Jewish - Gefilte Fish

Gefilte Fish is synonymous with Jewish cooking writing along with Chicken Soup and Matzoh Balls. This like many recipes I have posted although it says Jewish, is not strictly kosher, but can easily be so. A good example in this recipe is the gelatin, if you are cooking to be kosher make sure it does not contain any non-kosher products. The best way to serve is to do so with Chrain which is a horseradish and beet condiment. I will try to post a recipe.

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

100 mins

18 servings

Fish Stock
1 1/2 kgfish heads, bones and skin from the fish such as Tilapia, Snapper, Bream etc,
1large brown onion and peeled washed and quartered
3carats coarsely chopped
1gelatin sachet
For the Fish Balls
3large brown onions finely chopped
1 1/2 KGwhitefish fillets, such as perch Cod et cetera
3lightly eggs
60 gfine matzo meal
3 teaspoonssugar
3carats peeled and sliced into 1 cm rounds

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Steps

100 mins

1

To make the stock, Place the fish heads, bones and skin, onion, carrot and 2 teaspoons of salt into a large saucepan and add 4 L of water (or to cover).
2

Bring to the boil, then reduce the heat and simmer for minutes.
3

Skin any scum from the surface with the spoon dipped in ice water
4

If necessary add more water to keep the ingredients submerged
5

Strain the stock and return to the cleaned saucepan and return to a simmer
6

Fish Balls
7

Process the onion and fish fillet is in a food processor until coarsely chopped
8

Place into a bowl and stir in the eggs, but so mail, sugar, 60 mL of water, 1 1/2 teaspoon of salt and 1/2 teaspoon black pepper
9

If the mixture seems to drive, add a little water. If it is too wet add a little more much so mail.
10

The mixture should be light and fluffy but still hold its shape when formed into balls
11

With damp hands shape the mixture into 8 cm long ovals about 1/3 of cup each
12

Place on a baking tray, cover with plastic wrap and refrigerate for about 30 minutes.
13

Each of the ovals into the stock raising the heat if necessary to keep the liquid gently bubbling.
14

Cover and simmer over low heat for 30 to 40 minutes
15

Add the carrots for the last 20 minutes of cooking
16

Remove from the heat and allow the fish to call in the stock
17

Place the fish balls and the carrot into a deep serving bowl then bring the stock to the boil and boil for 30 minutes or until reduced to about 1 L
18

Strain, combine the gelatin with 1 tablespoon hot water and stir until dissolved. Stir the gelatin into the fish stock and then pour over the fish.
19

Cover and refrigerate overnight.
20

Serve the fish cold, with a bit of the jelly the carrot slices and plenty of horseradish relish