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home > recipes > seafood > mom's gefilte fish
In the typical fashion of Jewish mothers, my mom lived in the kitchen. Passover was a special time for her since all the food needed to be made from scratch in those days. I loved the taste of her gefilte fish. It looked and tasted wonderful. This recipe contains pickerel fillets but she often made it with a mixture of pickerel, and whitefish or carp. * Exported from MasterCook * Mom's Gefilte Fish Recipe By : Carole Walberg's Mother Serving Size : 12 Preparation Time :3:00 Categories : Fish Jewish Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fish: 2 Pounds Fish Fillets (Pickerel & Whitefish Or Pike) 1/3 Cup Oil 5 Large Eggs 2 Tablespoons Matzo Meal 1/2 Cup Water 1 1/2 Teaspoons Salt -- To Taste 1/2 Teaspoon Pepper -- To Taste 1 Teaspoon Sugar 1 Small Onion Fish Stock: Head, Skin, Bones From Fish -- If Available 2 Stalks Celery -- Cut In Half 2 Carrots -- Cut In Half 1 Large Onion -- Cut In Half 6 Cups Cold Water -- Approximately 1 Tablespoon Margarine 1 Teaspoon Sugar 1 Teaspoon Salt 1. Fish: Salt fish fillets. Let stand for approximately 15 minutes. Rinse fillets. Grind fish and onion using processor or meat grinder. Add seasonings, water, oil, eggs, and matzo meal to fish-onion mixture. Mix well. Shape into patties and fry in hot oil until nicely browned. Patties are easily shaped if hands are moistened with cold water. 2. Stock: Place fish patties and vegetables in bottom of large stock pot. (Add fish bones, etc. if available). Add water to cover fish. Add seasonings and margarine. Cover and simmer for about 2 hours. Carefully remove fish from stock and arrange on platter with vegetables around the fish. Serve hot or cold with horseradish. - - - - - - - - - - - - - - - - - - Carole Walberg (note new e-mail address walbergrc@access.tkm.mb.ca)

Mom's Gefilte Fish


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keyword: mom's
keyword: gefilte
recipes for seafood
recipes by walbergrc
Email Address:
(posted October 21, 1997)

In the typical fashion of Jewish mothers, my mom lived in the
kitchen. Passover was a special time for her since all the food
needed to be made from scratch in those days. I loved the taste of
her
gefilte fish. It looked and tasted wonderful. This recipe
contains
pickerel fillets but she often made it with a mixture
of
pickerel, and whitefish or carp.

* Exported from MasterCook *

Mom's
Gefilte
Fish

Recipe By : Carole Walberg's Mother
Serving Size : 12 Preparation Time :3:00
Categories :
Fish Jewish
Passover

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fish:
2 Pounds
Fish Fillets
(
Pickerel & Whitefish Or Pike)
1/3 Cup Oil
5 Large
Eggs
2 Tablespoons
Matzo
Meal
1/2 Cup Water
1 1/2 Teaspoons
Salt -- To Taste
1/2 Teaspoon Pepper -- To Taste
1 Teaspoon
Sugar
1 Small
Onion
Fish Stock:
Head,
Skin, Bones From Fish -- If Available
2 Stalks
Celery -- Cut In Half
2 Carrots --
Cut In Half
1 Large
Onion -- Cut In Half
6 Cups Cold Water -- Approximately
1 Tablespoon
Margarine
1 Teaspoon
Sugar
1 Teaspoon
Salt

1.
Fish: Salt fish fillets. Let stand for approximately 15 minutes.
Rinse fillets.
Grind fish and onion using processor or meat grinder. Add
seasonings, water, oil,
eggs, and matzo meal to fish-onion mixture.
Mix well. Shape into patties and
fry in hot oil until nicely
browned. Patties are easily shaped if hands are moistened with cold water.
2.
Stock: Place fish patties and vegetables in bottom of large stock
pot. (Add fish bones, etc. if available). Add water to cover fish.
Add seasonings and
margarine. Cover and simmer for about 2 hours.
Carefully remove
fish from stock and arrange on platter with
vegetables around the
fish. Serve hot or cold with horseradish.

- - - - - - - - - - - - - - - - - -

Carole Walberg
(note new e-mail address walbergrc@access.tkm.mb.ca)



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