Ingredients with Measurements:
- 1 pound ground whitefish
- 1 pound ground pike
- 2 onions, finely chopped
- 2 carrots, peeled and grated
- 2 eggs
- 1/2 cup matzo meal
- 1/4 cup sugar
- 1/4 cup white wine
- 1/4 cup water
- 1 lemon, sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Food processor or grater
Step-by-step instructions:
1. In a mixing bowl, combine the ground whitefish, ground pike, chopped onions, grated carrots, eggs, matzo meal, sugar, salt, and pepper. Mix well.
2. Wet your hands and form the mixture into small oval-shaped balls.
3. In a large pot, combine the white wine, water, and lemon slices. Bring to a boil.
4. Gently place the fish balls into the pot, making sure they are fully submerged in the liquid.
5. Reduce the heat to low and cover the pot. Simmer for 1 hour.
6. Remove the fish balls from the pot and place them on a platter.
7. Garnish with fresh parsley and lemon slices.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Protein: 20g
Carbohydrates: 25g
Sodium: 400mg
Substitutions for ingredients:
- Instead of whitefish and pike, you can use any other firm white fish.
- Instead of matzo meal, you can use breadcrumbs or almond flour.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add chopped dill or cilantro to the fish mixture for added flavor.
- Serve the fish balls with a side of horseradish sauce or tzatziki.
- Use a different type of fish for a unique twist on the classic recipe.
Tips and tricks:
- Wet your hands before forming the fish balls to prevent the mixture from sticking to your hands.
- Make sure the fish balls are fully submerged in the liquid to ensure even cooking.
- If the liquid evaporates too quickly, add more water or broth.
Storage instructions:
Store leftover fish balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the fish balls in a pot with a little bit of water or broth. Heat on low until warmed through.
Presentation ideas:
Arrange the fish balls on a platter and garnish with lemon slices and parsley.
Garnishes:
Fresh parsley and lemon slices.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
- Pair with a glass of white wine or sparkling water.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Potato latkes
Troubleshooting advice:
- If the fish balls are falling apart, add more matzo meal or breadcrumbs to the mixture.
- If the liquid is too thin, add more matzo meal or breadcrumbs to thicken it up.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Gefilte fish is a traditional Jewish dish that originated in Eastern Europe. It is typically served during holidays and special occasions.
Flavor profiles:
The fish balls are savory and slightly sweet, with a hint of lemon and parsley.
Serving suggestions:
Serve the fish balls as an appetizer or main course.
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Region: Jewish