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Gefilte Fish
The term Gefilte Fish comes from Yiddish and means 'filled fish'. In the past slices of fish would be filled with minced fish filling. Although that
can still be done, it is more usual to arrange the mixture of fish filling into round shapes.
This food, which is often eaten at Passover time, may be served on lettuce with slices of carrot. It is mostly eaten with horseradish.
Ingredients (for about 10 pieces)
- 1½ lb of white fish (700g) - fillet and remove heads
- 6 oz. halibut fillets (175g)
- 1 large egg
- 1 large onion (chopped very small)
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoon of matzo meal (can buy this at Sainsburys)
- 1 large carrot (peel and slice)
- Jar of horseradish (not sauce)
ALSO for Stock
- fish bones and head
- 1 sliced, medium onion
- couple of sprigs of parsley
- ½teaspoon of salt
- 1 to 1½ pints water
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- Remove the skin from the filleted fish by running a knife between the skin and the flesh.
- Rinse the bones and the heads thoroughly under cold water.
- Place the stock ingredients, the slices of onion, the parsley, salt and fish bones and heads into a large saucepan
with the water. Bring the contents to the boil and skim top of water.
- Place lid on saucepan and simmer for ½ hour.
- Strain the stock and pour it back into the saucepan.
- Put the white fish and halibut fillets into a food processor and blend until fine.
- Add the egg, chopped onions, salt and pepper. Process.
- When processed, place in a mixing bowl and mix in the matzo meal.
- Add carrots to the stock and simmer.
- Mould the fish mixture into round shapes (about 1½ oz. each).
- Put the fish balls into the simmering stock, making sure they are covered with water (add if necessary).
- Place lid on saucepan and simmer for about 1 hour.
- Then let them cool in the stock.
- Place the fish balls, still in the stock, in a fridge for 4 hours.
- When serving, garnish each fish ball with sliced carrot. Horseradish should be available for use.
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