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Name: Gefilte Fish
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; whitefish and pike; 1/2 c Cold water; 1 ga Water; 3 Stalks celery; 6 Sprigs fresh thyme; (6 to 8); 2 sm Bay Leaves; ; (about 1/3 of each); 2 lg Eggs; 3/4 ts Black Pepper ground; To 2 1/2); ; into rounds; 1/4 c Kosher salt; 2/3 c Ground matzo meal; 2 oz Carrots; peeled and grated; 1 tb And 2 teaspoons kosher salt; 2 ts Granulated sugar; 3 oz Onions; very finely chopped; 2 tb Vegetable oil; STOCK FOR GEFILTE FISH; 2 lb Head; bones, and skins (2; 2 md Carrots; peeled and sliced; 2 lb Fillets; (pin bones left in); ; from carp,; ; very finely; 1 ts Whole black peppercorns; ; from carp, pike,; ; and whitefish; GEFILTE FISH MIXTURE; 1 lg Onion; peeled and sliced

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INGREDIENTS

; whitefish and pike
1/2 c Cold water
1 ga Water
3 Stalks celery
6 Sprigs fresh thyme; (6 to 8)
2 sm Bay Leaves
; (about 1/3 of each)
2 lg Eggs
3/4 ts Black Pepper ; ground
To 2 1/2)
; into rounds
1/4 c Kosher salt
2/3 c Ground matzo meal
2 oz Carrots; peeled and grated
1 tb And 2 teaspoons kosher salt
2 ts Granulated sugar
3 oz Onions; very finely chopped
2 tb Vegetable oil
STOCK FOR GEFILTE FISH
2 lb Head; bones, and skins (2
2 md Carrots; peeled and sliced
2 lb Fillets; (pin bones left in)
; from carp,
; very finely
1 ts Whole black peppercorns
; from carp, pike,
; and whitefish
GEFILTE FISH MIXTURE
1 lg Onion; peeled and sliced

Servings

INSTRUCTIONS

1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed. GEFILTE FISH MIXTURE: Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation. Per serving: 603 Calories (kcal); 37g Total Fat; (53% calories from fat); 17g Protein; 56g Carbohydrate; 374mg Cholesterol; 22970mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036 Converted by MM_Buster v2.0n.

NOTES

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Gefilte Fish

; whitefish and pike 
1/2 c Cold water 
1 ga Water 
3  Stalks celery 
6  Sprigs fresh thyme; (6 to 8) 
2 sm Bay Leaves 
  ; (about 1/3 of each) 
2 lg Eggs 
3/4 ts Black Pepper ground
  To 2 1/2) 
  ; into rounds 
1/4 c Kosher salt 
2/3 c Ground matzo meal 
2 oz Carrots; peeled and grated 
1 tb And 2 teaspoons kosher salt 
2 ts Granulated sugar 
3 oz Onions; very finely chopped 
2 tb Vegetable oil 
  STOCK FOR GEFILTE FISH 
2 lb Head; bones, and skins (2 
2 md Carrots; peeled and sliced 
2 lb Fillets; (pin bones left in) 
  ; from carp, 
  ; very finely 
1 ts Whole black peppercorns 
  ; from carp, pike, 
  ; and whitefish 
  GEFILTE FISH MIXTURE 
1 lg Onion; peeled and sliced

1) Combine all ingredients, except the fish skin in a large (8 to 10 quart)  braising pot.    The skin will be added after the Gefilte fish is cooking.    2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while  the stock is simmering. The dumplings will be cooked in the stock after it  has simmered 20 to 30 minutes and the stock will not be strained until  after the Gefilte fish is removed.    GEFILTE FISH MIXTURE:    Grind the fish fillets (which will have the fine pin bones in the meat)  through the small plate of a meat grinder. Mix well and grind again.    Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal,  salt, pepper and sugar. Mix very well.    Add the oil and cold water and blend into a smooth paste. Make a small ball  and cook in the stock for a couple of minutes. Taste and adjust the  seasonings if needed.    Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the  mixture into oval balls and drop into the stock. Continue until all are  made and added to the stock. After they have cooked 10 minutes, add the  skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2  hours, turning and basting the dumplings every 15 or 20 minutes.    Remove the Gefilte fish with a slotted spoon and place in a large  container. Strain the remaining stock over the Gefilte fish. Pick the  carrots slices out of the remains and add to the strained stock as well.  Allow the Gefilte fish and carrots to cool in the stock, which should gel  when completely chilled. Serve with the jellied stock, carrots and  beet-horseradish. Slice the Gefilte fish for a nice presentation.        Per serving: 603 Calories (kcal); 37g Total Fat; (53% calories from fat);  17g Protein; 56g Carbohydrate; 374mg Cholesterol; 22970mg Sodium Food  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 6  1/2 Fat; 1/2 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW #CP0036      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2682g)
Recipe Makes: 1 servings

Calories: 962
Calories from Fat: 620 (64%)

Amt Per Serving		% DV

	Total Fat 68.9g	92 %
	Saturated Fat 17.1g	86 %
	Monounsaturated Fat 30.8g
	Polyunsanturated Fat 12.3g
Cholesterol 2115mg		651 %
Sodium 14755mg		509 %
Potassium 1123.8mg		30 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 18.3g
Protein 65.1g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 962

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