For gefilte fish, use white-fleshed fish, half of a fattier type of fish and half firmer. For example, in the United States, Yellow Perch and Pike are both firmer fishes, Whitefish is both fatty and firm, and Carp is a fatty fish. Guefilte Fish is traditional Jewish recipe, taken from an old Jewish cookbook.
Gefilte fish (/ɡəˈfɪltə fɪʃ/; from Yiddish: געפֿילטע פֿיש, “stuffed fish”, cognate with German gefüllte Fische) is an Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike, which is typically eaten as an appetizer.
Gefilte fish topped with carrot slices
Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to quenelles or fish balls. They are popular on Shabbat and holidays such as Passover, although they may be consumed throughout the year.
[fullwidth background_color=”” background_image=”” background_parallax=”fixed” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”yes” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding_top=”0px” padding_bottom=”0px” padding_left=”0px” padding_right=”0px” hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”” border_style=”solid” padding=”40px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]
Ingredients for preparation Gefilte Fish in Broth:
This delicious fish dish will be to all liking.
[/one_full][one_half last=”no” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding=”30px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””][checklist icon=”fa-check” iconcolor=”” circle=”” circlecolor=”” size=”15px” class=”” id=””][li_item icon=””]1 1/2 kg fish (carp, pike, white-fish)[/li_item][li_item icon=””]2 ea onion[/li_item][li_item icon=””]3 ea eggs[/li_item][li_item icon=””]1/2 c breadcrumbs[/li_item][/checklist][/one_half][one_half last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”#eaeaea” border_style=”solid” padding=”30px” margin_top=”” margin_bottom=”30px” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””][checklist icon=”fa-check” iconcolor=”” circle=”” circlecolor=”” size=”15px” class=”” id=””][li_item icon=””]1 c water[/li_item][li_item icon=””]1/2 ts salt[/li_item][li_item icon=””]1/2 ts pepper[/li_item][/checklist][/one_half][one_full last=”yes” spacing=”yes” center_content=”no” hide_on_mobile=”no” background_color=”#f6f6f6″ background_image=”” background_repeat=”no-repeat” background_position=”left top” border_position=”all” border_size=”0px” border_color=”” border_style=”solid” padding=”40px” margin_top=”” margin_bottom=”” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]
Method:
[checklist icon=”fa-check” iconcolor=”#333333″ circle=”no” circlecolor=”” size=”small” class=”” id=””][li_item icon=””]Grind fish and onion.[/li_item][li_item icon=””]In a bowl, put fish mince and other ingredients and stir carefully.[/li_item][li_item icon=””]With wet hands, make small cutlets and sink in boiling fish broth (made from the remains of fish, 2 onions cut into 4 parts, 2 carrots cut into 4 parts, 1 tb salt and pepper to taste) and cook on low heat for 1 hour.[/li_item][li_item icon=””]Put every new portion after the broth has boiled.[/li_item][li_item icon=””]Use carrot to decorate the dish.[/li_item][/checklist][/one_full][/fullwidth]
