Rosh Hashanah and Passover always remind me of my excitement as a young girl, going to dinners and seders at my grandparents homes. The first night was held at my father's parents, and the second night at my mother's parents. Each grandmother made gefilte fish and we always had a lively discussion as to which was better.... "that year."
After their passing, my mother made the fish , and with her passing, this wonderful tradition became my own. But.... how to make it??? I did some research, spoke with Aunt Ann (another maven) and finally developed my own recipe. I hope that you enjoy making and serving this, as much as I enjoy sharing a bit of my holiday tradition with you. Hag Sameach!
Order the fish from a trusted fish market, and ask for the following combination of fish: 60% Whitefish 20% Yellow Pike 20% Winter Carp
Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.
Ingredients
Use a 16 quart stock pot.
2 leeks, cut dark green ends off , clean and cut into large chunks
4 large carrots, peeled, cut into large chunks
1 huge onion, peeled, sliced
2 parsnips, peeled, cut into large chunks
3 stalks celery, cut into large chunks
1 1/2 Tablespoons sugar
3 Tablespoons Salt
1/2 -3/4 tsp ground white pepper
2 tsp Osem Chicken stock powder (parve)
rinsed heads, bones, and skin from the fish ( from fish store)
Directions for Stock
Place fish heads, bones, and skin in stock pot, cover with water and set to boil.
Skim the scum from the top and reduce to a medium flame
Add vegetable ingredients and seasonings
Cook on a simmer for half hour- forty five minutes
Fish Ingredients
I will include amounts to make either 13 or 18 (gross weight) of fish
After their passing, my mother made the fish , and with her passing, this wonderful tradition became my own. But.... how to make it??? I did some research, spoke with Aunt Ann (another maven) and finally developed my own recipe. I hope that you enjoy making and serving this, as much as I enjoy sharing a bit of my holiday tradition with you. Hag Sameach!
Order the fish from a trusted fish market, and ask for the following combination of fish: 60% Whitefish 20% Yellow Pike 20% Winter Carp
Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.
Have fish store grind and mix fish, and retain the skin, heads, bones for the stock.
Ingredients
Use a 16 quart stock pot.
2 leeks, cut dark green ends off , clean and cut into large chunks
4 large carrots, peeled, cut into large chunks
1 huge onion, peeled, sliced
2 parsnips, peeled, cut into large chunks
3 stalks celery, cut into large chunks
1 1/2 Tablespoons sugar
3 Tablespoons Salt
1/2 -3/4 tsp ground white pepper
2 tsp Osem Chicken stock powder (parve)
rinsed heads, bones, and skin from the fish ( from fish store)
Directions for Stock
Place fish heads, bones, and skin in stock pot, cover with water and set to boil.
Skim the scum from the top and reduce to a medium flame
Add vegetable ingredients and seasonings
Cook on a simmer for half hour- forty five minutes
Fish Ingredients
Note: 13 lbs yields about 6.6 lbs net; and 18 lbs yields about 9.2 lbs net.
13 lbs (Note: to make 18 lbs, see end quantity)
2 large carrots, peeled, grated (3)
2 large apples, peeled, grated (3)
3 huge onions, finely chopped (4-41/2)
2 T salt ( 3 Tablespoons)
1 tsp white ground pepper (1 1/2 tsp)
2 T sugar (3 T)
7 T Matzoh meal (10 T)
7 Extra Large eggs, beaten (10)
Directions for Fish Itself
I use a medium size wooden chopping bowl, a "chopper", and usually prepare the fish in batches of either 1/2 or 1/3 of entire quantity. This allows teh stock to reboil, and the fish to "set" in the stock, before the next fish balls are added. In this way, they don't stick to each other as much. Do NOT eat the raw fish, you may taste it but then spit it out. IT is fresh water fish, not sushi. Seasoning depends on personal taste. I like it on the sweet side, with a hint of salt, and a dash of pepper. Adjust seasonings accordingly.
PROCEDURE
- Prepare a stock pot with a close-fitting cover. Add all stock ingredients for the fish stock. Bring BACK up to a boil as you prepare the fish balls
- Put about half the ground fish into a large chopping or mixing bowl. (Place it on a towel so that it doesn't slide).
- Combine salt, white pepper, sugar together to mix for even flavoring ( you will add this as "one" ingredient)
- Add ingredients slowly, and in proportion (1/2 seasoning etc. for half the fish) and chop with the chopper (Combine ingredients well....... chopped onions, beaten egg, salt, white pepper, sugar combination, matzo meal and ice water.
***Play with alternating ice water ( by Tablespoon) and matzo meal to get the fish to be "puchy" ( defined as: it begins to stick to the chopper). - I use food preparation gloves for two reasons... it eliminates the smell of the fish from your hands, and it is easier to work with the ground fish.
- With a 1/2 cup size muffin scoop spoon dipped in ice water, scoop a mound from the bowl. Move the fish back and forth between your palms to shape the oval. Glide them into the fish stock. You can place fish next to each other, but NOT touching each other. Remember, fish like to SWIM!!!
- If it is necessary to make several layer, boil first layer, covered until all fish is firm ( 5 minutes) and then proceed to the next layer. ( You DON"T want the fish to stick together).
- Cover the pot and cook for 2 to 2 1/2 hours ( for all quantities of fish). The pot will seem VERY full. That's all right. You may swivel the pot occasionally to sort of stir it, but don't use a spoon because the ovals are too delicate and you will break them apart.
- Allow the fish to cool THOROUGHLY ( almost back to room temperature) before removing the storage container.
- Strain the "soup", discarding the vegetables, but retaining some of the carrot for garnish.
- TO SERVE: Cut each fish ball in half horizontally, and garnish each portion of fish with a slice of carrot from the stock.
YIELD:
13 lbs yields about 25 pieces
18 lbs yields about 40 pieces.
I arrange greens, yellow or orange pepper slices, slices of cucumber, and cherry tomatoes on a platter and place the sliced fish with carrot garnish on top. It is a beautiful and delicious sight to behold.
HAPPY HOLIDAYS!!!! Serve with white, and /or red horseradish.
