Return to Main Recipes Page/Return to Home Page
3-1/2 pounds fish (pike and whitefish), ground
Combine all ingredients. Shape into balls and cook in fish stock for 1 hour.
Poster's Notes:
I also ask for the heads and bones of the fish and make a fish stock with them and some carrots, celery, onion, parsley, and peppercorns. I strain the stock and cook the gefilte fish in the stock with fresh carrots, which I then serve with the gefilte fish.
Posted by Sandy Calin
Nutritional Info Per Serving: N/A
4 eggs
1/3 cup water
1/4 cup matzo meal
1 medium onion, grated
2 teaspoons salt
1 teaspoon pepper
This is a recipe I have been making for many years and it always comes out great. I usually have the fish seller grind the fish, but even so, I grind it some more in my food processor.