Gefilte Fish
Gefilte fish (poached fish balls) are a traditional Jewish food that my family would usually serve once a year at Passover on the Seder. The recipe calls for white fleshed fish, but you can substitute 30-50% of the fish with trout, char, or salmon if that's all you have.
This batch makes quite a bit so make it a 1/2 recipe if you're unsure.
1.5 lb whitefish
1 lb walleye or perch
1 lb pike
1 large onion coarsely chopped
1/2 cup water
2 eggs
3 heaping teaspoons Knorr fish or wonton soup stock (found in the Asian aisle of your grocery store)
generous amounts of salt & pepper to taste
Bone and skin the fish. Place the fish and chopped onion in a food processor and mince very finely. You may have to do this in 2 or 3 batches.
Place the fish in a large mixing bowl and mix 2 eggs, water, fish stock, and salt & pepper into the chopped fish until well blended. Be liberal with the seasonings otherwise the result will be quite bland.
Wet your hands and then shape the fish into egg-shaped balls about the size of the palm of your hand and drop them one by one into a large pot of salted, boiling water. When all the fish are in the pot, cover with a tight lid, turn down the heat and simmer for 1.5 hours. Do NOT lift the lid during the cooking.
Carefully remove the fish with a slotted spoon, drain on paper towel until cool and then place in containers in the fridge to chill for several hours. Serve cold.
|