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Best Gefilte Fish |
"The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar."
Ingredients :
- 2 pounds red snapper - head, skin, and bones removed and reserved
- 1 pound speckled trout - head, skin, and bones removed and reserved
- 2 quarts water
- 1 onion
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 pinch white sugar, or more to taste
- 1 onion, chopped fine
- 3 eggs, beaten, or more as needed
- 1/3 cup water, or as needed
- 1 tablespoon matzo meal, or as needed
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1/2 teaspoon ground white pepper
- 1 carrot, sliced into rounds
Instructions :
Prep : 30M | Cook : 6M | Ready in : 5H40M |
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- Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
- Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
- Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
- Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
- Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
- Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.
Notes :
- Ask the fish market to fillet the fish for you, saving the heads, skin, and bones. Have him grind the fish for you on his small grinder twice.
- Nutrition:
- The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of broth consumed will vary.
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