Gefilte Fish With Parsley Sauce Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

GEFILTE FISH



Gefilte Fish image

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Provided by Joan Nathan

Categories     finger foods, appetizer, side dish

Time 40m

Yield About 20 patties

Number Of Ingredients 16

2 medium yellow onions, peeled
2 celery stalks
3 large carrots, peeled
1 fennel bulb
6 black peppercorns
2 1/2 teaspoons salt, or to taste
1 1/2 pounds boneless, skinless salmon, whitefish or striped bass fillets, cut into 2-inch pieces
1/2 pound boneless, skinless trout, pike or carp (or a mixture of two), cut into 2-inch pieces
10 chives
3 tablespoons chopped parsley, tarragon, dill and/or a combination
3 large eggs, lightly beaten
1 tablespoon vegetable oil
4 to 6 tablespoons matzo meal
1/2 teaspoon ground black pepper
1 head radicchio or endive, or both, for serving
Prepared horseradish, for serving

Steps:

  • Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
  • Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
  • Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
  • Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
  • Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
  • Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
  • Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

CLASSIC GEFILTE FISH



Classic Gefilte Fish image

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.

Provided by Joan Nathan

Categories     Egg     Fish     Onion     Appetizer     Sukkot     Rosh Hashanah/Yom Kippur     Carrot     Fall     Kosher     Boil     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: about 26 patties (P)

Number Of Ingredients 11

7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.

Steps:

  • 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
  • 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
  • 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
  • 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
  • 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
  • 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
  • 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

BAKED HERBED GEFILTE FISH



Baked Herbed Gefilte Fish image

Provided by Jamie Geller

Categories     Fish     Bake     Passover     Seafood

Yield Yield: 8 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more for drizzling
2 teaspoons paprika
2 teaspoons dried parsley
2 pinches ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 22-ounce loaf frozen gefilte fish, paper removed, not thawed
1 large onion, sliced in rounds
2 garlic cloves, minced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
  • 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

BAKED GEFILTE FISH



Baked Gefilte Fish image

Provided by Todd Gray

Categories     Soup/Stew     Fish     Bake     Passover     Chill     Kosher for Passover     Advance Prep Required

Yield Makes 18 fish patties (6 servings)

Number Of Ingredients 15

1 1/2 pounds rockfish fillet
1/2 pound pike fillet
1/2 pound flounder fillet
8 cups fish stock, preferably homemade
3/4 cup matzo meal
4 large eggs, lightly beaten
2 tablespoons sugar
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Boiled Carrots with Prepared Horseradish for serving
Note:
Vegetable stock or water can be used instead of fish stock.

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.

GEFILTE FISH



Gefilte Fish image

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Provided by Daisy

Categories     Appetizers and Snacks     Seafood

Time 2h35m

Yield 8

Number Of Ingredients 17

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

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.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g

GEFILTE FISH WITH PARSLEY SAUCE



Gefilte Fish With Parsley Sauce image

The broth adds so much flavor and turns into a wonderful sauce to serve with the fish. It is best made with wine, but you can use stock as well.This recipe appeared on the Joy of Kosher web site and is from Tamar Genger

Provided by KOSHER KOOK

Categories     Kosher

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 large onions, peeled and sliced thin
3 medium shallots, peeled and sliced thin
1 fennel bulb, thinly sliced
1 leek, cleaned and sliced into thin rounds
3 garlic cloves, peeled and sliced
1/2 inch piece gingerroot, peeled and grated
2 tablespoons flour or 2 tablespoons matzo meal
2 cups dry white wine or 2 cups vegetable stock
1 bay leaf
salt & fresh ground pepper
2 cups water
1 cup chopped fresh parsley
1 frozen loaf gefilte fish

Steps:

  • Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
  • Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
  • Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
  • Serve cold sprinkled with the rest of the parsley and a side of horseradish.
  • I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.

Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 15.6, Fiber 2.8, Sugar 3.6, Protein 2.1

PASSOVER GEFILTE FISH



Passover Gefilte Fish image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

1 head (about 2 1/2 pounds) green cabbage
1/2 cup matzoh meal
1 tablespoon olive oil
1/2 medium (5 ounces) onion, minced
2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
3 eggs, separated
1/2 cup chopped Italian parsley
2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper, to taste
1 quart fish stock
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
Homemade Horseradish, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
  • Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
  • In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
  • In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
  • Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
  • Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
  • Homemade Horseradish:
  • To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
  • To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

GEFILTE FISH



Gefilte Fish image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield About 16 pieces

Number Of Ingredients 8

1 medium onion, coarsely chopped
2 tablespoons margarine
1 pound carp fillet
1 pound whitefish
Salt and white pepper to taste
4 eggs
1 1/2 cups finely ground blanched almonds
12 cups strained fish bouillon (see note)

Steps:

  • Saute the onion in margarine until soft. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand). Season mixture with salt and pepper.
  • Add eggs and mix well to blend. Blend in almonds.
  • With wet hands shape the fish mixture into ovals, using two tablespoons for each.
  • Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes. Remove fish balls from bouillon and arrange on serving dish. Strain the bouillon through a fine strainer over the fish and refrigerate. The bouillon will jell.
  • To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 615 milligrams, Sugar 1 gram, TransFat 0 grams

BEST GEFILTE FISH



Best Gefilte Fish image

The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar.

Provided by SomebodysMothers

Categories     Seafood     Fish

Time 5h40m

Yield 6

Number Of Ingredients 15

2 pounds red snapper - head, skin, and bones removed and reserved
1 pound speckled trout - head, skin, and bones removed and reserved
2 quarts water
1 onion
1 teaspoon salt
½ teaspoon ground white pepper
1 pinch white sugar, or more to taste
1 onion, chopped fine
3 eggs, beaten, or more as needed
⅓ cup water, or as needed
1 tablespoon matzo meal, or as needed
2 teaspoons salt
1 teaspoon white sugar
½ teaspoon ground white pepper
1 carrot, sliced into rounds

Steps:

  • Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
  • Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
  • Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
  • Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
  • Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
  • Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 6.9 g, Cholesterol 189.2 mg, Fat 8 g, Fiber 1 g, Protein 48.4 g, SaturatedFat 2.2 g, Sodium 1316.6 mg, Sugar 3.1 g

GEFILTE FISH LOAF



Gefilte Fish Loaf image

Another no clue where I got this from, maybe from Peter Pan's mother, maybe not. Good way to serve Gefilte Fish for Passover. Serve with horseradish

Provided by mandabears

Categories     European

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs gefilte fish, reserve 1/3 of the liquid
1 large onion, chopped fine
1/2 cup diced carrot
1/2 cup diced celery
1 pinch salt and pepper
2 eggs
2 tablespoons matzo meal
prepared horseradish

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl mash the gefilte fish and set aside.
  • Process the remaining ingredients in a blender or food processor.
  • Add to the mashed fish.
  • Grease a 9x5 loaf pan, I use cooking spray.
  • Pour in fish mixture.
  • Bake at 350 degrees for 1 hour.
  • Remove from oven and cool.
  • Turn loaf onto a platter.
  • Chill.
  • Serve with horseradish.

Nutrition Facts : Calories 176.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 115.9, Sodium 830.8, Carbohydrate 16.9, Fiber 0.8, Sugar 1.8, Protein 16.4

SALMON GEFILTE FISH



Salmon Gefilte Fish image

If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.

Provided by scancan

Categories     European

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

22 ounces roll of salmon gefilte fish (use A&B when possible)
1 carrot
1 stalk celery
2 bay leaves
2 cups water
1 cup dry white wine
1 tablespoon black peppercorns
1/4 teaspoon thyme
1/2 cup granulated sugar
1 lemon (peel and pith removed)
fresh parsley
1/2 lemon, juice of
6 tablespoons mayonnaise
1 pinch garlic powder
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill

Steps:

  • Place all ingredients except parsley in medium sized covered pot and bring to a boil.
  • After you bring water to a boil lower flame and continue cooking for fifteen minutes.
  • Add Parsley.
  • Turn fish over and continue cooking for another fifteen minutes.
  • With cover on let fish cool down in the water.
  • Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
  • When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
  • Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
  • Enjoy!

Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6

GEFILTE FISH



Gefilte Fish image

Provided by Marian Burros

Categories     project, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

1 head green cabbage
1 tablespoon olive oil
1 small onion, peeled and minced
4 1/2 cups fish broth
3 tablespoons matzoh meal
2 pounds white fish filets (pike, carp or whitefish), finely chopped
3 large eggs, separated
1/2 cup Italian parsley leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper to taste
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
1/2 pound red beets, cooked until just tender, peeled and finely grated (optional)
1/2 to 1 cup grated fresh horseradish

Steps:

  • Preheat oven to 375 degrees. Bring a large pot of salted water to the boil. Blanch the whole head of cabbage for 5 minutes. Leaving water on the heat, remove whole leaves from cabbage and cut away the tough core from each. If removing leaves becomes difficult, return cabbage to water to soften. Place the leaves on a clean towel and set aside.
  • Heat the olive oil in a small skillet over medium heat. Add onion and cook until wilted but not browned, about 4 minutes. Let cool. Place half a cup of fish broth in a large bowl and stir in the matzoh meal. Add onions, fish, egg yolks, parsley, thyme, 2 teaspoons of the salt, pepper and cayenne and stir until well combined. In a clean, medium-size bowl, beat egg whites until firm but not stiff. Stir 1/3 of the whites into fish mixture. Fold in remaining whites.
  • To check seasoning, bring a little of the remaining fish broth to a simmer. Form a little of the fish mixture into a ball and cook it in the broth for 5 minutes. Taste and adjust seasoning, if needed. Heat the remaining fish broth and pour a little into an 11-by-17-inch baking pan.
  • With moistened hands, divide the fish mixture into 12 portions, about 4 ounces each. Place each portion in the center of a cabbage leaf (place 2 leaves together, if necessary). Fold the sides over the filling and roll up the leaves to form neat packages. Place in the baking pan, seam side down. Pour the remaining broth over the packages. Scatter the carrot and leek over the top. Cover the pan with foil and bake for 30 minutes. Let cool. Refrigerate.
  • To serve, if using beets, stir them together with 1/2 cup horseradish. Place 1 cabbage package on each of 12 plates and garnish with the carrot and leek. Serve with the beet mixture or the 1 cup horseradish.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 693 milligrams, Sugar 5 grams, TransFat 0 grams

DELICIOUS OLD STYLE GEFILTE FISH



Delicious Old Style Gefilte Fish image

I have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!

Provided by SkipperSy

Categories     Russian

Time 4h

Yield 20-22 Fish Patties, 20-22 serving(s)

Number Of Ingredients 15

2 lbs fresh white fish (meat and bones)
2 lbs fresh fish, Yellow Pike (meat and bones)
1 lb fresh carp (steak cut)
1 lb fresh cod (steak cut)
2 quarts water (good quality)
1 cup cold water
16 ounces baby carrots (or 3 large carrots scraped and cleaned)
3 onions (medium size, including the brown outer skin layers)
2 celery ribs (cleaned)
4 teaspoons salt (kosher salt)
3 teaspoons sugar (white sugar)
2 teaspoons pepper (black pepper)
3 large eggs (or 4 medium size eggs)
5 tablespoons matzo meal
2 ounces parsley (as garnish)

Steps:

  • PREPARATION:.
  • Have the fish store person fillet the fish and save the head, bones and skin for the fish stock. Remove the skin and bones from the fish steaks as well and save; Also, remove any small bones which might still be embedded in the meat (use a small pair of pliers); Prepare "Prep #1" first and then follow cooking Instructions #10 & #11; After the fish stock is simmering on the stove top do preparation "Prep #2 to #6" as noted below.
  • Prep #1) FISH STOCK - If using whole carrots, cut 1 carrot up into small pieces (if not you will be using the baby carrots); Cut 1 of the celery stalks into small pieces; Use 2 of the onions and remove the first brown dirty skin layer and discard; Cut up these onions into smaller pieces and with the brown skin layer (add a few more brown skins from other onions).
  • Prep #2) FISH MIXTURE - Cut all the fish meat up into small pieces and then chop finely or grind coarsely in a food processor. Grade coarsely; 5 oz baby carrots (or 1 whole carrot), 1 onion (with the skin removed) and 1 celery stalk.
  • Prep #3) FISH PATTIES - Add into a very large bowl the coarsely ground Fish Mixture (meat and vegetables); Add 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon pepper; Make a well in the center and add the eggs and matzo meal; Next mix thoroughly all the ingredients and at the same time try to retain some of the coarseness of the fish, don't mash it up to much(tiny chunks of fish is all right in the finished fish patty).
  • Prep #4) Slice lengthwise in half 5 oz of the baby carrots and set aside, which will be added during the last half hour of cooking (or cut up into thin rounds the third carrot).
  • Prep #5) FISH PATTY FORMING (prepare after stock is filtered thru a sieve and simmering on the stove top) - Moisten your hands in some cold water and form the fish patties into oval shapes about 3 inches long; Place the patties on one or two big plate; You should be able to make about 20-22 patties (which will be placed into the simmering fish stock).
  • Prep #6) Wash the parsley and set aside.
  • COOKING INSTRUCTIONS:.
  • FISH STOCK - Add 2 quarts of water to a very large pot; Add the reserved/saved fish head, bones and skin; Add 5 oz of baby carrots (or 1 carrot cut up), 1 cut up celery stalk and 2 cut up onions and skins; Add 2 teaspoons salt, 1 teaspoon sugar and 1 teaspoon pepper.
  • Bring the stock to a boil and then lower the heat to a simmer. Remove all scum which rises to the top and discard; Let simmer on low heat for about 45 to 60 minutes, uncovered.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard the bones, skins and vegetables. Then place the retained stock back into the pot and bring to a low simmer once again.
  • Place each Fish Patty one-by-one into the pot, making sure the patties do not break up. Retain a low simmer and shake the pot to prevent the patties from sticking to each other (use a wooden spoon or rubber spatula as needed); Cover and cook for 1 hour on a low heat; Occasionally check to remove scum and turn some of the top patties over as may be required.
  • Next remove the cover, add 5 oz of the baby carrots (or 1 carrot cut up into thin rounds); Turn a few patties on the top to keep them moist and under the liquid, remove scum and spoon some liquid over patties as needed; Cook for another 1/2 hours.
  • Again, making sure you do not break up the patties.
  • Remove the patties and carrots with a slotted spoon and place on a serving plate or in an aluminum foil pan; Place one carrot on top of each fish patty.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard any by-products. Return the stock to the stove top and on medium heat reduce to about 2 cups of stock. Pour some of the stock over the fish in the plate or pan and cover using plastic wrap. Pour some extra stock into a plastic container and with a cover.
  • Place the Gefilte Fish and extra stock in the refrigerator to cool for several hour or more.
  • Serve the Gefilte Fish at room temperature on individual plates; Garnish each plate with a little parsley and some of the jelled fish stock on the side of the patty.
  • Serve with red and white horseradish, enjoy --.
  • .
  • NOTES:.
  • A) Check out my Aunt Zelma's Gefilte Fish which uses salmon and tastes sweet, by going to the following url;.
  • Gefilte Fish by Eileen Mintz, at.
  • http://allrecipes.com/Recipe/Gefilte-Fish/Detail.aspx .
  • B) Here are some more photos showing step-by-step how Gefilte Fish is made --.
  • http://www.zenreich.com/ZenWeb/gefilte.htm .
  • May 2010; I made a variation on this recipe, Salmon-Tilapia Gefilte Fish (see photos) -- You can easily modify this recipe accordingly by using Salmon and Tilapia fish.

Nutrition Facts : Calories 168.7, Fat 5.9, SaturatedFat 1.1, Cholesterol 70.5, Sodium 704.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 21.7

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH



My Mom's Legendary Galicianer (Sweet) Gefilte Fish image

My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.

Provided by Sarah Chana

Categories     Whitefish

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 14

2 lbs white fish fillets, ground
3 large onions, ground into the fish
6 extra large eggs
2 1/2 teaspoons salt (approx)
3/4-1 cup sugar (no, this is not a typo)
5 dashes black pepper
2 -2 1/2 cups matzo meal (more or less)
2 small onions, sliced
2 carrots, sliced on a diagonal
salt
pepper
sugar
fish bones (optional)
water

Steps:

  • Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
  • If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
  • Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
  • Cover the bowl, and refrigerate for at least one hour, or even overnight.
  • At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
  • Make the broth: In a large soup pot, mix the broth ingredients.
  • Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
  • Form the fish mixture into balls, cylinders, loaves -- whatever.
  • Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
  • Cool. Eat. Enjoy.

Nutrition Facts : Calories 189.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 107.8, Sodium 440.2, Carbohydrate 25.9, Fiber 1.4, Sugar 11.4, Protein 14.7

GEFILTE FISH



Gefilte Fish image

Provided by Sharon Lebewohl

Categories     Egg     Fish     Onion     Vegetable     Passover     Sukkot     Rosh Hashanah/Yom Kippur     Chill     Kosher     Boil

Yield Makes 12

Number Of Ingredients 16

For the gefilte fish balls
1 (1 1/2-pound) fillet of whitefish and (1 1/2-pound) fillet of carp or pike (at fish store, ask for whole fish, filleted and skinned. Retain the heads and bones. Many stores will also grind the fish for you)
2 large onions (about 2 cups when grated; don't tamp it down)
1 stalk celery
1/2 medium carrot
6 eggs, beaten
4 teaspoons sugar
2 1/2 teaspoons salt
3/8 teaspoon pepper
3/4 cup corn oil
1 cup matzo meal
For the cooking
Heads and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3-inch pieces
2 medium carrots, peeled

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.

FAIRLY CLASSIC GEFILTE FISH



Fairly Classic Gefilte Fish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h45m

Yield 24 pieces, about 12 servings

Number Of Ingredients 22

3 pounds fish fillets, preferably
1 pound each 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 matzoh meal
Juice of 1 lemon
1/2 cup dry white kosher for Passover wine, or water
2 eggs, lightly beaten
2 egg whites, lightly beaten
2 teaspoons kosher salt or to taste
1 1/2 teaspoons freshly ground pepper or to taste
1 quart fish stock (see below)
2 carrots, peeled
Prepared horseradish
3 pounds fish bones and heads
8 cups water (approximately)
1 large carrot, peeled
1 large onion, peeled and quartered
3 bay leaves
1 teaspoon white peppercorns
Kosher salt to taste

Steps:

  • Grind the fish, but not too finely. In a food processor it should be done in two batches, about 24 pulses each. Mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs. 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.
  • For the stock, place the fish bones and heads in a stockpot. Cover with cold water, and bring to a boil. Boil about 5 minutes, skimming constantly. Lower heat to a simmer.
  • Add the remaining stock ingredients except the salt, and simmer gently about 1 1/2 hours, adding additional water as needed to keep the ingredients covered. Strain through a very fine strainer. Season with salt.
  • Pour the stock into a large shallow saucepan. Add the carrots, and cook until tender, about 10 minutes. Remove the carrots, slice them and refrigerate. Add enough water to the stock so the liquid is about 3 inches deep. Bring 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 them, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and 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 surface.
  • Serve the fish cold with horseradish and jellied broth on the side.

More about "gefilte fish with parsley sauce food"

21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE …
21-gefilte-fish-recipes-from-classic-to-modern-jamie image
Jamie Geller. Sep 12, 2019. I’m known for having ‘‘caviar taste on a gefilte fish budget’ -- Hubby, the ying to my yang simply has gefilte fish taste. Truth be told both fish eggs and gefilte fish are acquired tastes, but way over …
From jamiegeller.com


GEFILTE FISH RECIPE - COOK.ME RECIPES
gefilte-fish-recipe-cookme image
Start by bringing fish stock, onion, carrot, celery, parsley, and thyme to a simmer. Make the fish mixture by pulsing white fish in a food processor and mix it with a cooked onion and parsley mixture. Add eggs and …
From cook.me


CLASSIC GEFILTE FISH - JAMIE GELLER
classic-gefilte-fish-jamie-geller image
1. Place carrots, onions, water, salt, and pepper in a 4-quart soup pot, cover, and bring to a boil. 2. Rinse frozen gefilte fish loaf under water to remove label, but do not remove parchment wrapper. 3. When water boils, …
From jamiegeller.com


GEFILTE FISH - FRIED - LINSFOOD
gefilte-fish-fried-linsfood image
Place in a large bowl. Add the onion to the fish in the bowl. Sprinkle most of the the matzo meal (leaving about a tbsp), sugar, salt and pepper all over the fish and mix well with a wooden spoon. Add the egg and mix thoroughly, …
From linsfood.com


FISH BALLS FOR PASSOVER OR ROSH HA SHANA - VEENA …
fish-balls-for-passover-or-rosh-ha-shana-veena image
Pro tip - Use a wide pot so you have enough space to add all the fish cakes later. Cover and simmer on medium-low heat for 1 hour (if using fish bones simmer ½ hour more). Once simmered, drain or remove all veggies. …
From veenaazmanov.com


GEFILTE FISH WITH PARSLEY SAUCE - JAMIE GELLER
Stir in the flour with and cook until it is fully mixed in. Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and …
From jamiegeller.com
Servings 6
Estimated Reading Time 1 min
Category Appetizers
Total Time 1 hr 45 mins
  • Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes.


HOMEMADE GEFILTE FISH (FROM SCRATCH) - JAMIE GELLER
In a big pot add the fish bones, onion, carrots, parsley, lemon, bay leaves and salt. Cover the ingredients with water. Bring to a boil then lower to a simmer. Cover and allow to simmer for 1 hour. In a food processor add the fish fillets and process until smooth. Add the onion and process again. Add the parsley, eggs, sugar, salt and pepper.
From jamiegeller.com
Category Fish
Total Time 2 hrs 35 mins


FISH IN PARSLEY SAUCE RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. The make the parsley sauce, melt the butter in a large saucepan. Add the flour, cook for 2-3 minutes then slowly add the milk to …
From bbc.co.uk


WHAT IS GEFILTE FISH? PLUS 13 WAYS TO MAKE IT AT HOME
For best results, make it a day ahead and serve it with lots of horseradish, which is sometimes called maror. (Here’s how to make maror for Passover.) Just a heads up: “The colder the fish the better,” Geller says. “About half an hour before the meal, I slice and arrange the fish on a platter, and keep it chilling in the refrigerator ...
From tasteofhome.com


WORLD BEST SEA FOOD RECIPES: GEFILTE FISH WITH PARSLEY SAUCE
2 add the wine, bay leaf, thyme, salt and pepper to taste. the water and 2 tablespoons of the parsley. bring to a boil and simmer for about 20 minutes. place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. simmer uncovered 1 1/2 to 2 hours, turning occasionally.
From fishofsea.blogspot.com


FISH IN PARSLEY SAUCE - RECIPES | COOKS.COM
Remove fish from jar and pour liquid ... tomato paste, tomato sauce, and salt to pan. ... Makes 2 extra large or 4 medium servings (about 6 cups). Makes …
From cooks.com


GEFILTE FISH - OPTAVIA RECIPES
1½ lbs. cod, skin removed; 2 large eggs; 1 tsp salt, divided; 2 scallions, finely minced; 4 cups low sodium chicken stock; 2¾ cup thinly sliced celery
From optaviarecipes.net


WISE SONS' GEFILTE FISH RECIPE | MYRECIPES
In a large bowl, whisk eggs, sugar, salt, pepper, and oil to blend. Add fish mixture and stir well, then add 3/4 cup matzo meal and continue to stir until well blended. Chill, covered, until cold, about 1 hour. Step 3. Bring fumet to a gentle boil. Divide fish mixture into 16 equal portions and set on a baking sheet.
From myrecipes.com


GEFILTE FISH | A TRADITIONAL JEWISH RECIPE - LAVENDER AND LIME
Strain off the liquid and leave to cool. Preheat the oven to 175° Celsius. Flake the fish into a bowl and add the paprika, dried parsley, allspice, garlic and matza meal. Beat the egg and add to the fish. Season to taste and mix the ingredients until well combined. Adjust the seasoning if necessary.
From tandysinclair.com


GEFILTE FISH RECIPE - THE SPRUCE EATS
Make the Fish Stock and Cook the Gefilte. Gather the ingredients. In a large soup pot, mix together sliced carrots, sliced onions, quartered garlic cloves, sugar, paprika, salt, white pepper, and 4 cups water. Bring to a boil. Reduce the stock to a simmer and gently place the fish balls into the stock.
From thespruceeats.com


WHAT IS GEFILTE FISH? - THE SPRUCE EATS
Gefilte fish (pronounced "guh-FIL-tuh") started out as a forcemeat of finely chopped fish, onions, egg, bread and seasonings which was blended together, stuffed back into the skin of the fish and then poached in a rich stock. Indeed, gefilte is the Yiddish word for "stuffed." Over time, the step of stuffing the mixture into the skin of the fish ...
From thespruceeats.com


SPICED GEFILTE FISH - JAMIE GELLER
1. Preheat oven to 350°F. 2. Line a 9 x 5 x 3-inch loaf pan with onions, carrots and celery. 3. Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan. 4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish.
From jamiegeller.com


WHAT IS GEFILTE FISH? | KITCHN
Gefilte fish (from the Yiddish for “stuffed fish”) is a Jewish dish consisting of ground, freshwater fish such as whitefish, pike, and carp that has been mixed with eggs, onions, matzo meal, and seasonings before being shaped into balls or quenelles and poached in a flavorful fish broth made from the head and bones of the fish.
From thekitchn.com


LOATHE GEFILTE FISH? NOT AFTER YOU’VE TRIED THIS
Originally, the chopped fish, onions, matzo meal and eggs were mixed and carefully tucked into the outer skin of the fish (hence the Yiddish word “gefilte,” meaning stuffed or …
From nytimes.com


{VIDEO} AUTHENTIC POLISH GEFILTE FISH WITH BEET CHREIN {DF}
Wet the palms of your hands and form oval shaped patties the size of a golf ball. Place gefilte fish balls into fish broth; add enough water to ensure gefilte fish are submerged fully. Simmer over a low flame slowly for 1.5 hours. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.
From immigrantstable.com


CLASSIC GEFILTE FISH RECIPE | JEWISH RECIPES | PBS FOOD
Ingredients; 7 to 7 1/2 pounds whole carp whitefish, and pike, filleted and ground* 4 quarts cold water or to just cover; 3 teaspoons salt or to taste
From pbs.org


BAKED FROZEN GEFILTE FISH LOAF RECIPE - THE SPRUCE EATS
Preheat the oven to 375 F (190 C). Let the loaf defrost for about 10 minutes, just enough so you can unwrap it from the paper. Pour half of a can of tomato sauce into a loaf pan. Place the gefilte fish loaf on top of the sauce. Pour the rest of the tomato sauce on top of the fish loaf. Cover with aluminum foil. Bake for 1 hour and 15 minutes.
From thespruceeats.com


MAMA'S WORLD CLASS GEFILTE FISH - BIGOVEN.COM
Place a piece of parsnip, parsley root, small onion in food processor and process until smooth. Put fish in large wooden bowl. add processed parsnips etc, salt, 4 cups of sugar, and 8 beaten eggs. Hock until mixture coats blade, add some matzo meal and hock some more..
From bigoven.com


GEFILTE FISH RECIPE | GOOD FOOD
Add 3 cups (750 ml/24 fl oz) water, bring to the boil and simmer for 20 minutes. Strain the stock. 2. Chop the fish roughly and combine in a food processor with the remaining onion and parsley. Process until fine, add the ground almonds, eggs, a little salt and pepper and sufficient matzo meal to bind. The amount of matzo meal will vary ...
From goodfood.com.au


GEFILTE FISH - CHATELAINE
1/3 cup coarsely chopped parsley 1/4 cup matzo meal ... Place onion, parsley, matzo meal and saffron in a food processor. Pulse to combine. Add fish. Pulse until …
From chatelaine.com


GEFILTE FISH RECIPE | FOOD & WINE
Ingredient Checklist. 1 (5- to 5 1/2-pound) whole whitefish, filleted and skinned (reserve head, bones, skin, and trimmings for stock) 4 quarts water
From foodandwine.com


GEFILTE FISH - KOSHER
2 pounds ground cod, pike, carp, or favorite white fish. Directions: Bring fish stock to a simmer in a large stock pot and add the sliced carrot. Place the onion, eggs, salt, sugar, parsley, thyme, and pepper into the bowl of a food processor. Process to a puree. Pour egg mixture into a large mixing bowl and add the matzo meal.
From koshereye.com


PASSOVER GEFILTE FISH I - GEFILTE FISH - KOSHER RECIPE - CHABAD
Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish. Mix thoroughly. The more you mix fish, the fluffier it will be. Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely. Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water.
From chabad.org


GEFILTE FISH WITH PARSLEY SAUCE | RECIPE | KOSHER RECIPES, …
Mar 24, 2018 - The broth adds so much flavor to the fish and then turns into a wonderful sauce to serve with the fish. It is best made with wine, but if you won't have or
From pinterest.com


Related Search