Making gefilte fish is a challenge. My mother made it − my grandmother made it − and I had to make it. In order to become a real Balabusta (woman of the house) I had to prove myself in the kitchen. Challah, chicken soup, and gefilte fish had to be made. Once they were tried and successful - you knew that you were on the way to becoming a Balabusta. The first time I made it -- I was so proud.
Ingredients:
2 carrots
1 large onion
1/2 cup water
1 raw egg
1/2 cup matzo meal
1 tsp salt
1 Tbsp sugar
1/2 tsp pepper
2 1/4 pounds fresh ground fish -- either carp or a mixture of carp, white fish and/or pike. The fishes can be mixed. Nile perch is a new addition to our list of fishes. Nile perch is used alone.
Directions:
Grind together all the Ingredients, and then mix in the ground fish. At this point the fish may be formed into logs -- approx 3" wide and 12" long - wrapped tightly into tin foil for freezing. Frozen fish may be cooked in the log form. It is easy to slice for individual servings. Or, ovals about the size of a pear can be formed. Drop them into boiling sauce and allow them to cook slowly for 2 hours. Let cool before removing the fish balls from the sauce.
Cooking Sauce for Gefilte Fish
4 cups water
4 carrots
3 onions
1 Tbsp salt & 1 tsp pepper
2 Tbsp sugar
fish bones and heads
Bring to a boil and add the fish balls or logs.
Serve with Horseradish on a bed of lettuce. A slice of the cooked carrot adds color to the dish.
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