INGREDIENTS

INSTRUCTIONS

submitted by: dep11@cornell.edu (David Palmer, New York City)
from Felice Weingarten(supposedly recipe of Freda Palmer)
1. Fish fillets should be ground with onion at fish store. It is then
chopped with ice cold water with the eggs, carrots, sliced onion, sugar,
salt, pepper.
2. Cook fish heads and bones (with additional carrots and onions?) in large
heavy pot for about 20-30 minutes covered with water.
3. Make fish balls (using cold water on hands) and gently place in fish
stock. Cook 2 1/2 - 3 hours on very low flame - must boil.
4. Cool. Chill. Serve with cooked carrots slices, parsley, jelled fish
broth and horse radish.
Note: This is a Polish style gefuilte fish and therefore should be VERY
sweet and with lots of pepper. Adding sugar to the fish stock wont hurt. If
you want sweet fish just add more sugar. One critical point is that when
placing the fish balls into the stock one should let each layer cook for a
bit before adding the next layer. This prevents the fish balls from
sticking together in a glutinous mass. The purpose of the cold water on the
hands is to make sure that the fish balls are not too dense. The fish balls
should not have the consistency of meatballs. In fact, you will probably
wonder the first time you try this just how the fish stays together. The
cold water also keeps the fish from sticking to your hands. One variation
has finely chopped almonds mixed in with the fish. Not bad. The fish
usually tastes better the second day.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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