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Gefilte Fish, Homemade V (P, KLP, TNT)
Source: "Shmulik Cohen's Jewish Kitchen"
Serves: 10-12

1 kilo whole carp
3-4 medium onions
3 hard-boiled eggs
3 fresh eggs
1/4 cup sugar
3 tbsp. bread crumbs or matzo meal
1 tsp. salt
1/2 tsp. black pepper

6 cups water
1/4 cup sugar
1 tbsp. salt
1 tsp. white pepper
2 medium onion, sliced
2-3 carrots, sliced

Cut off the fish heads. Grind the whole fish with the bones.

Add onions, eggs, sugar, bread crumbs/matzo meal, and seasoning and grind again, preferably in a meat grinder (using the food processor gives a mushier mixture). Form into large patties.

To make the broth, mix all ingredients in a big pot and bring to a boil.

Carefully add the patties, adding water if broth doesn't cover the fish. Cover the pot, lower heat and simmer for about 2-1/2 hours. Adding the fish heads to the broth makes it more gelatinous.

Drain and reserve broth and carrots, top each patty with a slice of carrot and chill. Serve cold with a ladleful of broth and lots of good chrain (horseradish relish) (click here for one of the recipes in Condiments).

Poster's Notes:
To actually make stuffed fish, use an additional whole carp cut into 1" slices. Fill each slice with a patty and cook it in the broth the same way.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A