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Gefilte Fish III

Gefilte Fish III

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BASIC FISH BROTH
2 carrots, peeled
3 onions, sliced
6 to 8 cups water
Fish bones and heads, optional
2 tsps. salt
½ pepper
1 tsp. sugar (optional)
3 pounds ground fish (1 pound pike, 1 ½ whitefish, ½ pound carp)
3 medium onions, ground
3 eggs, separated
¼ cup matzoh meal (optional)
¼ cup cold water
1 to 2 tsps. salt
½ tsp. pepper

BASIC FISH BROTH:
Slice carrots in half and separate onions into rings. Place in 8-quart pot with water, bones if used, and seasonings. Bring to boil, lower flame and allow to cook for a few minutes.

GEFILTE FISH:
In a large bowl mix ground fish and onions until smooth. Add egg yolks, matzah meal, cold water, salt and pepper. Beat the egg whites and add to fish mixture.

Wet hands and fill with fish mixture. Roll in hand until smooth; shape into rounds or oval balls. Place in pot only when sauce has come to a rapid boil. Lower balls gently into pot, lower flame and cook uncovered for 1 ½ hours at slow boil. Liquid will be reduced to one-half. Allow fish to cool before removing from pot.

Variation:
For Sweet Gefilte Fish, add 1 teaspoon sugar per pound of fish mixture.

USE: 8-quart pot
YIELDS: 10 to 12 portions

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
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