Yield: 24 Servings
|3 pounds||(net) Ground carp fish|
|1 medium||Onion cut to pieces see NOTE|
|3 \N||Tabls (full) Matza Flour|
|½ cup||(about) water|
|1 teaspoon||Sugar (only)|
|2 tablespoons||Sauteed onions; see NOTE.|
|3 \N||Big onions cut to pieces|
|1 small||Bunch Parsely|
|\N \N||A little fresh dill|
|2 \N||Big carrots; Peeled and cut in rounds|
|4 \N||Fresh carp heads (ask the butcher to clean them. The eyes too) (up to 5)|
On Wensdays my mother use to go down town in Haifa to the Fish Market, We lived on Mount Carmel,She use to buy fresh Carps.She asked the butcher to put them a live in a news paper , (of course old one).She carried them back home by buses ,( it took an hour) Put them in our bath tab and they were swimming happily for a day . Now can you imagine, the ordeal that those poor creatures suffered? Being carried in a news paper, all the way to our bath tab, and still be a live? Well , I think that fish have very strong NERVES.
Soures: Family recipe / My Mother In a big and wide saucepan put oil, onions and fry lightly on medium fire,When lightly brown color and transparent add 2 teasp salt, 1 teasp sugar and ground white pepper. Mix, Add 2 cups water stir and cook covered.
Simmer for 15 minutes on small fire.
NOTE..At this stage you take 2 Tabls of the saute onions with a slotted spoon and ground it in your food processor with the fresh onion to a fine cream like.Add to ground fish.
Add all the other ingredients add water about 6 cups bring to boil. Skim off foam from top, cover and let cook on small fire about ¾ - 1 hour.
Strain liquid in colander. take carrots for decoration for later use, Put liquid back to saucepan ,bring to boil again.Taste , and add if needed salt or pepper or sugar to you own flavour.
Preperation for the Gfilte Fish.
I make life easy.
Put all the fish ingredients - But the water.- in your electric mixer. Beat with the beater and add slowly the water 1 tabls after another, Taste, Yes Yes you have to taste because you can't add flavour after you put to cook.
I just take a little in my mouth and spit.You can add to your own liking.
We don't eat it sweet.
With wet hands, make patties and put carefully in the simmering soup, When you finish with all the ground fish, Shake pan Bring to boil ,If you need to add more water this is the time, the water should cover fish. Cover pan lower fire, It must simmer all the time , and cook for 1½ hours. (Some methods cook with out the lid on, I do ). >From time to time shake pan again and sprinkle cold water on top of fish. Cool for 20 minutes . With a slotted spoon transfer fish patties to glass plate put on top of each pattie the cooked carrot . Cool and keep in refrigerator one day before you serve.
The liquid you strain in colander, Transfer to a glass jar cover and refrigerate.
>From my collecton"From my mother with love & more".
Posted to JEWISH-FOOD digest V97 #299 by ZVI&RINA PERRY <pzvi@...> on