Yield: 12 Servings
|3 pounds||Yellow pike; white fish|
|1 large||Onion; chopped with the fish|
|2 \N||Eggs (raw)|
|\N \N||Salt and pepper to taste|
|\N \N||Fish heads and bones|
|3 \N||Sliced carrots (up to)|
|3 \N||Sliced onions|
submitted by: dep11@... (David Palmer, New York City) from Felice Weingarten(supposedly recipe of Freda Palmer) 1. Fish fillets should be ground with onion at fish store. It is then chopped with ice cold water with the eggs, carrots, sliced onion, sugar, salt, pepper.
2. Cook fish heads and bones (with additional carrots and onions?) in large heavy pot for about 20-30 minutes covered with water.
3. Make fish balls (using cold water on hands) and gently place in fish stock. Cook 2½ - 3 hours on very low flame - must boil.
4. Cool. Chill. Serve with cooked carrots slices, parsley, jelled fish broth and horse radish.
Note: This is a Polish style gefuilte fish and therefore should be VERY sweet and with lots of pepper. Adding sugar to the fish stock wont hurt. If you want sweet fish just add more sugar. One critical point is that when placing the fish balls into the stock one should let each layer cook for a bit before adding the next layer. This prevents the fish balls from sticking together in a glutinous mass. The purpose of the cold water on the hands is to make sure that the fish balls are not too dense. The fish balls should not have the consistency of meatballs. In fact, you will probably wonder the first time you try this just how the fish stays together. The cold water also keeps the fish from sticking to your hands. One variation has finely chopped almonds mixed in with the fish. Not bad. The fish usually tastes better the second day.
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RECIPE ARCHIVE - 13 MAY 1996
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