CLASSIC GEFILTE FISH

By BobD

Ingredients

• Homemade gefilte fish is the pride of many Jewish cooks--particularly those of Eastern European heritage. This version is from food columnist Florence Fabricant, whose authoritative articles and recipes are an essential part of The Times's Dining section.
• 3 pounds fish fillets, preferably 1 pound each, such as whitefish, pike and carp, cut in 1-inch squares
• 1 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons minced parsley
• 1/3 cup matzo meal
• Juice of 1 lemon
• 1/2 cup dry white wine or water
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 2 teaspoons kosher salt, or to taste
• 1 1/2 teaspoons freshly ground black pepper
• 1 quart Fish Stock
• 2 carrots, peeled and sliced
• Prepared horseradish

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a food processor, grind the fish, but not too finely. This should be done in two batches, about 24 pulses each. In a bowl, mix the fish with the onion, garlic, parsley, matzo meal, lemon juice, wine or water and eggs and egg whites. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.

In a large pan, bring the stock to a simmer.

Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish. Add the carrot slices to the stock and simmer 10 minutes. Remove them with a slotted spoon and scatter them over the fish. Refrigerate.

Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the fat off the surface.

Serve the fish cold with horseradish and jellied broth on the side.