INGREDIENTS

INSTRUCTIONS

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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