Mom's Gefilte Fish
A traditional Ashkenazi gefilte fish recipe using pike, white fish, and carp, ground and formed into patties and poached in broth. Attributed to Roslyn Slavitti (Leslie Goldress' mother).
The Original
Processed by Claude
Ingredients
- ●9 lbs. (4085g) fish (7½ lbs. pike & white fish, 1½ lbs. carp)
- ●8 carrots
- ●6 Tbsp. (90ml) matzoh meal
- ●6 eggs
- ●salt & pepper to taste
- ●10 onions
- ●1/2 C. water
- ●4 large onions sliced thick
Instructions
- 1
Step 1: Fill a 12 quart pot half full of water and put up to boil.
- 2
Step 2: Add 4 large onions sliced thick and salt and pepper. Have fishman fillet fish and save bones, skins and heads. Put bones, skins and heads into 2 ft. square piece of sheeting, tie together tightly and add to cooking water.
- 3
Step 3: Now begin fish patties. Quarter 6 onions. Put onions, fillet fish and 3 of the carrots through grinder. Add unbeaten eggs to this mixture and matzoh meal. Add 1/2 cup of water and salt and pepper.
- 4
Step 4: Check consistency, if more water is needed add another 1/4 cup. Put entire mixture through grinder a second time.
- 5
Step 5: Remove sheeting from water and set aside. Form hands into patties and drop into the boiling water (dipping hands into cold water occasionally). Use large spoon to slide patties into boiling water if necessary. When all patties are in boiling water replace sheeting containing bones, etc. on top of patties.
- 6
Step 6: Cover partially and continue cooking for 2 hours. After 1 hour add carrot circles from 5 carrots. After the 2 hours remove bones and let patties cool in pot.