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Gefilte Fish, Bubbe's (P, KLP, TNT)
Source: Unknown
Serves: 8-10

3 pounds fresh (not smoked) whitefish, filleted and finely chopped
2 onions, chopped
1 carrot, finely minced
1 bunch fresh dill
2 stalks celery, cut in 2" lengths
1 lemon, thinly sliced
3 tablespoons margarine
3/4 cup matzo meal
1 egg
1 tablespoon sugar
Salt, to taste
Pepper, to taste
1 bottle white wine
1 packet unflavored carageenan product (optional)

Place the margarine and onions in a saucepan. Cook and stir over a medium heat, until the onions are thoroughly browned. Set aside until needed.

In a large mixing bowl, combine the whitefish, matzo meal, carrot, 1/2 the dill which has been finely minced, sugar, egg, and the cooked onions. Add the salt and pepper. Mix thoroughly.

Pour the white wine into a large skillet, and then add an equal amount of water, the lemon, the other half of the dill, and the carageenan, if you wish to have a jellied broth.

Bring the liquids to a boil, and then turn off the heat. Scoop about 1/3 cup of the fish mixture into your hands, form it into a ball, and slip it into the liquid in the skillet. Repeat.

When the skillet is full and all the fish mixture used, reheat the broth to a low boil over a medium flame. While the broth is heating, baste the tops of the fish balls with the hot liquid. Once the broth reaches a boil, turn the balls over in the skillet, cover, and remove them from the heat. Allow the pan to sit for about 15 minutes.

Place the balls in a storage container, pour over them, and chill until you are ready to serve. These freeze beautifully.

Posted by Andrea Feldman

Nutritional Info Per Serving: N/A