Nathan,
You are the listowner after all. Be careful what you ask for.<g> (Jack
Shafer: I don't want you to think I too have too much time on my hands.
This is from "Sheldon" on the CIS Cooks forum. I don't really believe
you've ever tasted gefilte fish.)
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Gefilte Fish
Kimsta Zuvis
(Options: carp, pike)
This famous Jewish dish originated in Lithuania. If desired, instead of
slicing the fish, remove the skin in one piece; then stuff the skin and
shape it to give the appearance of a whole fish. Tie the stuffed fish in
a cloth before cooking. The technique of gutting a fish through the gills
is required here. The fish flesh can be pounded in a mortar or pureed
with the onion in a food processor. Serves 6
1 whole fish (2-lb) head and tail removed, gutted without breaking the
skin and cut into 6 slices
salt
2 large onions, sliced
2 eggs
1/4 cup matzo meal or cracker crumbs
fresh ground white pepper
1 to 2 tbsp. cold water
1 rib celery, diced
1 large carrot, sliced
2 or 3 tbsp. chopped fresh parsley (optional)
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Carefully remove the flesh and bones from the fish without breaking the
skin. Sprinkle the skin, head and bones with salt and place them,
covered, in the refrigerator while preparing the filling.
Put the fish flesh and one of the onions through a food grinder, place
the mixture in a wooden chopping bowl and chop until smooth. Add the eggs
and matzo meal or cracker crumbs, and season with salt and pepper. Add
enough cold water to make a light, soft mixture, then blend well.
Wet your hands with cold water and form the mixture into six oval cakes
that will fit into the bands of fishskin. Fit these cakes into the skin.
Rinse the fish head and bones and place them in the bottom of a deep,
heavy kettle or saucepan. Add the remaining onion, the celery, carrot,
fish cakes and just enough cold water to cover.
Cover the kettle and bring to a quick boil, then remove the lid and
reduce the heat. Simmer very slowly for 1 1/2 to 2 hours, by which time
the liquid should be reduced by half.
Serve the fish cakes warm, garnished with the cooked carrot and the
chopped parsley. Or refrigerate the cakes and the strained cooking liquid
separately, and serve the cakes chilled with the jellied cooking liquid
as a garnish.
Allan Needell--Internet: aneedell@nasm.edu; CCserve: 71461,1115
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Allan Needell--Internet: aneedell@nasm.edu; CCserve: 71461,1115