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Grandma's
Gefilte Fish (pareve) (p. 144) |
Recipe Ingredients:
- 1 lb.
pike
- 1 lb.
carp or sea bass
- 2 T.
matzo meal or bread crumbs
- 2 eggs,
beaten
- 2 onions
- 1/2 C.
water
- 1 t.
salt, or to taste
- Dash
pepper
- 2
carrots, scraped
- 1 stalk
celery
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California Kosher
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Skin and bone
fish, saving skin and bones for later use.
Put fish and 1 onion through the finest
blade of a food chopper, or chop finely. Add
beaten eggs, matzo meal, water and
seasonings. Mix well.
Using wet hands, form into balls the size of
a lemon. Slice the other onion, carrots and
celery and put in a large, heavy pot. Add to
this the skin and bones of the fish. Over
them, gently place the fish balls. Cover
with the cold water and bring to a boil.
Skim off any foam that forms, and simmer for
1 1/2-2 hours.
Remove fish balls and continue to cook broth
until it is reduced to about 1/3 of its
original volume. Strain broth through
several layers of cheesecloth and return
fish balls and carrots to broth.
Cool. Serves 6-8.
(Suggestion: Fish balls may be made smaller
to serve as appetizers.)
Claire Gering |
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Fish
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Kosher for Passover Fish --
Gefilte Fish |
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