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Gefilte Fish |
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| Serves 3-4 |
Prep 30 mins |
Cooking 1 hr
30 mins |
Easy |
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My rating |
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Ingredients |
640g white fish fillets
1 onion
1large egg
salt & pepper
1 tsp sugar
2-4 tbsp matzo meal (depending on the wetness of the
fish)
1-2 tbsp iced water
1 large carrot, cut into batons
Cooked beetroot (optional)
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Broth Ingredients:
3 pints water
3 bay leaves
5 whole peppercorns
1 large onion
4 sprigs of parsley
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Make the broth: In a large
soup pot, mix the broth ingredients. Bring to a boil, then
simmer for at least 30 minutes or so. It should be sort of
golden in color.
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Grind the fish together with
the onions. Add the
egg, salt, sugar, pepper and a couple of tablespoons of
iced water.
Add the matzo meal slowly, mixing very well, until it is
almost thick enough to shape into balls, but just a bit
softer. Cover the bowl, and refrigerate for at least one
hour, or even overnight.
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At this point, you can shape
the mixture into balls or loaves and freeze for future
use.
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Form the fish mixture into
balls, cylinders, loaves -- whatever. Add to broth, bring
to a boil again, and then lower to a very slow boil for 1
hour and 30 minutes.
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Remove the balls and carrots
from the broth and discard the rest.
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Cool slightly before eating or
put in the fridge to eat cold.
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Serve with the carrots,
parsley, lemon wedges and some chopped, cooked beetroot,
if you like.
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Note: I have brought several
recipes together for this dish, so please adapt for your
own use, if necessary
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DAILY
DINNERS 
