Name: My Grandmother's Gefilte Fish Recipe
Ingredients: 1 Whole buffalo (or other fatty fish); 1 Whole salmon; 1 Whole walleye pike; 4 Onions; cut in half (up to); 6 Stalks celery (including leafy parts); 2 Whole carrots; Fish bones and skin; 2 lg Onions; ground through a meat grinder; Fish fillets ground through a meat grinder (seperately from the onions); 1 ts Sugar (optional); 1 ts White pepper; 1 ts Salt; about; 1/4 c Matzo meal; about; 4 Egg whites; 2 Egg yolks; 1/2 c Extremely cold water (put in freezer; but make sure there's no ice in it)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Eggs		Fish	20	Servings

INGREDIENTS

1		Whole buffalo (or other fatty fish)
1		Whole salmon
1		Whole walleye pike
4		Onions; cut in half (up to)
6		Stalks celery (including leafy parts)
2		Whole carrots
		Fish bones and skin
2	lg	Onions; ground through a meat grinder
		Fish fillets ground through a meat grinder (seperately from the onions)
1	ts	Sugar (optional)
1	ts	White pepper
1	ts	Salt; about
1/4	c	Matzo meal; about
4		Egg whites
2		Egg yolks
1/2	c	Extremely cold water (put in freezer; but make sure there's no ice in it)

INSTRUCTIONS

FISH
BROTH
FISH BALLS
From: maury@turing.eecs.uic.edu (Maurine Neiberg)
Date: Wed, 9 Mar 1994 18:23:34 GMT
This is my mother's gefilte fish recipe, which was adapted from her
mother's recipe, and is the best gefilte fish I've ever had in my life. And
I've eaten a lot of gefilte fish in my life. She wrote it down for me a
couple of years ago, but like most of her recipes, all measurements are
approximate, and written instructions were supplimented with lots of hand
motions. If you like sugar, put some in. As you can probably guess, this is
an enormous amount of work, and usually takes all of the day before Seder.
The two "secrets" are using salmon, and working lots of air into the fish
mixture so that the final product is very light.
Fish: (have the fish market fillet them and give you the bones and skin for
broth.  At this time of year the fish market will probably grind the fish
for you too, which is an enormous time saver.)
Broth: Put above ingredients in the largest pot you own and cover it with
water.  Bring to a boil and simmer for 2-3 hours.  This should make a
fairly rich stock.
Fish Balls: (Sometimes the fish market will grind fish for you.  Food
processors do not work well for this.  The texture is wrong, too mushy.) In
a wooden bowl, using a round bladed chopper chop ground fish and ground
onions. Use a turning motion, working as much air in a possible. (This is
where the visual aids come in handy.) Chop for about 10 minutes. Add matzo
meal and spices and keep chopping using the same motions (about 5 more
minutes). Beat egg whites until frothy (not stiff) and pour over the fish
mixture.  Beat egg yolks well, add the very cold water and pour over fish
mixture.  DO NOT MIX. Chop the mixture, adding more air, until eggs are
well worked in.
Strain fish broth and bring back to a gentle simmer.  Make balls of the
fish mixture (handle as little as possible) and drop gentley in broth. Peel
and slice carrots into 1/4 inch rounds and add to broth. Partially cover
and simmer for about 2 hours. Turn the balls occasionally if there are too
many for them to turn on their own.
When cooked, remove fish balls and place in a single layer in storage
containers.  Remove carrot slices from broth and put one carrot on each
fish ball. Refrigerate.
Bring fish broth to a boil and boil lightly for about 3 hours, or until
reduced to 1/3 - 1/2 of its original volume.  Pour reduces broth over fish
balls and refrigerate until cold and broth has jelled.  Serve cold with
horseradish.  Serves about 20 people with leftovers.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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