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

TO STUFF A WHOLE FISH
1	lg	Carp (abt 1 to 1 1/2 kg/2-3 lb), when boned & skinned this w
		Parsley Sprigs; to garnish

TO STUFF A WHOLE FISH: Buy carp whole. Wash it well & rub plenty of salt to get rid of slimy mucous on its skin. Wash away salt well, scale the fish & dry it w/paper towels. Lay carp on a chopping board. With a sharp, flexible boning knife make an incision along its back. Carefully separate flesh & skin, leaving flesh adhering to bones. When belly is reached, turn fish over and proceed on other side, until skin is free of all meat, but head remains attached. Wash well & dry w/paper towels. Remove intestines from carcass, being careful not to damage gall bladder as itis extremely bitter. Wash well & scrape all meat from carcass. Use bones to make stock. Stuff skin w/"gefilte" mixture, re-shape fish and sew opening w/cotton thread. Any remaining mixture can be shaped into small dumplings which are poached & arranged around fish for decoration. Wrap stuffed fish in a large piece of muslin & tie ends. Poach for 1 to 1 1/2 hours in a fish kettle, covered w/stock. When ready, lift out fish, reduce the stock by half & then return fish to cooking liquid to cool. Lift out fish & refrigerate for 12 hours. When cold unwrap it & remove sewing cotton. Mask bottom of a large serving dish w/jellied fish stock. Lay fish in center, arrange fish balls around, decorate w/carrots & glaze w/ more stock. Chill to set. Serve dish garnished w/parsley sprigs & accompanied by rest of jellied stock and "chrain", served separately.

* The quantity of oil depends on oiliness of fish. When using dry fish, a larger amount of oil is needed to keep the mixture light.

** If a lighter "gefilte" is preferred, eggs can be separated. The yolks are then used in mix while whites are whipped

into a stiff snow & added at last stage. If this procedure is followed mix has a very soft consistency & needs to be moulded w/help of 2 spoon as though making "quenelles".

Traditionally "gefilte fish" is simmered for a long time. Some recipes recommend simmering for for up to three hours. I find, however, that long simmering bleaches out flavor of fish & through stock, when cold, is beautifully jellied and strong tasting, fish is rather insipid. For fresher flavor, cook for a shorter time, sometimes even 1/2 hour is enough. Lift out fish & keep warm. Bring stock to a boil & reduce stock by half. Remove from heat, return the fish to pot, cover & allow fish to reach room temp in liquid.

(hachoir or hack messer refer to a sort of meat cleaver - S.L.)

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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