Gefullte fish ( ashkenazic style from the ukraine)
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a -- nathan | ||
| And goldman | ||
| Stock | ||
| 4 | Stalk celery -- cut in 4 | |
| Inch | ||
| Slices | ||
| 2 | Onions -- quartered | |
| 1 | Green pepper -- cut in | |
| Chunks | ||
| 3 | Carrots -- halved | |
| 8 | cups | Water |
| Bones of the fish and heads | ||
| If desired | ||
| 1 | tablespoon | Freshly ground pepper |
| 12 | Sprigs parsley | |
| 2 | teaspoons | Sugar |
| 1 | Bay leaf optional | |
| Fish | ||
| 4 | pounds | Pike |
| 1 | pounds | Whitefish |
| 1 | pounds | Carp |
| 1 | tablespoon | Salt |
| 2 | mediums | Onions -- finely grated |
| 6 | larges | Eggs |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Sugar |
| ½ | cup | Matzah meal |
Directions
the ration of ish can be adjusted according to taste. The les carp and the more whitefish, the more delicate the flavor. Place all the stock ingredients in a large kettle with a cover. bring to a boil, then cover and reduce heat to simmer. While waiting for the pot to boil, begin preparing the fish. In a wooden bowl. add to the ground up fish all the ingredients listed under fish, carefully chopping and blending. Wet hands and form fish mixture into fat oval shaped patties,carefully sliding each into the simmering stock. Cook slowly for 2 hours. All Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman