Ingredients with Measurements:
- 2 lbs. ground whitefish
- 1 lb. ground carp
- 1 onion, grated
- 2 eggs
- 1/2 cup matzo meal
- 1/4 cup sugar
- 1 tbsp. salt
- 1/2 tsp. pepper
- 8 cups water
- 1 carrot, sliced
- 1 onion, sliced
- 1 celery stalk, sliced
- 1 bay leaf
- 1 lemon, sliced
Special Equipment Needed:
- Large pot
- Slotted spoon
Step-by-Step Instructions:
1. In a large bowl, mix together the ground whitefish, ground carp, grated onion, eggs, matzo meal, sugar, salt, and pepper.
2. Form the mixture into oval-shaped balls and set aside.
3. In a large pot, bring the water to a boil.
4. Add the carrot, onion, celery, bay leaf, and lemon slices to the pot.
5. Gently add the fish balls to the pot and reduce the heat to a simmer.
6. Cover the pot and let the fish simmer for 1 hour.
7. Using a slotted spoon, carefully remove the fish balls from the pot and place them on a platter.
8. Strain the poaching liquid and pour it over the fish balls.
9. Let the fish cool to room temperature before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer
Serving size:
8 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 10g
Protein per serving: 25g
Carbohydrates per serving: 15g
Sodium per serving: 500mg
Substitutions for ingredients:
- Ground whitefish and carp can be substituted with any other ground fish.
- Matzo meal can be substituted with breadcrumbs.
Variations:
- Add chopped parsley or dill to the fish mixture for added flavor.
- Serve the poached fish with a side of horseradish sauce.
Tips and Tricks:
- Be gentle when adding the fish balls to the pot to prevent them from breaking apart.
- Use a slotted spoon to remove the fish balls from the pot to prevent them from falling apart.
- Let the fish cool to room temperature before serving for the best flavor.
Storage Instructions:
Store leftover poached gefilte fish in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, gently warm the fish in the poaching liquid over low heat.
Presentation Ideas:
Arrange the poached fish balls on a platter and garnish with lemon slices and fresh herbs.
Garnishes:
Lemon slices and fresh herbs such as parsley or dill.
Pairings:
Serve the poached fish with a side of roasted vegetables or a salad.
Suggested Side Dishes:
Roasted vegetables or a salad.
Troubleshooting Advice:
If the fish balls fall apart during cooking, try adding more matzo meal to the mixture to help bind it together.
Food Safety Advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Gefilte fish is a traditional Jewish dish that originated in Eastern Europe.
Flavor Profiles:
The poached gefilte fish is savory and slightly sweet with a delicate fish flavor.
Serving Suggestions:
Serve the poached gefilte fish as an appetizer or as part of a larger meal.
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Region: Jewish