Gefilte Fish

[jackal10]

Gefilte Fish

Jewish fish quenelles

Like quenelles, originally a way of making bony fish , like carp or pike easily edible. In ancient times, carp were raised in inland fish ponds,and were a significant source of protein. It made them acceptable for the Sabbath when boning was forbidden, the flesh of the fish was chopped and stuffed back into the skin. Few people now stuff the skin, but make balls instead.

There are many variations. Those of Polish and Hassidic descent prefer them quite sweet. Those of Russian and Lithuanian descent prefer them not so sweet, but peppery. Some from the south add ground almonds. English tradition rolls them in coarse Matzo meal and fries. My mother added mashed potato, so they were more like a fish-cake.

Traditionally gefilte fish poached and served cold with the stock jellied, a thin slice of cooked carrot on the top and accompanied by Chrain (horseradish and beet sauce.

They can also be served with an egg and lemon sauce.

• 2 lb Mixed white fish
  
• 2 Eggs
  
• 2 Carrots
  
• 1 Stick celery
  
• 3 Onions
  
• 3 oz Matzo meal
  

1. Fillet the fish, and make a strong stock from the heads, bones and skin. If you ask your fishmonger he may give you extra heads and fish frames. Put them, together with one of the onions, chopped, the chopped stick of celery, and half of a carrot with a pint of water in a saucepan and boil for half an hour. Strain

2. Chop the fish and the remaining onion by hand, or blitz for 5-10 seconds in a food procesor. The texture should not be too fine, not a puree, but you should not be able to distinguish the indiviual lumps.

3. Add the beaten eggs (whites only if you are upmarket), season well with salt and pepper, add a Tbs of sugar if you are Polish, and add enough Matzo meal to bind.

4. Leave the mixture in the fridge for half an hour to set up

5. Roll into ping-pong sized balls. Wet hands help.

6. Bring the stock to just boiling and lay in the balls. Poach for half an hour, then strain.

7. Slice the remaining carrot into thin rounds, and cook in the stock. Lay a round of carrot on each ball.

8. Reduce the stock by half and ladle over the balls.

9. Put in fridge until jellied

Keywords: Intermediate, Fish, Jewish

( RG941 )