ZAMOSC GEFILTE FISH
The gefilte fish in Joseph Wechsberg's mouthwatering description is unfortunately a dish of the past. Today, most people buy frozen or bottled brands. Good cooks, however, insist on preparing the homemade variety for Friday night and the holidays. My late mother-in-law, Peshka Gerson, made it twice a year, at Passover and Rosh Hashanah. She used her mother's recipe, handed down orally, from Zamosc, Poland. Her only concession to modernity was making individual patties rather than stuffing the filling back into the skin as described by Wechsberg. In addition, her filling was less elaborate. Years ago, when I asked Peshka for her recipe, two of her sisters-in-law were present. They all agreed that the rule of thumb is one pound of fat fish to one pound of thin. They also preferred the Polish custom of adding a little sugar. (Lithuanians say sugar is added to freshen already unfresh fish. Needless to say, Lithuanians do not add sugar to their gefilte fish.) Peshka, Chuma, and Rushka disagreed, however, on the seasonings. Chuma insisted on more salt, and Rushka explained that a little almond extract would do the trick. They both took me aside, promising to show me the "real" way to make gefilte fish. I have used their two suggestions as variations on Peshka's basic recipe. Make your fish Lithuanian or Polish, with sugar or without, but just remember-it's the carrots and horseradish that really count! I have been making this recipe since the mid-1970s. The only difference is that I cook the fish for twenty minutes. My mother-in-law cooked it for two hours!
Provided by Joan Nathan
Yield Makes 24 large patties
Number Of Ingredients 20
Steps:
- 1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.
- 2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.
- 3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.
- After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.
- 4. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.
GEFILTE FISH
My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.
Provided by Daisy
Categories Appetizers and Snacks Seafood
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
- Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
- With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g
GEFILTE FISH
Steps:
- 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
- 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
- 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
- 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.
SALMON GEFILTE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
- Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
- Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
- Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
- Serve with the mayonnaise.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
CLASSIC GEFILTE FISH
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.
Provided by Joan Nathan
Categories Egg Fish Onion Appetizer Sukkot Rosh Hashanah/Yom Kippur Carrot Fall Kosher Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 26 patties (P)
Number Of Ingredients 11
Steps:
- 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
- 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
- 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
- 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
- 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
- 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
DELICIOUS OLD STYLE GEFILTE FISH
I have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!
Provided by SkipperSy
Categories Russian
Time 4h
Yield 20-22 Fish Patties, 20-22 serving(s)
Number Of Ingredients 15
Steps:
- PREPARATION:.
- Have the fish store person fillet the fish and save the head, bones and skin for the fish stock. Remove the skin and bones from the fish steaks as well and save; Also, remove any small bones which might still be embedded in the meat (use a small pair of pliers); Prepare "Prep #1" first and then follow cooking Instructions #10 & #11; After the fish stock is simmering on the stove top do preparation "Prep #2 to #6" as noted below.
- Prep #1) FISH STOCK - If using whole carrots, cut 1 carrot up into small pieces (if not you will be using the baby carrots); Cut 1 of the celery stalks into small pieces; Use 2 of the onions and remove the first brown dirty skin layer and discard; Cut up these onions into smaller pieces and with the brown skin layer (add a few more brown skins from other onions).
- Prep #2) FISH MIXTURE - Cut all the fish meat up into small pieces and then chop finely or grind coarsely in a food processor. Grade coarsely; 5 oz baby carrots (or 1 whole carrot), 1 onion (with the skin removed) and 1 celery stalk.
- Prep #3) FISH PATTIES - Add into a very large bowl the coarsely ground Fish Mixture (meat and vegetables); Add 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon pepper; Make a well in the center and add the eggs and matzo meal; Next mix thoroughly all the ingredients and at the same time try to retain some of the coarseness of the fish, don't mash it up to much(tiny chunks of fish is all right in the finished fish patty).
- Prep #4) Slice lengthwise in half 5 oz of the baby carrots and set aside, which will be added during the last half hour of cooking (or cut up into thin rounds the third carrot).
- Prep #5) FISH PATTY FORMING (prepare after stock is filtered thru a sieve and simmering on the stove top) - Moisten your hands in some cold water and form the fish patties into oval shapes about 3 inches long; Place the patties on one or two big plate; You should be able to make about 20-22 patties (which will be placed into the simmering fish stock).
- Prep #6) Wash the parsley and set aside.
- COOKING INSTRUCTIONS:.
- FISH STOCK - Add 2 quarts of water to a very large pot; Add the reserved/saved fish head, bones and skin; Add 5 oz of baby carrots (or 1 carrot cut up), 1 cut up celery stalk and 2 cut up onions and skins; Add 2 teaspoons salt, 1 teaspoon sugar and 1 teaspoon pepper.
- Bring the stock to a boil and then lower the heat to a simmer. Remove all scum which rises to the top and discard; Let simmer on low heat for about 45 to 60 minutes, uncovered.
- Next pour/filter the fish stock through a sieve and retain the stock. Discard the bones, skins and vegetables. Then place the retained stock back into the pot and bring to a low simmer once again.
- Place each Fish Patty one-by-one into the pot, making sure the patties do not break up. Retain a low simmer and shake the pot to prevent the patties from sticking to each other (use a wooden spoon or rubber spatula as needed); Cover and cook for 1 hour on a low heat; Occasionally check to remove scum and turn some of the top patties over as may be required.
- Next remove the cover, add 5 oz of the baby carrots (or 1 carrot cut up into thin rounds); Turn a few patties on the top to keep them moist and under the liquid, remove scum and spoon some liquid over patties as needed; Cook for another 1/2 hours.
- Again, making sure you do not break up the patties.
- Remove the patties and carrots with a slotted spoon and place on a serving plate or in an aluminum foil pan; Place one carrot on top of each fish patty.
- Next pour/filter the fish stock through a sieve and retain the stock. Discard any by-products. Return the stock to the stove top and on medium heat reduce to about 2 cups of stock. Pour some of the stock over the fish in the plate or pan and cover using plastic wrap. Pour some extra stock into a plastic container and with a cover.
- Place the Gefilte Fish and extra stock in the refrigerator to cool for several hour or more.
- Serve the Gefilte Fish at room temperature on individual plates; Garnish each plate with a little parsley and some of the jelled fish stock on the side of the patty.
- Serve with red and white horseradish, enjoy --.
- .
- NOTES:.
- A) Check out my Aunt Zelma's Gefilte Fish which uses salmon and tastes sweet, by going to the following url;.
- Gefilte Fish by Eileen Mintz, at.
- http://allrecipes.com/Recipe/Gefilte-Fish/Detail.aspx .
- B) Here are some more photos showing step-by-step how Gefilte Fish is made --.
- http://www.zenreich.com/ZenWeb/gefilte.htm .
- May 2010; I made a variation on this recipe, Salmon-Tilapia Gefilte Fish (see photos) -- You can easily modify this recipe accordingly by using Salmon and Tilapia fish.
Nutrition Facts : Calories 168.7, Fat 5.9, SaturatedFat 1.1, Cholesterol 70.5, Sodium 704.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 21.7
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