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Gefilte Fish, New Wave (P, KLP, TNT)
Source: "MealLeaniYumm "(All That's Missing is the Fat)," by Norene Gilletz
Serves: 16

Fish Stock:
2 onions, sliced
2 carrots, sliced
6 cups water
1 tsp. salt
1 tsp. sugar

Fish Mixture:
2 onions, finely minced
1 carrot, finely minced
2 tbsp. fresh dill, minced
2 lb. minced fish, (use equal amounts of whitefish and salmon)
3 eggs, (or 1 egg plus 4 egg whites)
1/2 cup cold water
1/4 cup matzo meal, (ground almonds may be substituted)
2 tsp. salt, (to taste)
1 tsp. pepper, (to taste)
1 tbsp. sugar, (to taste)

Fish Stock:
Combine 2 onions, 2 carrots, 6 cups water, 1 tsp. salt and 1 tsp. sugar in a large pot and bring to a boil. Simmer partly covered for 15 to 20 minutes.

Fish Mixture:
Meanwhile, combine remaining ingredients in the large bowl of an electric mixer. Beat on medium speed until smooth and silky, about 20 minutes. (If mixing fish in the processor, divide mixture into 2 batches. Process each batch for 3 to 4 minutes.)

Moisten your hands and shape mixture into plum-sized balls. Drop carefully into simmering liquid. Simmer partially covered for 1-1/2 to 2 hours. When cool, carefully remove fish balls from broth with a slotted spoon. Garnish with carrot slices. Serve with horseradish. Terrific hot or cold.

Can be frozen, but fish may become watery. If you simmer the defrosted fish for 10 minutes in boiling water to cover, it will taste freshly cooked!

Variations: Omit onions and carrots from fish mixture. Add 1/2 cup minced red pepper, 1/2 cup minced green onions, 2 tbsp. minced parsley, 1 tsp. basil and 1/2 tsp. thyme to fish mixture.

Chicken Gefilte "Fish": Substitute 2 lb. minced boneless, skinless chicken breasts for fish. Turkey breasts can also be substituted.

Poster's Notes:
Here is an excellent, easy recipe for Gefilte Fish using salmon fillets. The long beating time makes the fish silky rather than grainy. The food processor method is faster.

Jelly comes from using fish bones in the broth. The color of gefilte fish depends on the type of fish mixture used. My mother (the maven!) always insists that for snow white fish, you have to use a mixture of whitefish, pike and pickerel (dore). She says that carp makes gefilte fish dark in color and strong-tasting. In this recipe, substitute any kind of firm, fresh fish fillets that are readily available in your area.

Posted by Norene Gilletz

Nutritional Info Per Serving: 184 Calories (kcal); 3g Total Fat; (12% calories from fat); 10g Protein; 31g Carbohydrate; 57mg Cholesterol; 445mg Sodium
Food Exchanges: 0 Grain(Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1-1/2 Other Carbohydrates