Stein's Gefilte Fish
contributed by Marcia Stein
(photos taken 10/2/95)
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11 lbs. white fish -- filleted (get VERY FRESH FISH)
7 Ibs. yellow pike ( Keep bones for cooking)
9 finely ground onions (use food processor)
3 tbsp. kosher salt
11/2 tbsp
white ground pepper |
6 eggs (separate whites from yolks)
6 tbsp. matzah meal
9 onions, cut up
9 carrots, sliced diagonally
Paprika |
| If the fish is not used immediately, wrap each
piece in plastic, bones separated. and freeze in a plastic
bag.
Have 3 large pots ready--into each put 3 onions cut up,
3 carrots sliced diagonally and plenty of water.
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| When ready to cook, partially thaw and cut fish into small
pieces. Spread fish out and sprinkle kosher salt over both
sides of fish and let sit for an hour. Rinse with cold water.
(Fred's Aunt Sylvia prepares the fish)
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| Grind or coarsely chop fish (electric meat grinder makes
it easier).
(Fred's mother Dorothy grinds the fish.)
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| Add finely ground onions and chop together until well blended.
Make a well in the center and add approximately 3 tbsp kosher
salt (or less), 1 1/2 tbsp. pepper, and the 6 beaten egg yolks.
Continue mixing until blended. Taste for seasoning and add
more salt and/or pepper, if necessary. Add approximately 6
tbsp. matzah meal (the texture must be kept soft but firm enough
to form into oblong balls, so adjust the amount of matzah meal
accordingly) Fold in beaten egg whites.
(mixing in the eggs, etc.)
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| Dip hands into bowl of cold water and then form each ball,
placing on platters.
(Dorothy and Sylvia form the oval fish balls.)
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| Boil water in the pots and divide the fish heads and bones
and place some into each pot. Place the fish balls carefully
into the briskly boiling water and cover pots, keeping lids
slightly ajar. Continue to boil briskly.
(Dorothy places the balls in the boiling water.)
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| After 15 minutes, remove about 1/2 cup of liquid from each
pot. Add about 2 tbsp paprika to liquid, dissolve, and add
back to each pot. Boil briskly for 45 more minutes. Add boiling
water during cooking, if necessary, but it is better if the
liquid boils down to about 1/4 full. Taste and add salt to
liquid, if necessary. Total cooking time is 1 to 1 1/2 hours.
(adding the paprika)
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| Take the fish balls out with a slotted spoon and place on
platters, cover them with the sliced carrots. Strain the liquid
into a pan and save if desired. The fish eaten off the bones
is delicious. Cool fish, and refrigerate as soon as possible.
(Dorothy and Marcia with the finished product.)
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Makes approximately 80 pieces of delicious gefilte
fish.
ENJOY! |
Passover