Yield: 12 Servings
|2 pounds||Fish fillets (pickerel & whitefish or pike)|
|2 tablespoons||Matzo meal|
|1½ teaspoon||Salt; to taste|
|½ teaspoon||Pepper; to taste|
|\N \N||Head; skin, bones from fish, if available|
|2 \N||Stalks celery; cut in half|
|2 \N||Carrots; cut in half|
|1 large||Onion; cut in half|
|6 cups||Cold water; approximately|
Date: Mon, 25 Mar 96 13:05:40 EST submitted by: walbergrc@... (Carole Walberg) Recipe By : Carole Walberg's Mother In the typical fashion of Jewish mothers, my mom lived in the kitchen.
Passover was a special time for her since all the food needed to be made from scratch in those days. I loved the taste of her gefilte fish. It looked and tasted wonderful. This recipe contains pickerel fillets but she often made it with a mixture of pickerel, and whitefish or carp.
1. Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse fillets. Grind fish and onion using processor or meat grinder. Add seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix well. Shape into patties and fry in hot oil until nicely browned. Patties are easily shaped if hands are moistened with cold water.
2. Stock: Place fish patties and vegetables in bottom of large stock pot.
(Add fish bones, etc. if available). Add water to cover fish. Add seasonings and margarine. Cover and simmer for about 2 hours. Carefully remove fish from stock and arrange on platter with vegetables around the fish. Serve hot or cold with horseradish.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 1996
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