Gifilte Fish

Gifilte Fish Ingredients

-- Fish Stock --	35 percent Pike Fish
Fish Bones including heads	15 percent Buffalo Fish
4 Onions quartered	4 Onions large & finely minched
4 Carrots	6 Eggs
3 stalks Celery	2 tablespoon Salt
1 Parsnip (for a sweeter taste)	2 teaspoon White pepper
1 1/2 tablespoon Salt	1 1/2 teaspoon Sugar
1 tablespoon White pepper	1 tablespoon Ginger
1 teaspoon Sugar	1/2 cup Matzo Meal
-- Fish Mixture--	Water added slowly
50 percent White Fish for a total of 8-9lbs fish meat

Instructions for Gifilte Fish

Fish Stock
Place fish bones in large stock pot
Add remaining ingredients and add enough water to just cover
Bring to a boil and remove any scum that surgaces
Turn heat lower so that stock barely boils
Simmer covered for 30 minutes
Adjust flavoring
Strain stock
Stock is now ready to be used as a poaching liquid for the fish

Fish Balls
Grind fish fillets with onions in grinder in batches until finely chopped.
Place mixture in large bowl and add remaining ingredients (excluding matzoh meal).
Gradually blend in enough matzo meal to bind the fish mixture. It should have the consistency of raw hamburger.
Chop for at least 1/2 hour and keep adding water slowly to maintain the right consistency.
The key to preparing this recipe is to mix the mixture extensively to introduce air for lightness.
Shape fish into balls or ovals with wet hands.
Carefully drop fish into stock.
Shake pot often when adding fish and during the cooking process.
Bring to a boil and then cover and cook over low hear for 1.5hrs.
Remove fish carefully.
Chill with some of the poaching liquid.

Main Ingredient: FishCuisine: Jewish

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