Grandma Gene's Gefilte Fish

Recipe Ingredients

		Fish Broth
1 1/2		Onions - coarsely diced,
		Reserve peels
1		Carrot - thinly sliced
1/2 cup	55g / 1.9oz	Sliced celery tops
1 lb	454g / 16oz	Fish bones
		Skin and head from fileted whitefish - see * Note
		Salt - to taste
		Freshly-ground black pepper - to taste
		Cold water - as needed
		Assembly
3 1/2 lbs	1589g / 56oz	Whitefish, and pike fileted
		About the size of 1 whitefish
1		Onion - thinly sliced
2		Carrots - peeled, and
		Thinly sliced
2		Celery stalks - sliced
2		Eggs
1/2 cup	118ml	Matzo meal
1/4 cup	59ml	Cold water
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Fish roe - (optional)
		Garnish
		Lettuce
		Sliced cucumbers
		Horseradish sauce

Recipe Instructions

* Note: If possible, buy whole whitefish. Have it boned and wrap the bones, heads and skin separately, for the fish broth. If you're lucky, you may find roe inside the fish, or you can purchase the roe, poach it with the fish balls, and serve separately.

For the Fish Broth: In a large pot, place the onions, onion peels, carrot, celery tops, fish bones, heads and skin, and salt and pepper. Add water to cover and bring to a boil. Simmer for about 1 hour, adding additional water if needed. When the broth is flavorful, strain out the fish bones and vegetables and discard. Keep the broth warm.

For Assembly: In a meat grinder, grind the fish with the onion, carrot and celery. Put through the grinder again. Place the ground mixture in a large wooden chopping bowl and blend with the eggs and matzo meal. Using a hand chopper, chop the fish mixture, adding the water gradually with 1 tablespoon salt and 2 teaspoons pepper as you chop. (Mixture should be soft and light to the touch.)

Wet your hands with cold water and shape the fish mixture into oval balls. Bring the broth to a boil over high heat, and place the fish balls in the broth. Cover, reduce the heat to medium-high, and cook until the fish is tender, about 1 hour; do not overcook. Cool, transfer to a shallow glass bowl, cover with plastic wrap and foil, and refrigerate about 2 hours.

To serve, arrange a lettuce leaf on each plate; top with fish and garnish with cucumbers and horseradish sauce. Makes about 50 fish balls.

This recipe yields 8 servings.

Each serving: 234 calories; 130 mg sodium; 128 mg cholesterol; 9 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 27 grams protein; 1.08 grams fiber.

Source:
The Los Angeles Times, 04-04-2001

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