RE: [Cz-L] Add recipe: Ghiveci

Miriam,

My grandmother's recipe for Gefilte Fish

3 lbs Yellow Pike (filet and skin off) Save the heads and bones.
 
1 lbs White Fish (filet and skin off) save the heads and bones.

Carp Head

2 Eggs

2 matzohs for Passover or 2-4 slices of Challah depending on size.

4 Onions for fish

2 Onions for stock

1/4 cup of vegetable oil

Salt, White Pepper, Sugar.

For the fish stock

Fill a large Dutch Oven or roasting pan (24”) with water, place on two
burners, Add the 2 onions cut into quarters.

Add white pepper and salt to taste. This fish is best when it is a bit
peppery.

Place the Carp head and the Yellow Pike and White Fish heads in Cheese Cloth
or a Cheese Cloth bag and put in the water. Repeat with the fish bones.
Bring to a boil and reduce heat and let simmer for about an hour.

For Gefilte Fish

Chop the 4 onions and sautee in a 1/4 cup of vegetable oil, do not brown,
until the are translucent. Set aside.

Soak the Matzos or chalah in water until soft.

In a Cuisinart (with knife), place fish (mix yellow and white), half the
bread, half the sauteed onions, pepper (1/2 tsp.), 1/2 tsp. salt, 1/2 tbs.
sugar, an egg, and half the bread and mix. If the bowl is small put less.
When its is mixed transfer to a large bowl and repeat until all the fish is
ground with the onion, eggs and chalah.

Taste the fish stock it should taste fishy, peppery and oniony. If it
tastes watery let it simmer longer.

When the stock is ready, take out all the bones and heads and throw away.
If the pan is large and deep I may leave one head.

Oil your hands and grab a handful of ground fish and make a ball, you may
make small balls or large loaf like balls. Gently, place them in the
simmering stock. Let it boil for about 16-20 minutes. It will be done when
the ball floats, looks white and when a toothpick comes out clean. (Small
balls will take less time)

Take out the balls out place on a deep platter or a baking pan; pour the
stock over the fish. Cover and refrigerate.

Its best served cold in slices with a bit of stock, with white or beet
horseradish. If the stock jells you are in luck.

Jerry

Jerry Lapides, Ph.D.

-snip-
Received on 2006-10-09 15:22:24