Gefilte Fish Fish Balls Food

GEFILTE FISH

Steps:

• Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
• With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

BAKED GEFILTE FISH

Steps:

• Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
• Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
• Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges-about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.

SALMON GEFILTE FISH

Steps:

• 1. Fillet and debone all fish, reserving heads and bones. Grind fillets (see tips). 2. In a large stock pot, combine all stock ingredients along with reserved fish heads and bones. Bring to a boil and then let simmer for several hours, until reduced by one third. Strain and store for later use. 3. Roughly chop dill and parsley. 4. Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine. 5. In a large bowl, mix together the 3 types of fish. Add herb and onion mixture. 6. In a separate bowl, whisk together eggs and water; add to fish mixture. 7. Sprinkle in matzo meal and season with salt and pepper. 8. Bring strained stock back to a simmer. 9. With a wet hand, create small balls from the fish mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1½-ounce ball). 10. Taste and season with lemon juice, salt, and pepper. 11. Serve with herb sauce and/or horseradish. Contributed by: Jenn Felmley

GEFILTE FISH

Steps:

• 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
• 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
• 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
• 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.

MOCK GEFILTE FISH

Steps:

• Bring water and stock ingredients to a boil and simmer for half an hour.
• Meanwhile, grate onion and carrots, and mix with the chicken, eggs, and reserved stock. Add the matzo meal or bread crumbs and season with salt, pepper, and sugar. Form into medium-sized balls.
• Bring stock to a boil, reduce heat to a simmer and add meat balls and parsley. Cover partially. Simmer for 2 hours.
• Place meat balls in a casserole dish. Reduce the stock to about half, strain, and pour over the meat balls. Top with cooked carrot slices.
• Cool thoroughly in the refrigerator.
• Serve with horseradish sauce.

GEFILTE FISH

Steps:

• Cover the fish scraps, in a large pot with water-- about 4 inches above the scraps.
• add apprx 1/3 onions, bring to a boil & reduce heat, cook for 45 minutes, Strain out the fish scraps.
• If you have a food processor that's good- put in the raw fish filets and remaining onions, go on-off until coarsely chopped, don't overdo it.
• Add eggs lightly beaten, a bit at a time & go on after each addition.
• Add Matzo meal and 1/2 cup of water.
• Process, the mixture should be light, smooth and the consistency almost fluffy If it looks too dry add a little more water- just a bit at a time.
• Season well with salt & pepper.
• Drop the carrots into the fish stock.
• Wet your hands and shape the fish mixture into oval balls like an egg and gently lower them into the simmering stock, put them all in the pot.
• They are happy being crowded in.
• Cover the pot and simmer for 1 1/2 hours.
• Let the fish balls cool in the liquid when cooled remove fish balls & carrots to a platter.
• Reduce stock to about 2 cups.
• Strain stock over the fish balls cover and refrigerate.
• Remove Fishballs 30 minutes before serving from the fridger.
• Serve with some of the fish jelly a carrot piece and plenty of horseradish.