Gefilte Fish
Fish Stock:
1 onion, chopped
2 stalks celery, chopped
1 carrot, sliced
1 bay leaf
1 tsp peppercorns, crushed
1/4 tsp salt
4 cups chopped fish bones and heads
6 cups cold water
Place all the ingredients in a large pot. Bring slowly to a boil, turn the heat down, and simmer for 45 minutes. Strain, discard the solids, and put the liquid back on the stove. Bring to a boil to cook the Fish Balls (recipe follows).
Fish Balls:
1-1/2 lb whitefish, snapper, pike, or cod fillets
3/4 lb salmon fillets
2 onions, chopped
1/2 tsp kosher salt
1/2 tsp ground white pepper
1 tsp SplendaŽ (or other sugar substitute)
1/2 cup egg substitute
1/4 cup matzo meal
Fish Stock (see above)
1 carrot, sliced
Grind up the fish with the chopped onions in a meat grinder. Add the salt, pepper, Splenda, and egg substitute. Blend well. Mix in the matzo meal. Blend the mixture until it gets thick enough to handle easily. If it is too thick, add a little cold water. If too thin, add a little more matzo meal. Dip a small ice cream scoop or spoon into cold water. Fill the scoop with the fish mixture and with wet hands, shape the balls. Divide the mixture into a total of 12 balls. Drop the fish balls into the boiling stock. Cover and simmer for 1-1/2 hours. Fifteen minutes before they are done, add the carrot and finish cooking. Chill the fish balls with the stock in the refrigerator for up to 4 days. Serve with the sliced carrots and some of the stock that has now jellied. Makes 12 Servings.
Note: Gefilte Fish should always be chilled before serving...trust me, hot is NOT so good!