How to Make Gefilte Fish

Gefilte fish, along with the matzoh ball, is the most well-known traditional Jewish dish. The famous fish was invented out of the necessity to eat fish on Shabbos (which brings a special blessing) but without having to separate the meat from the bones, which transgresses a prohibition of separating items on the Jewish Sabbath. Gefilte fish, which uses ground fish, offers a delicious solution.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 7 to 11 pounds whole, fresh carp
• 3/4 cup matzoh meal
• 4 or 5 eggs
• 3 peeled carrots
• one large onion
• one teaspoon salt
• 1/2 tsp. pepper
• 3 to 5 tablespoons honey
• food processor

1. Clean the fish. Place the head, skin and bones in a pot of boiling water with sliced carrots and onion. Lower heat and simmer 30 to 45 minutes.
2. Remove the bones from the fish meat (this is very important and can take some time). Place the meat in a food processor and grind thoroughly.
3. Put the ground fish meat in a bowl. Add matzoh meal, eggs and seasonings. If you do not want sweet gefilte fish (Polish style) and prefer Russian style (peppery) replace the honey with an extra 1/2 tsp. of pepper. Mix thoroughly.
4. Fill small bowl with cold water. Dip your fingers in the cold water, and form balls from the gefilte fish mixture. Drop the balls in the simmering water.
5. Simmer the gefilte fish balls for about 20 to 25 minutes until you can "smell" the gefilte fish. Raise the heat to high and boil for 3 to 5 minutes. Turn off the fire. Let the gefilte fish sit for an hour before putting in the refrigerator.
6. Make gefilte fish "jelly" by straining the fish and letting the liquid sit in the refrigerator at least overnight.

Tips & Warnings

• Serve the gefilte fish with chraine (a horseradish and beet mixture) which can be purchased in a kosher supermarket.
• Designate a special pot for your gefilte fish--one that is not used for meat. The purpose is that the smell of the fish will not penetrate meat that is cooked in the pot.