Well, of course there is a story (short I promise!) about why I have recipe for gefilte fish. I have often said that even though my parents are not Ashkenazi, our food has always been ethnically diverse.
My grandmother used to worked as a housekeeper at the house of a judge. There, while she cooked for them, she also learned Eastern European recipes. My grandmother used to cook this recipe every Rosh Hashanah and every Passover. And believe me, everyone love it. So even if you know gefilte fish is as something pale that is eaten cold and sweet – it is not, and you must try it.
Ingredients
For the patties
2 lbs of ground carp – ask the butcher to grind it for you, and ask to pack the fish bone and the fish head
4 eggs
4-5 tablespoons of matzoh flour
4 large fried onions
A teaspoon and a half of salt
3/4 teaspoon ground black pepper
Oil for frying the onions
For the stock
Half a cup of oil
1 large yellow onion
3-4 stalks of celery (with the leaves)
3 -4 peeled carrots
salt and pepper to taste
3 cups of boiling water
The bones of the fish
Preparation
1. Cut the onion into small cubes and fry until brown. It is important. The onion should be nicely browned and not transparent.
2. Mix the ground carp meat in a bowl, add the eggs, the matzoh flour, the spices, and the fried onion.
Let the mass rest in the fridge.
3. Put a quarter of a cup of oil in a wide pan
4. Chop roughly the onion, the celery and peel the carrots and add to the pot
5. Add the fish bones
6. Season with salt and pepper to taste
7. Add another quarter cup of oil and three cups of boiling water
8. Bring to a boil,than simmer and cook for about an hour
9. Take out of the pot the fish bone – just because it takes up a lot of space and it has finished its role in the stock.
10. Take out the mass of the carp and create patties – it’s good to use a bowl of water
11. You can fill the fish head with the mass and add to the pot
12. Bring to a boil for about 3 minutes, then simmer and cook for another hour on low heat
Notes
– You don’t have to fill the fish head. You can simply add it with the fish bone to the stock.It will give great flavors to the stock
– The onion can be fried a day before and kept in the fridge – that’s what I do
– The recipe is suitable for both Rosh Hashanah and Passover, and you should always use matzoh flour
It’s may sound complicated but it’s really not!!
Did you like this recipe? Do you have any questions? Write me here in the comments section! Happy Holiday!!
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