Gefilte Fish

By stancec44

Per Rita & Bruce

Ingredients

• Per lb. of fish:
• 1/2 salmon
• 1/2 of two kinds of white fish (Rita says 3), such as snapper, cod, sole
• Fish scraps
• 1/4 lb. onion, sautéed in schmaltz if possible
• 1 egg (minus 1)
• 1 Tbsp. matzo meal (plus 1)
• 2 Tbsp. water
• 1 tsp. salt
• 1/2 tsp pepper

Preparation

Step 1

Simmer fish scraps, some onion and some carrot plus some salt & pepper to make 5 qts. fish stock. (5 qts. worked for 5-6 lbs of fish). Or buy that much fumet.

Grind fish and sautéed onions using meat grinder on Kitchen Aid (coarse or fine is up to person making gefilte fish balls). Mix in other ingredients.

Take a small amount of stock and heat. Test a small bit of fish by cooking it and tasting for seasonings. Adjust if needed.

Bring stock to simmer. Make balls with wet hands for ease – should be 10-12 per lb. of fish. Put balls in stock, and cook an hour covered, and then an hour uncovered (old recipes say another hour, but taste after 10 minutes, may be fine.) Cool fish in stock and refrigerate in stock.