Gefilte fish.
The most popular fish dish during the holiday (Photo: Nimrod Saunders)
It all starts with a fish
To make 50-60 meatballs, you need 4-5 carp, which will give you 2.5-2.6 kg of fish. You
can make gefilte fish from many fish, but the most recommended is the carp fish. The meat of the carp is slightly fatty, so its taste and texture are suitable for making the meatballs. In addition, the fish has many bones that are relatively easy to grind compared to other fish.
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when you clean the fish, take care to remove the tail and eggs and keep the head. The head is an important and tasty ingredient in the stock, which is prepared close to the time of cooking. The carp scales can be removed With the help of a special tool that looks similar to a knife. If you don't have the device, you can scrape off the scales with a knife with pointed teeth.
Cut the tail and remove the gills (Photo: Nimrod Saunders)
With or without bones?
There are two options for cutting the fish: with or without bones.
Those who prefer boneless clean it themselves or ask for a fish free of bones and scales.
Those who keep his bones and grind them together with the meat claim that the bones provide health properties.
Besides the special taste of the bones, eating them maintains the level of iron and calcium in the human body.
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Cut the carp into slices and freeze immediately (Photo: Nimrod Saunders)
When the fish is free of scales, cut it in half, and each part into 2-2.5 cm strips. If you grind the fish with the bones, put the fish strips in a large bowl with a little pepper, salt and sugar and freeze overnight. Grinding the fish is more effective when it is solid , so the bones break more easily. However, if you don't have a grinder or a professional food mixer, ask a professional to grind the fish with the bones for you. Knives in electric devices will not always withstand the strength of the bone.
Freeze the fish and grind immediately after they come out of the freezer (Photo: Nimrod Saunders)
Grind again with all the ingredients (Photo: Nimrod Saunders)
Take the fish out of the freezer and grind it immediately.
After most of the bones have been broken and the strips have become one mass, add onions, carrots and hard-boiled eggs to give flavor and volume.
The purpose of the live eggs is to unite and stick the pulp.
The matzah flour or wet white bread will give the dough airiness and the spoonful of oil the color - the fish patties get a grayish color when boiled thanks to the oil.
Mix all the ingredients with the ground fish strips and grind everything together a second time.
Meatballs are made from the mixture (Photo: Nimrod Saunders)
After a uniform paste is obtained, season.
As with any Israeli dish, hafilte fish also receives different interpretations from different sects.
Sugar, for example, is used as a key ingredient in the preparation of Hungarian fish gefilte.
Hungarians like to eat their gefilte very sweet, along with a large amount of pepper.
Poles, on the other hand, like their gefilte fish sweetened with very little pepper.
Therefore, it is not mandatory to use the exact amounts of the last three ingredients and it is recommended to add them according to taste.
Refrigerate the mixture for half a day or a whole night.
Cook the meatballs in the boiling stock (Photo: Nimrod Saunders)
the axis
Fill a pot with 3/4 amount of water and add sliced onions, carrots, herring and 3 fish heads (which secrete juices and flavors that are essential to the stock).
Similar to the meatball mixture, the seasoning of the stock is according to personal taste: coarse salt, pepper and sugar.
After the stock has boiled, lower the heat and cook for fifteen minutes on low heat.
While the stock is cooking, take the mixture out of the refrigerator and make meatballs from it.
Put the meatballs in the pot, increase the heat and wait for it to boil until most of the meatballs float to the top.
Continue to cook on low heat for an hour and a half - two hours.
Gefilte fish
Ingredients
For meatballs:
2.5-2.6 kg of whole carp (about 1 kg net without bones)
2 hard-boiled eggs, peeled
2 regular eggs (not boiled)
2-3 peeled onions
2 carrots
½ cup matzah breadcrumbs/ 2-3 slices of challah soaked in water and squeezed
1 tablespoon oil
½ cup sugar
1 tablespoon black pepper
salt to taste
to axis:
2-3 units fish head and herring
3 peeled, halved and sliced onions
3 carrots, peeled and cut into slices 1 cm thick
Salt
black pepper
Sugar
For the conversion table click here >
Preparation
How do you make gefilte fish like grandma's?
1
If cleaning and grinding alone with the bones:
scale and clean the carp of gills and eggs.
Cut into slices 2-2.5 cm thick and mix the pieces with a little pepper, salt and sugar. Freeze overnight to make grinding with the bones easier the next morning. *If you do not have a grinder or a professional
food mixer, ask a professional to grind the fish with the bones for you - Twice. Knives in electric devices will not always withstand the strength of the bone.
2 Take the fish out of the freezer and immediately grind it in a meat grinder.
Add onion, carrot, hard-boiled eggs, oil and the rest of the ingredients and grind again.
The additional grinding of all the ingredients together is important when the bones are also included.
3
For boneless fish patties, start at this stage:
grind the fish fillet in the meat grinder (no need for the freezing stage), the hard-boiled eggs, the onion and the carrot.
Mix well with the other ingredients of the meatballs.
Taste and adjust seasoning - the taste should be sweet, peppery and moderately salty.
Don't you have a meat grinder?
Buy the fish already minced.
Grate onions, carrots and hard-boiled eggs or process onions and carrots in a food processor with a metal blade.
Add hard-boiled eggs and grind until you get a rough puree (be careful not to over-process).
Transfer the contents of the food processor to a large bowl and add the minced fish and the other ingredients and mix well.
4 Put the meatball mixture in the fridge for a few hours.
5
Meanwhile, prepare the stock:
fill a wide, flat pot with water up to 3/4 of its height and add the fish heads, haddock and the other ingredients.
The water should cover the heads of the fish and then some.
Bring to a boil and cook for 15-20 minutes without a lid.
6
Prepare the meatballs:
with wet hands, form slightly elongated and flattened meatballs to the size you like.
Keep in mind that the meatballs swell and grow a little during cooking.
Also fill the halves of the fish heads.
7. Place the fillet fish patties and the heads in the boiling stock, preferably in one layer.
Bring to a boil again, cover and cook for an hour and a half in a gentle bubble.
8 Transfer the meatballs, one by one and gently, to a wide pan and place a slice of carrot on top of each meatball.
Strain the liquid remaining in the pot and cover the fish patties with it.
Wrap in cling film and refrigerate overnight.
9 Serve with hot horseradish.
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