GEFILTE FISH
10 servings
Combine in a food processor and pulse until finely ground:
- 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1 celery rib, coarsely chopped
- ¼ cup chopped parsley
Transfer the mixture to a bowl and stir in:
- 3 large eggs, beaten
- 3 tablespoons matzo meal
- 1 tablespoon salt
- 1 tablespoon black or white pepper
- 1 tablespoon sugar
Add, folding in ¼ cup at a time to create a fluffy texture:
- 1 cup ice water
Dip your hands in chilled water and shape the mixture into 1-inch balls. Bring to a simmer in a large pot:
- 4 quarts fish stock, homemade or store-bought
Gently drop the fish balls into the stock (there should be enough room for them to puff up), along with:
- 1 carrot, peeled
Cover and simmer for 30 minutes. With a slotted spoon, remove the balls and layer in a large baking dish with high sides, such as a lasagne pan. Cut the carrot into thin round slices and reserve. Reserve the stock. Sprinkle:
- 2 envelopes (4½ teaspoons) kosher gelatin
over:
- ½ cup cold water
and allow it to soften for 5 minutes. Measure out 8 cups of the reserved stock and stir the gelatin into it until dissolved. Pour the mixture over the fish balls. If there is any stock left over, it can be frozen. Cover and refrigerate until set, about 2 hours. Serve the fish cold with some of the jelly, topped with a carrot slice. Serve with:
- Grated peeled fresh horseradish or prepared horseradish
- Sprigs of dill