| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Jewish |
Fish |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish fillets (pickerel & whitefish or pike) |
| 1/3 |
c |
Oil |
| 5 |
lg |
Eggs |
| 2 |
tb |
Matzo meal |
| 1/2 |
c |
Water |
| 1 1/2 |
ts |
Salt; to taste |
| 1/2 |
ts |
Pepper; to taste |
| 1 |
ts |
Sugar |
| 1 |
sm |
Onion |
|
|
Head; skin, bones from fish, if available |
| 2 |
|
Stalks celery; cut in half |
| 2 |
|
Carrots; cut in half |
| 1 |
lg |
Onion; cut in half |
| 6 |
c |
Cold water; approximately |
| 1 |
tb |
Margarine |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
INSTRUCTIONS
FISH
FISH STOCK
Date: Mon, 25 Mar 96 13:05:40 EST
submitted by: walbergrc@Alpha.tkm.mb.ca (Carole Walberg)
Recipe By : Carole Walberg's Mother
In the typical fashion of Jewish mothers, my mom lived in the kitchen.
Passover was a special time for her since all the food needed to be made
from scratch in those days. I loved the taste of her gefilte fish. It
looked and tasted wonderful. This recipe contains pickerel fillets but she
often made it with a mixture of pickerel, and whitefish or carp.
1. Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse
fillets. Grind fish and onion using processor or meat grinder. Add
seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix
well. Shape into patties and fry in hot oil until nicely browned. Patties
are easily shaped if hands are moistened with cold water.
2. Stock: Place fish patties and vegetables in bottom of large stock pot.
(Add fish bones, etc. if available). Add water to cover fish. Add
seasonings and margarine. Cover and simmer for about 2 hours. Carefully
remove fish from stock and arrange on platter with vegetables around the
fish. Serve hot or cold with horseradish.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 26 MARCH 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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