Gefilte Fish Recipe
Ingredients
| Whitefish | 3 Pound | |
| Onions | 4 Medium | |
| Eggs | 3 | |
| Salt | 1 Tablespoon | |
| Black pepper | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Cracker meal | 1⁄2 Cup (8 tbs) | |
| Carrots | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 2462 Calories from Fat 866
% Daily Value*
Total Fat 96 g147.9%
Saturated Fat 17.5 g87.3%
Trans Fat 0 g
Cholesterol 1451 mg483.7%
Sodium 6839.4 mg285%
Total Carbohydrates 101 g33.8%
Dietary Fiber 20.1 g80.3%
Sugars 46.9 g
Protein 290 g579.9%
Vitamin A 455.8% Vitamin C 117.1%
Calcium 71% Iron 71.2%
*Based on a 2000 Calorie diet
Directions
Grind whitefish; use small blade.
Grind 2 onions; combine white- fish and onions in wooden chopping bowl.
Stir in eggs, 2 teaspoons salt, pepper and sugar.
Chop well; add cracker meal and 1/2 cup water gradually.
Slice remaining onions and carrots.
Place heads, skin and bones, 1 teaspoon salt, remaining onions and carrots in large kettle; add 2 quarts water.
Bring to a boil; boil for 30 minutes.
Form whitefish mixture into individual balls the size of small oranges.
Place whitefish balls into liquid in kettle; add water, if necessary, to cover whitefish balls.
Simmer for 2 hours and 30 minutes or until stock has been reduced by half.
Remove from heat; carefully remove whitefish balls to serving platter.
Top each ball with slice of cooked carrot.
Strain fish stock into bowl; refrigerate fish and stock until stock jells.
Serve cold with horseradish.
Chef
