GEFILTE FISH

Gefilte Fish image

Provided by Marian Burros

Time 40m

Yield About 16 pieces

Number Of Ingredients 8

Ingredients

1 medium onion, coarsely chopped
2 tablespoons margarine
1 pound carp fillet
1 pound whitefish
Salt and white pepper to taste
4 eggs
1 1/2 cups finely ground blanched almonds
12 cups strained fish bouillon (see note)

Steps:

Saute the onion in margarine until soft. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand). Season mixture with salt and pepper.
Add eggs and mix well to blend. Blend in almonds.
With wet hands shape the fish mixture into ovals, using two tablespoons for each.
Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes. Remove fish balls from bouillon and arrange on serving dish. Strain the bouillon through a fine strainer over the fish and refrigerate. The bouillon will jell.
To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 615 milligrams, Sugar 1 gram, TransFat 0 grams

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #main-ingredient #cuisine #preparation #occasion #seafood #vegetables #jewish-ashkenazi #european #holiday-event #fish #stove-top #rosh-hashana #equipment #4-hours-or-less