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Gefilte Fish
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Prep Time:
25 minutes
25 minutes
Cook Time:
130 minutes
130 minutes
Total Time:
155 minutes
155 minutes
Blend fish, onions, carrots, eggs, matzo, seasonings in fish stock. Chill overnight for exquisite flavors.
Ingredients:
- 1.5 pounds salmon fillets
- 1.5 pounds red snapper fillets
- 1 pound black cod fillets
- 1 pound ling cod fillets
- 2.5 large onions
- 4 carrots
- 5 eggs
- 1.5 tablespoons white sugar
- 4 teaspoons salt
- 4 teaspoons ground white pepper
- 0.75 cup matzo meal
- 0.75 cup ice water
- 2 onions
- 2 carrots
- 0.5 teaspoon paprika
- 0.5 teaspoon ground black pepper
Instructions:
- Combine ground fish, 2 1/2 onions, and 4 carrots in a wooden bowl. Use a hand chopper to incorporate eggs one by one. Mix in 1 1/2 tablespoons sugar, 4 teaspoons salt, and white pepper until thoroughly combined. Gradually add ice water while continuing to chop. Incorporate matzo meal and chop until a thick mixture forms. Adjust with more matzo meal if needed for binding.
- In two large heavy stock pots, fill halfway with water and add one sliced raw onion and one sliced carrot to each pot. If desired, add fish skins. Sprinkle in paprika, salt, black pepper, and two tablespoons of sugar. Bring to a boil over medium heat and simmer for 10 minutes.
- Shape the fish balls with wet hands and gently place them into the boiling stock. Cook covered over medium-low heat for 2 hours. Allow the fish to sit in the pot for 10 minutes, then transfer carefully to containers. Strain the remaining stock over the fish balls until just covered. Chill before serving. Store in the refrigerator for up to 6 days.