Gefilte fish is poached minced fish appetizer popular on Jewish holidays but also eaten year-round.
Gert Cohen’s Gefilte Fish
- 4 lbs. fish fillets
- head and skin of fish
- 5 onions
- 4 t salt
- 1-1/2 t pepper
- 1 t sugar
- 2 beaten eggs
- 5-1/2 cups water
- 3 T cracker meal
- 2 sliced carrots
Grind fish and onion together. Place in wooden bowl. Add 2 t salt, 3/4 t pepper, sugar, eggs, 1/2 cup water and cracker meal. Chop well. Place head and skin of fish in pot. Add rest of onion, carrots, water, salt and pepper. Boil.
Shape chopped fish into 2″ balls. Drop into boiling broth. Cover and cook 1-1/2 hours. Remove fish balls. Strain and chill stock until jellied. Serve gefilte fish balls and jelly with horseradish.
Vegetarian Gefilte Fish
3 medium potatoes, peeled
2 medium onions, finely chopped
vegetable oil for frying
1 large eggplant
2 cloves garlic, minced/crushed
2 T chopped fresh parsley
sea salt
freshly ground black pepper
paprika
matzo meal as required
Get the preparation instructions for vegetarian version of Gefilte Fish from http://www.jewishfood-list.com/recipes/fish/gfish/gfishveg01.html