Gefilte Fish - Shabbat

3 pounds ground fish ( 2 lbs. whit and 1 lb. pike)
4 medium onions, ground
1/2 cup matzo meal
4 eggs beaten
1 teaspoon pepper
5 teaspoons salt
3-5 teaspoons sugar (add more if you like a sweeter fish)
3 carrot stalks
2 celery stalks
1 parsnip, peeled (optional)
1 onion, scored
1 teaspoon salt
3 garlic cloves
1/4 teaspoon pepper
2 tablespoons sugar

Combine the first seven ingredients in your mixing bowl and mix on medium speed. Fill 1/2 a Dutch Oven with water. Add the vegetables and spices into the pot and bring to a boil. Wet the palms of your hands and form oval shaped balls and gently drop them into the boiling water. Allow to simmer covered for 1 1/2 hours.

For Rolls: Wet a sheet of parchment paper. Crumple it and wring out the excess water. Shake it out and place flat on a smooth surface. Pour the gefilte fish mixture in the middle of the sheet. Wrap the paper around the mixture and twist the ends tightly. Cook as you would the fish balls.

Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.

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February 24, 2011

gefilte

Root veg like parsnips, turnips and rutabaga (called swede in the UK, ) are naturally sweet so take this into consideration when adding sugar. As are carrots (especially home-grown, though depending on the variety) which BTW is why chicken soup recipes calling for 5 carrots per bird as in this menu make the broth too carrotty and sweet) -

Kaye
London, UK