Dilled Salmon Gefilte Fish

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Dilled Salmon Gefilte Fish Ingredients

2 1/2 lb Salmon	3 Eggs, lightly beaten
2 lb Whitefish*	3 Carrots, peeled and cut into
1/4 c Salt	Freshly ground pepper
3 md Onions, peeled and sliced	3 tb Dried dill weed
2 tb Sugar	3 Envelopes unflavored gelatin
3 tb Matzoh meal

Instructions for Dilled Salmon Gefilte Fish

Source: St Mary Mead archives, adapted from Raymond Sokolovs _Jewish-American Kitchen_. Coasely grind the fish with 2 of the onions. Add 2 tbsp. salt, 1 tbsp. sugar, the matzoh meal, dill, eggs, and enough water to make a smooth, light paste. If you have the fish heads and bones, put them into a large pot with the carrots, salt and pepper, and 1 tbsp. sugar. Cover with plenty of water and bring to a boil. Turn down the stock to a bare simmer. Let simmer for about a 1/2 hour. In a separate pot, bring about 3 quarts of water to a boil. Prepare the fish balls. Form spheres the size of large eggs. and drop them one by one into the simmering fish stock. Simmer fish balls and stock for another 1/2-hour. Add additional water from the second pot, so there is enough liquid to keep the balls afloat. Remove from the heat and let the fish balls cool in their liquid. Remove the fish balls. Strain the cooking liquid through fine cheesecloth, or if you have it, a floursack towel. I swear by them. Pour into a large jar and refrigerate until cold. It should gel. If it doesnt reheat and add one package of gelatin for every 2 cups of liquid. Paint each plate with a thin layer of gelatin and refrigerate. Place three or four carrot coins on in an attractive pattern on the plate and place a fish ball (or two, if theyre small) on each plate. If gelatin should gel while youre doing this, reheat a bit until it turns liquid again. Paint gefilte fish and carrots with 2 more thin layers of aspic, chilling before each coat. Serve w/horseradish. I like the horseradish with beets for the contrasting colors on the plate. *Whitefish is hard to get here on the West Coast. Red Snapper or cod or sole may be substituted Posted to JEWISH-FOOD digest V97 #031 by Brian Mailman on Jan 25, 1997.

Main Ingredient: FishCuisine: Uncategorized

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