Gefilte fish. Is essentially poached fish. The word gefilte was derived from the german word stuffed. At one time the fish mixture was at one time stuffed into the skin of the whole fish – hence “stuffed” You either like gefilte fish or hate it. There is no in between. I know that I can not eat it from the jar because the jelly substance is just plain gross. My mom often made her own and I love the tales of our grandparents and the carp in the bath tub!
- 2 quarts fish stock or water if you cant get/make fish stock
- 1 medium onion coarsely chopped
- 1 large onion quartered
- 20 baby carrots
- ½ parsnip peeled coarsely chopped
- 2-1/2-pound mix of skinned ground fish: (whitefish, carp, cod, pike) Whatever you can get!
- 1/3 cup matzo meal
- 3 large eggs, lightly beaten
- Zest from 1 lemon
- 3 tablespoons freshly squeezed lemon juice
- 4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Place the fish stock or water in a large stockpot add the baby carrots and the quartered onion
- Bring to a boil
- Place the onion, and parsnip in a food processor
- Process until the vegetables are very finely chopped
- Transfer to a large bowl and set aside.
- Put the fish into food processor and process until a ball has formed, about 30 seconds.
- Transfer fish to bowl with vegetables and add, matzah meal, eggs, lemon zest, lemon juice, salt and pepper.
- Mix gently with hands until combined.
- Half the mixture and using wet hands create two oval loafs (You can also create small ovals (like those that come in the jar), but I prefer to slice and serve my Gefilte fish – I sometimes even layer it with other items for an appetizer)
- Gently place into the stock.
- Lower flame to bring to a simmer and cook fish for 90 minutes
- Allow to cool, refrigerate and serve the next day