Madges Gefilte Fish Food

MADGE'S GEFILTE FISH

Steps:

• In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
• In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
• Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

GEFILTE FISH APPETIZER (DOCTORED FROM THE JAR)

Steps:

• Place very little olive oil in a pot over medium heat.
• Add the onion and just slightly brown.
• Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste.
• Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes… Remove from heat.
• Take the pieces of fish out of the pot very gently and cool on a platter.
• Reserve the vegetables.
• Slightly oil a cookie sheet.
• Lay the pieces of fish onto the slightly oiled cookie sheet and turn the fish over, so that both sides of the fish are oiled. Place the fish into a pre-heated 350 degree oven for 10 minutes.
• Turn the fish over and bake another 10 minutes, or until the fish is slightly browned. Remove from oven and refrigerate. Serve with the reserved vegetables and horseradish.

GEFILTE FISH WITH PARSLEY SAUCE

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.

GEFILTE FISH

Steps:

• Put the fish scraps in a large pot with 1 onion, the celery, bay leaves, peppercorns, and water to cover; bring to a boil, then reduce the heat to low.
• Peel the other onion, quarter it, and combine it with the fish fillets in a food processor. Pulse until coarsely chopped; do not over process. (You may have to do this in batches.) Add the eggs, one at a time, pulsing after each addition. Add the matzo meal and about 1/2 cup water and process for a few seconds; the mixture should be light, smooth, and almost fluffy. Add a little more water if it seems too dry. Season with salt and pepper.
• Drop the carrots into the simmering stock. With wet hands, shape the fish mixture into small ovals, about the size of eggs. Lower each one of them into the simmering stock; don't worry about crowding. Cover and adjust the heat so the mixture simmers; cook for about 1 1/2 hours, then turn off the heat and let the fish cool in the liquid.
• Use a slotted spoon to transfer the fish balls and the carrots to a platter. Raise the heat to high and reduce the stock, if necessary, to about 2 cups. Strain it over the fish balls, cover the platter, and refrigerate. Remove the fish from the refrigerator about 30 minutes before serving. Serve with a bit of the jelly, a few carrot pieces, and plenty of horseradish.