Denise says:
This recipe has been passed down from my mother-in- law from her grandmother and is still as popular as ever! Like many of the true traditional recipes they were never written down and were made by adding a little of this and a little of that. Flavouring was according to one’s personal taste and when I first got married, my late husband encourage some fish ball training as part of the engagement betrovel .
This mixture can be boiled and simmered in fish stock or deep-fried in a deep fat fryer. In many Jewish households, a deep fat fryer is bought specifically to fry the gefilte fish!
It is served with Chrain, the beetroot flavoured horseradish sauce.
Preparation Time: 20 minutes
Cooking Time: 1 hour
Makes: 40 small balls
Method
6-8 tablespoons medium matzah meal
Vegetable for deep- fat frying
Method
Ingredients:
For the Stock1.2 litres/2 pints water
4 onions peeled and sliced
½ pound/225g Skin and bones of fish
2 sticks celery
2 carrots – peeled and sliced – trimmed into flower shapes (see diagram)
Bunch of fresh parsley
2 teaspoons salt
2 pepper corns
2 bay leaves
Pinch of sugar
For the Fish mixture
1.4kg/ 3lb mixed fish made up of haddock, cod and bream
1 large onion – peeled and finely chopped
2 eggs
2 tablespoons medium matzah meal
1 tablespoon vegetable oil
2 teaspoons salt
Pinch of white pepper
2 teaspoons sugar
Drop of almond essence
Method
For Boil Fish Balls1)Place all the stock ingredients into a large saucepan. Bring to the boil and simmer for 15 minutes.
2)Put the fish in a food mixer and mince together. Add the remaining ingredients. Taste to check seasoning before making. The mixture should be light and slightly sticky.
3)With wet hands, roll the fish mixture into balls the size of an egg. Flatten slightly and place in the stock and cook for 45 minutes.
4)Remove the cooked fish with a slotted spoon.
To serve the stylish way: Top with flower shaped slices of carrot.
Fried Gefilte Fish
1)With wet hands roll the fish mixture into the matzah meal making balls the size of an egg or smaller and these can be served as part of a canapé selection.
2)Heat the oil in the deep fat fryer to its highest setting.
3)Put the fish in the baskets and cook in batches. Fry for approximately 5 minutes. Remove and leave to drain on kitchen paper.
Allow to cool and either freeze or refrigerate until ready to serve. They can be served hot or cold.