on the bottom; some sliced carrots,
onions, fish; repeat with everything but the beets. end eith some carrots.
Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2
hours. When cool,remove fish balls to platter and garnish with sliced
cooked carrots. Strain broth and chill.
Serve with jellied fish broth and fresh ground horseradish. NOTE: The
beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things;
keep the fish from 'catching' on the bottom and give the broth a ruby red
color; but not the fish; they remain white.
I have never served it with anything but plain freshly grated horseradish.
Elaine Radis, Prodigy Food & Wine Board
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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