Ingredients with Measurements:
- 1 pound of whitefish fillets
- 1 pound of carp fillets
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 eggs
- 1/2 cup of matzo meal
- 1/4 cup of vegetable oil
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 6 cups of water
Special equipment needed:
- Food processor
- Large mixing bowl
- Large pot with lid
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry. Cut them into chunks and place them in a food processor. Pulse until the fish is finely chopped.
2. Transfer the chopped fish to a large mixing bowl. Add the chopped onion, carrots, celery, eggs, matzo meal, vegetable oil, sugar, salt, and black pepper. Mix well until all ingredients are combined.
3. Using your hands, form the fish mixture into small patties, about 2 inches in diameter.
4. In a large pot, bring the water to a boil. Reduce the heat to medium-low and carefully add the fish patties to the pot. Cover the pot with a lid and simmer for 1 hour.
5. After 1 hour, remove the pot from the heat and let it cool for 10 minutes.
6. Using a slotted spoon, carefully remove the fish patties from the pot and place them on a plate.
7. Serve the gefilte fish cakes warm or cold with horseradish and lemon wedges.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer on medium-low heat
Serving size:
Makes about 20 fish cakes
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 45mg
Sodium: 370mg
Total carbohydrates: 6g
Dietary fiber: 1g
Sugar: 1g
Protein: 10g
Substitutions for ingredients:
- Whitefish and carp fillets can be substituted with any other firm white fish.
- Matzo meal can be substituted with breadcrumbs or crushed crackers.
- Vegetable oil can be substituted with any other neutral oil.
Variations:
- Add chopped parsley or dill to the fish mixture for extra flavor.
- Instead of forming the fish mixture into patties, shape it into balls and simmer them in the pot.
Tips and tricks:
- Wet your hands before forming the fish patties to prevent the mixture from sticking to your hands.
- If the fish mixture is too wet, add more matzo meal or breadcrumbs.
- If the fish mixture is too dry, add a little bit of water.
Storage instructions:
Store the gefilte fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gefilte fish cakes, place them in a pot with a little bit of water and simmer for a few minutes until heated through.
Presentation ideas:
Arrange the gefilte fish cakes on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
- Horseradish
- Lemon wedges
- Fresh herbs
Pairings:
- Gefilte fish cakes are traditionally served as an appetizer before a meal.
- Serve with challah bread and a salad for a light lunch or dinner.
Suggested side dishes:
- Potato latkes
- Roasted vegetables
- Kasha varnishkes
Troubleshooting advice:
- If the fish mixture is too wet, add more matzo meal or breadcrumbs.
- If the fish mixture is too dry, add a little bit of water.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store the gefilte fish cakes in an airtight container in the refrigerator for up to 3 days.
Food history:
Gefilte fish is a traditional Jewish dish that originated in Eastern Europe. It is typically made with ground fish, onions, and matzo meal, and served as an appetizer during holidays and special occasions.
Flavor profiles:
The gefilte fish cakes are savory and slightly sweet, with a tender texture.
Serving suggestions:
Serve the gefilte fish cakes with horseradish and lemon wedges for a traditional Jewish appetizer.
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Region: Jewish