Makes 35-40 ovals. I like to serve 2 per person.
Gefilte fish is the most representative of Jewish dishes and is typically served as a first course on the Sabbath and holiday meals. It is a bit time consuming to make gefilte fish, but very satisfying. The ovals in this recipe are soft, pale and well-seasoned. Make it at least a day ahead to allow the sauce to jell. I love serving the fish with freshly grated horseradish. A slightly different version of this recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.
- 4 pounds white fish
- 4 pounds pike
Have the fishmonger, bone, fillet the fish and grind them both together to obtain a very smooth texture. You should have 3 pounds of ground fish. Save all the trimmings, head, bones and skin for the stock (you may want to ask for more trimmings from only white fish varieties).
- About 3 pounds ground fish
- 2 medium onions, peeled, quartered and finely grated (See Note)
- 3 eggs, whisked well
- 1 tablespoon sugar, aprox
- 1 ½ tablespoon kosher salt, approx
- freshly ground pepper
- ¼ cup bubbly cold water (such as Pellegrino)
- Fish trimmings
- 2 onions, peeled, quartered
- 1 carrot, peeled, quartered
- 1 tablespoon kosher salt
- 2 teaspoons sugar
- 10 peppercorns
- 2 onions, peeled, finely chopped
- 3 carrots, peeled, cut into thin rounds
- 2 teaspoons sugar, approx
- Kosher salt to taste
- Freshly ground white pepper to taste
- About 12 inches of horseradish root
- 2-3 lemons
TO MAKE THE FISH OVALS
- Place the ground fish in an electric mixer bowl.
- Add onions, eggs, sugar, salt and pepper.
- Mix with the dough hook, at low speed, adding the bubbly water very, very slowly. Be patient.
- Season to taste and refrigerate while you are cooking and straining the stock.
TO MAKE THE STOCK
- I suggest that you use an 11x16 enameled oval pan with a lid to fit the fish in a single layer.
- Place the fish trimmings in the pan with the onions, carrot, salt, sugar, peppercorns and 7 cups of cold water.
- Bring to a boil over high heat, then lower the heat and simmer covered for 75 minutes.
- Cool the stock a bit.
- Wet a triple layer of paper towels with cold water and squeeze almost dry.
- Line a strainer with the towels. Place the strainer over a bowl and ladle the soup with the trimmings in it.
- Squeeze the towel with the trimmings in order to obtain all the liquid and flavor. You will have to change the towels several time.
- Rinse the saucepan and return the stock to it.
TO COOK THE FISH OVALS
- Add onions, carrots and seasoning to the stock and bring to a gentle boil.
- With an oval (No 30) ice cream scooper, form flat ovals and drop them into the simmering stock. From time to time, wet the ice cream scooper in cold water.
- Bring slowly to a boil and simmer covered for 75 minutes. Shake the pan from time to time and turn the ovals.
- Season the sauce to taste.
TO MAKE THE HORSERADISH
- Peel the horseradish root, cut into very small cubes and chop finely in a food processor fitted with the steel blade. Add lemon juice to keep it from darkening.
- Store right away in a tight fitting container.
Either the fishmonger can grate the onion for you finely or you can do it in the food processor fitted with the steel blade.