Gefilte FishGefilte FishGelfilte fish recipes galore. Gefilte FishIngredients5 lbs. fish (whitefish, carp and yellow pike—mostly whitefish) 2 ts. salt 1 t. pepper 1 t. sugar 1 large onion (grated) 4 eggs SAUCE1 lb. onions 2 ts. salt 1 t. sugar 1 t. pepper InstructionsSlice the onions and put into a heavy aluminum pot, add enough water to cover and bring to a boil. Wash the skin and bones of the fish, add to the onions and let simmer on a low flame until your fish is prepared.Fillet and grind your fish, add all other ingredients and mix with chopping knife. Add 1 cup of water to your onion sauce. Make flame higher, shape fish into balls, and gently put into the sauce (keep hands wet). Cover and keep flame high for about five minutes, then lower flame and simmer for about two and a half hours. Shake pot frequently to keep from burning and add water once or twice to make sure you have enough liquid. Put in a carrot or two the last 20 minutes of cooking.Mama used to put the fish balls into the skins with a little o£ the fish left on the skins. In order to do it that way you will have to do your own filleting or ask the man who cleans and fillets your fish to open the fish through the back, to avoid cutting open the stomach, and remove the entrails through the slit back. Remove the flesh from around the back and do not touch the stomach. Thus the skin is kept intact and you can then cut the skin into desired portions, fill skins and put into the sauce. Baked Gefilte FishIngredients5 lbs. fish (whitefish or salmon trout) 1 T. salt 1 t. sugar 1 t. pepper 2 cloves garlic (minced) or 1 T. garlic salt 1 large onion (grated) 4 eggs InstructionsAsk the man who fillets your fish to open fish through the back, take out all the soft flesh from around the back and leave the stomach intact and closed. In this way you can stuff the fish whole or into cut up portions. Grind your fish. Add all other ingredients. Mix thoroughly with chopping knife, fill skins, put into oiled baking dish and bake in moderate, 350°, oven for at least 3 hours.When you cook gefilte fish you can save yourself a lot of work if you double the recipe, divide in half, and use one half for cooking in sauce, the other half for baking. Thus, all you have to do is add a little more pepper and garlic or garlic salt to the fish intended for baking. NoteThroughout the website, wherever a recipe calls for salt, use coarse salt. Also Note: c. stands for cup T. stands for tablespoon t. stands for teaspoon and don't forget salt stands for coarse salt. |