It doesn’t have to be a holiday to enjoy this favorite recipe.
Makes 12 8-oz. or 24 4-ounce servings
- 2 pounds boneless, skinless whitefish fillet
- 2 pounds boneless, skinless pike fillet
- 1 pound boneless, skinless trout fillet
- 1 large Spanish onion, peeled and quartered
- 5 eggs
- 1/3 cup sugar
- 1/2 cup matzoh meal (may need more for correct consistency)
- 1 teaspoon salt, plus additional if needed
- 1/2 teaspoon ground white pepper
- 4 large carrots, peeled, left whole
- Prepared horseradish, for garnish
1. Grind the fish and the onion together. (You can do this yourself with the correct KitchenAid attachment; alternately, have it done for you at the fishmonger, or puree roughly in batches in your food processor.) Transfer into a larger bowl, add the eggs, sugar and matzoh meal, and mix.
2. Form into a small football shape weighing approximately 8 ounces. You should have about 12.
3. Fill a large stock pot three quarters of the way with water, 1/3 pound of sugar, 1 teaspoon of salt and 1/4 teaspoon of white pepper and bring to a boil. Carefully drop each ball in and boil for 2 hours. Be sure to have stove venting system on!
4. After 1 1/2 hours, add peeled whole carrots.
5. Drain and cool gefilte fish and carrots after cooking. Slice carrots into 1/2-inch thick coins. Serve gefilte fish with carrot coins and prepared horseradish for garnish.
(Note: You can cut each gefilte fish “football” into two 4-ounce portions, depending on your needs.)
Don’t have time to make your own? Call Kaufman’s Bakery, Delicatessen & Catering and they will take care of it for you.
4905 W. Dempster St.