Zamosc Gefilte Fish

Zamosc Gefilte Fish
Photo by Cookbook cover image courtesy of Random House

Ingredients

  • Bones of fish (and heads, if desired)
  • 1 ½ pounds yellow pike or buffel (meat)
  • 2 tablespoons salt
  • horseradish (bottled or fresh)
  • 6 onions
  • ¾ cup water
  • 1 cup matzah meal
  • + 13 more ingredients
    • 1 tablespoon sugar
    • 4 stalks celery
    • 1 ½ pounds whitefish, pickerel, or rockfish (meat)
    • 6 eggs
    • 3 tablespoons sugar
    • 1 teaspoon almond extract
    • 1 ¼ teaspoons freshly ground black pepper
    • 3 onions
    • 6 carrots
    • 8 cups water
    • 1 tablespoon salt
    • ½ tablespoon freshly ground black pepper
    • 3 pounds carp (meat)

1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish. 2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefu...

View full recipe at Epicurious

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