Title: Gefilte Fish (Long Version)
Categories: Fish Jewish
Yield: 1 Servings

FOR STOCK
		Head, Bones & Skin of fish
2	lg	Onions; sliced into rings
4	lg	Carrots; sliced in thin rings
4		Celery sticks Water; to cover Salt & plenty of freshly groun
FISH MIX
9	c	Minced Fish (1 1/2kg/3 lb)
2	md	Onions
2	tb	To 3 tb Oil (such as mild olive or peanut oil) *
2		Eggs
2	tb	Ground Almonds (opt)
1/4	c	Matzoh Meal, Breadcrumbs or White Bread (50g/2oz); soaked &
1	md	Carrot, finely grated- opt
1/3	c	Very Cold Water (75ml/3fl oz
2	ts	To 3 ts Salt (this dish takes rather a large quantity of sal

There are literally hundreds of ways of making this popular dish. What they all agree on is that mixture should contain more than one kind of fish. The most widely used proportion is 2/3 of lean white sea fish, such as cod, whiting or haddock, to 1/3 freshwater fish, such as carp or pike, etc. In Israel, "gefilte fish" is mostly made w/carp. Carp, especially when mixed w/pike, gives a firmer texture amd a more intense flavor. The color of gefilte fish is also disputed. Some people tint it w/onion skin to color it brown while others use tumeric or saffron to make it yellow. The recipe given below is an almagamation of many recipes. It can me made into round or flat dumplings or served in traditional way - stuffed into skin of fish.

TO PREPARE STOCK: Wash fish heads, bones & skins carefully & place in a large pot. Add vegetables & just enough water to cover. Bring to boil, skim & reduce heat. Simmer gently for abt 30 mins. Add salt & pepper. At this stage fish heads & bones can be discarded, though this is not traditionally done.

TO PREPARE FISH: The best way is to chop it in a wooden bowl w/help of a chopping blade which is known as "hachoir", or "hack messer", in Yiddish. The action of chopping incorporates air into mixture making it light & fluffy. If preparation is done by hand, combine fish & onions & chop them until a fine, homogenous mixture is achieved, moistening it frequently w/ a few drops of very cold water. Otherwise, fish & onion can be either minced or processed. Sometimes onions are slightly sweated in a little oil to soften their flavor before they are added to fish mixture. Mix rest of ingreds together. ** If mixture is too soft, add some more matzoh meal. Allow mixture to rest for at least 30 mins in a cold place. Form balls into either 1 1/2 inch (4 cm) or into torpedo-shaped patties. Slide them into boiling liquid. Reduce heat & simmer, half covered, for one hour. *** Switch off heat & allow the fish to reach room temeperature in liquid. Lift fish onto a serving dish & decorate each dumpling w/ a slice of cooked carrot. Boil gravy to reduce it, & chill until almost jelled. Spoon some over decorated balls. Chill & serve w/remaining gravy handed around in a sauce boat. Although this dish can be eaten hot, it is usually served cold, accompanied by "chrain" a beetroot or horseradish sauce.

see part II

From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle Cathie Ltd. By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

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