Gefullte Fish Recipe
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Ingredients
5 pounds fish fillets
Heads, bones and trimmings from fish
5 onions, sliced
1 stalk celery, sliced
2 large carrots, sliced
Water to cover
Salt and pepper
3 or 4 eggs, depending on size
2 tablespoons matzo meal
Horseradish
Directions
1. Have butcher grind the fish or put it through the finest blade of a food grinder.
2. In a large kettle, combine heads, bones and trimmings of fish with four of the onions, celery and carrots. Cover with water and season with salt and pepper. Bring to a boil.
3. Meanwhile, place the remaining sliced onion and the eggs in an electric blender and blend well. If a blender is not available, chop the onions to a pulp with the eggs. Add the onion-egg mixture to the ground fish and blend well. Add matzo meal and salt and pepper to taste. Add one quarter cup of water and blend well.
4. Shape the fish mixture into balls and drop into simmering fish broth. Lower the heat so that the broth barely simmers and cook, covered, two hours. When cool, remove the balls to a platter. Garnish with the cooked carrots and strain the fish broth. Chill.
2. In a large kettle, combine heads, bones and trimmings of fish with four of the onions, celery and carrots. Cover with water and season with salt and pepper. Bring to a boil.
3. Meanwhile, place the remaining sliced onion and the eggs in an electric blender and blend well. If a blender is not available, chop the onions to a pulp with the eggs. Add the onion-egg mixture to the ground fish and blend well. Add matzo meal and salt and pepper to taste. Add one quarter cup of water and blend well.
4. Shape the fish mixture into balls and drop into simmering fish broth. Lower the heat so that the broth barely simmers and cook, covered, two hours. When cool, remove the balls to a platter. Garnish with the cooked carrots and strain the fish broth. Chill.
