9:05 AM 3/20/98
rfcj

      Title: BUBBE'S GEFILTE FISH
 Categories: Seafood, Appetizers, Passover
      Yield: 18 servings
 
      5 lb Fish; equal amounts
           -pike, carp, etc.
      3    Onions; sliced
           Celery stalk; sliced
      3 lg Carrots; sliced
      1    -Water; to cover
      1    -Salt; to taste
      1    White pepper; to taste
      4    Eggs
      2 tb Matzo meal; if needed
      1    Salt to taste
      1    White pepper to taste
    1/4 c  Water
           Carrots; sliced for pan
           Onions; sliced for pan
      1 bn Beets; sliced (optional)
 
  1. You can have the fish man grind the fish, but in my
  house it was always chopped in a LARGE wooden bowl
  with a hock meisser. I still have both.
  
  2. The next thing you want  to do is to make the fish
  stock. In a large kettle: heads, bones, and trimmings
  of fish; 3 onions, sliced; 1 celery stalks, sliced; 2
  large carrots, sliced; water to cover; salt to taste;
  white pepper to taste; Bring to boil.
  
  3. While this is simmering prepare the fish with the
  other ingredients. ZAP in the food processor, an onion
  and the 4 eggs. Add mixture to the ground fish, about
  2 tbs. matzo meal, salt and white pepper to taste,
  maybe 1/4 cup water.
  
  4. Shape fish mixture into balls. Take another stock
  pot and layer the beets on the bottom; add some sliced
  carrots, onions; then fish balls. Repeat with
  everything but the beets. end with some carrots. Pour
  the broth from the OTHER kettle over the fish. Simmer,
  covered for 2 hours.
  
  5. When cool, remove fish balls to platter and garnish
  with sliced cooked carrots.  Strain broth and chill.
  Serve with jellied fish broth and fresh ground
  horseradish.
  
  NOTE: The beets are unusual but my Mom and Bubbe
  ALWAYS used them. They do two things; keep the fish
  from 'catching' on the bottom and give the broth a
  ruby red color; but not the fish; they remain white.
  
  I have never served it with anything but plain freshly
  grated horseradish.
  
  Now if you want to be lazy, see my JARRED GIFILTE FISH
  recipe.
  
  A little Bubbe miessa (story): When I was a small child my Bubbe
  would go to the fish market and drive the fish man
  crazy. It had to be the best, and the freshest fish.
  She would take it home and float it in the tub for a
  few days. I thought that this was horrible and I
  thought I was the only child with a fish in the tub.
  Years later when I was teaching elementary school I
  found a book in the library called A CARP IN THE TUB.
  I guess I wasn't the only one. If you have a chance to
  get this book, your little children will love it.
  Maybe it will bring back some memories to you as well.
  
Shared by Auntie_e@Prodigy.com; family recipe
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Lita -  alotzkar@direct.ca(Lita)
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 GEFILTE FISH

2 lbs. whitefish
2 lbs. yellow pike
1 lb. carp
3 medium onions, peeled and sliced
 salt to taste
2 Tbsp. sugar
2 Tbsp. matzo meal
3 eggs, lightly beaten
3 or 4 carrots, scraped and cut into rounds
Freshly ground pepper (white or black)
3 packages unflavored gelatin

Have your fish seller fillet the fish, reserving the bones and heads, and
adding an extra head if possible to improve the broth.

Coarsely grind the fish with 2 of the onions in a meat grinder or food
processor. Transfer the mixture to a wooden bowl and continue chopping with
a mezzaluna (a half-moon-shaped chopper) as you add 2 Tbsp. salt, 1 Tbsp.
sugar, the matzo meal, the eggs and enough water (about ? cup) to make a
smooth, light paste. (A substitute for a mezzaluna is a knife and cutting
board.) Be sure to make a well in the center of the mixture before adding
the eggs and water.

Put the fish heads and bones into a large pot with a wide mouth, along with
the carrots, pepper and the remaining 2 Tbsp. salt, 1 Tbsp. sugar and 1
onion. Cover with plenty of water and bring to a boil.

In a separate pot, bring 3 quarts of water to a boil.

When the first pot comes to a boil, prepare the fish balls. Keeping hands
moist with cold water, form balls the size of jumbo eggs (they will expand
when cooked) and place them into the pot with the fish bones. Keep the water
at a low simmer as you continue to add fish balls. Once all the balls are
in, simmer for 1-1/2 hours, adding additional water as necessary from the
second pot, keeping the balls afloat. Then remove from heat and let fish
balls and liquid cool.

With a slotted spoon, remove fish balls and place on serving platter. Strain
the cooking liquid, pour into a large jar and refrigerate until cold. It
should gel. If it does not gel, rewarm the liquid and dissolve 1 package of
gelatin in it. Place a teaspoon of the liquid on a plate and refrigerate -
if it still does not gel, add more gelatin (up to 3 packages) until it gels.
Refrigerate until chilled.

Serve the fish cold, with the fish aspic and horseradish. Makes 8 to 10
servings.
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Salmon Gefilte Fish

Serves 16

2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup parsley sprigs
1 pound salmon fillets, skinned and cut into 2-inch pieces
2 pounds white fish fillets, (e.g.cod, sole, carp or red snapper), 
  cut into 2-inch pieces
3 large eggs 
1/2 cup vegetable oil
1/4 cup sugar OR to taste
2 teaspoons salt OR to taste
2 teaspoons freshly ground black pepper

Lettuce leaves, cooked carrot slices and horseradish, for serving

Place rack in center of oven and preheat to 350 degrees.

To make fish: In food processor with metal blade, process onions until
minced. Remove to a very large bowl. Process carrots, celery and parsley
until ground. Add to onions. Process salmon until ground. With motor
running, add white fish through feed tube, 1 piece at a time, until
ground. Add to vegetables. Add eggs, oil, sugar, salt and pepper to
processor and mix until well-blended. Add to fish mixture and mix with
hands or a spoon until thoroughly combined.

To bake: Transfer mixture to an ungreased 9-by-13-inch glass baking
dish. Bake, uncovered, for 1 hour or until firm to the touch. Remove
from oven and cool. (Fish may be refrigerated up to 2 days or frozen.
Defrost in refrigerator.)

To serve: Cut into squares and place on lettuce leaves. Garnish with
carrot slices and serve with horseradish, if desired. Serve chilled or
at room temperature.


Original source: FAST & FESTIVE MEALS FOR THE JEWISH HOLIDAYS
                 Marlene Sorosky

Current source:  PALM BEACH JEWISH TIMES 9/26/97

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Gefilte fish with carrot sauce

FISH STOCK:

2 pounds fish bones 
Water 
7 bay leaves 
3 inches ginger root, sliced lengthwise into quarters 
15 black peppercorns 
14 carrots, cut in half 
3 whole onions, peeled 
6 celery stalks, each one cut into thirds
1/4 bunch parsley tied together with a string 

Place fish bones, heads and skins in enough cheesecloth to contain them.
Gather the ends of the cheesecloth and tie it up to contain fish parts
during boiling. Place cheesecloth sack in a large stock pot and add
enough water to cover. 

Bring to a boil, skim off scum, then simmer for 1 hour. Remove
cheesecloth, cool and dispose of fish remains. Tie bay leaves, ginger
and peppercorns in a cloth garni bag (or use cheesecloth). 

Add vegetables and bagged seasonings to fish stock and simmer another
hour. Strain stock and reserve. Reserve carrots and discard remaining
stock ingredients. 

GEFILTE FISH: 

Yield: 10 servings 

3 pounds salmon fillets 
1 pound halibut fillets 
2 carrots 
1 onion 
2 eggs 
3 egg whites 
1-1/4 tablespoon salt 
1 teaspoon pepper 
1 cup matzo meal 
Fish stock 

Chop fish fillets in food processor. Don't grind them into a paste - the
fish should still have texture. 

Using a shredding blade in the food processor, shred carrots and onion.
Add to the fish. Add eggs, egg whites, salt and pepper.

Mix thoroughly with hands, squeezing through fingers. Start by adding a
scant cup of matzo meal, again incorporating into the batter with your
hands. The mixture should be soft, yet hold its shape. Add a bit more
matzo meal, if necessary. 

Taste mixture, if desired. If you can't taste the salt and pepper, add
more. Mix again by hand and taste. 

Form 20 balls 2 inches in diameter.

Pour fish stock into stockpot to a depth of 3 inches. Heat to a gentle
simmer. Place balls in simmering fish stock, cooking only as many as
will easily fit on the surface of the stock. 

At first, they will sink. They will rise to the surface as they cook.
Simmer for 15 to 20 minutes, until cooked all the way through (cut one
open to test).  Immediately remove to a plate. Allow to cool slightly.
Store, covered, in the refrigerator. 

To serve, top gefilte fish with carrot sauce (recipe follows) and offer
red horseradish. 

To freeze for up to 1 month, wrap in wax paper, then aluminum foil. Thaw
in refrigerator before serving. 

CARROT SAUCE: 

Cooked carrots from fish stock 
Small amount of stock, if needed 

Puree carrots in the food processor.  Carrots should have the
consistency of thick tomato sauce. Add small amount of stock, if needed. 

Chill until ready to serve. 

Source: "Pacific Rim Kosher: Rosh Hashanah Dishes Take 
         Stock of Culinary Currents"
         Zillah Bahar
         SAN FRANCISCO EXAMINER (on-line edition), 9/11/96

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MM: GEFILTE FISH FROM A JAR
---------- Recipe via Meal-Master (tm) v8.05
 
      Title: GEFILTE FISH FROM A JAR
 Categories: Appetizers, Jewish, Quick
      Yield: 6 servings
 
      1 lg Jar gifilte fish; good brand
      1 bn Beets
      1 bn Carrots
      2 lg Onions
           -Pepper; lots
           -Salt; to taste
 
  No one will ever know unless you tell.
  
  1. Take a large jar (at least 8 pieces but I usually
  do 12 ). Buy a good brand.
  
  2. Get your veggies ready; slice the carrots, beets
  and onions. Layer in a heavy stock pot, the beets (my
  Bubbe's secret ingredient), pieces of fish, onions,
  carrots and seasonings; repeat as many times as is
  necessary with EVERYTHING but the beets.
  
  3. Pour the liquid from the jar over the fish and then
  bring to a boil. Turn down as simmer for about 45
  minutes. Cool, remove from liquid and serve.
  
  NOTE: This tastes ALMOST a good as the real
  thing...try it you'll like it. Honestly as long as you
  don't tell, people will think you hocked for hours.
  
Shared by Auntie_e@Prodigy.com; family recipe
-----
 
MM: GEFILTE FISH
---------- Recipe via Meal-Master (tm) v8.05
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soar

Gefilte Fish

1 1/2 pounds whitefish, filleted
1 1/2 pounds yellow pike, filleted
 fish leavings from whitefish and pike purchased for the recipe
3 medium onions, divided
3 tsp salt, divided
1/2 tsp white pepper, divided
2 tsp sugar, divided, optional
5 1/2 cups water, divided
3 eggs, slightly beaten
1 1/2 tbs potato starch
1 carrot

Make a fish stock using the fish heads, bones and skins.  Slice 2 
onions into a deep 3 quart saucepan.  Arrange the leavings on 
the onions.  Add 1 1/2 tsp salt, 1/4 tsp pepper, t tsp sugar and 5 
cups of water.  Bring to a boil.

Prepare the fish patties by grinding the fish fillets together with 
the remaining onion.  Transfer the grindings to a wooden 
chopping bowl.  Ad the remaining 1/2 cup of water, the eggs, 
1/4 tsp of pepper, 1/1/2 tsp salt, potato starch and 1 tsp of 
sugar.  Chop all the ingredients very well until a smooth 
pastelike mixture is formed.  (Note:  I do this in the food 
processor.)

Wet hands with cold water and form the mixture into 12 patties 
the size of golf balls.  Drop individually into boiling stock.  Add 
the carrot.  Reduce the heat and simmer for 2 hours in a 
partially covered saucepan.  Cool slightly.  Remove the fish 
balls and carrot to a platter.  Mash the solids in the stock and 
strain the stock over the fish.  Chill in the refrigerator.  Garnish 
the fish with sliced carrot and serve with fresh horseradish.  
Serves 12 as an appetizer and 4 as a main course.

~~~~~~~~~~

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Red Snapper Gefilte Fish with Lime-Grated Horseradish

5 pounds red or other snapper fillets
1 medium carrot, peeled
1 medium onion, diced
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped cilantro
1/2 teaspoon minced Scotch bonnet pepper
1/2 teaspoon minced fresh ginger
3 large eggs
1/2 cup matzo meal
3/4 cup ice water
4 teaspoons kosher salt
1 teaspoon sugar
2 quarts fish stock
1/4 head fresh horseradish 
   OR 1 well-drained 12-ounce jar prepared horseradish
1/2 cup freshly squeezed lime juice
2 tablespoons grated lime zest

Coarsely grind the snapper, carrot, onion, parsley, cilantro, Scotch
bonnet and ginger into a large, non-aluminum mixing bowl. Add the eggs,
matzo meal and ice water, and mix well.  Season with salt and sugar, and
refrigerate for 30 minutes.

Bring the fish stock to a simmer in a heavy pot. Form the fish mixture
into about 25 rounded ovals (mini-football shapes).

Using a slotted spoon, lower them into the broth and simmer gently for
about 15 minutes, until they turn white and float to the top.

Remove the pot from the heat and let the gefilte fish cool in the stock.
Transfer to a large glass bowl; cover, and refrigerate overnight or for
as long as 3 days.

To serve, grate the horseradish, and combine it with the lime juice and
zest. Remove the cold gefilte fish from the jellied stock and arrange on
a large platter. Cut the jellied stock into cubes. Garnish the fish with
the horseradish and stock cubes, and serve. 

Makes 12 servings.

Source: "Tasting Freedom"
         Alan Susser
         MIAMI HERALD (on-line edition), 4/2/98


  
