Gefilte Fish
Yield
18 servingsPrep
30 minCook
40 minReady
120 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
|
|
| 1 | pound |
pike
fillets |
* |
| 2 | each |
onions
sliced |
|
| 4 | cups |
water
|
|
| 2 | each |
carrots
sliced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
ground |
|
| 2 | large |
eggs
|
|
| ¼ | cup |
matzo meal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
|
|
| 453.6 | g |
pike
fillets |
* |
| 2 | each |
onions
sliced |
|
| 946 | ml |
water
|
|
| 2 | each |
carrots
sliced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
ground |
|
| 2 | large |
eggs
|
|
| 59 | ml |
matzo meal
|
*
|
Directions
Defrost the fish, if frozen.
Save the head, skin and bones of fish when filleting.
Place them in a large saucepan with the onions, water, carrots, salt and pepper.
Cook over high heat until the fish is ready.
Grind the fish in a food processor.
Add the eggs and matzo meal.
Mix until well blended.
Drop balls of the fish mixture into the fish stock.
Cover and simmer for 30 minutes.
Remove the cover and continue cooking for 10 minutes longer.
Cool the fish balls and place on a platter or in a bowl.
Strain the fish stock over fish balls.
Add the carrots around the fish.
Chill.
Serve with horseradish.
