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recipes |
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Gefilte Fish |
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I am from the Ukraine. When I lived there, the population in my town was approximately 100,000 people. We had a big house with a very nice garden. Gefilte fish is a traditional Jewish dish usually prepared on Friday for Shabat (Sabbath) dinner on Saturday. Because we were poor, we couldnąt afford to have this dish every Saturday. My mother prepared gefilte fish only on Soviet holidays, because anything religious, including celebration of Shabat, was forbidden. She taught me this recipe when I was young. |
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Ingredients |
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1 kilo (approximately) carp 2 boiled eggs 2 raw eggs 1 white roll 2-3 fried onions 1 medium carrot salt pepper |
First, you clean the fish outside and inside, and cut it into large pieces. With a sharp knife, you carefully lift the skin and remove the fillet from each piece. In our days we didnąt have a mixer. With a special wide knife we cut the fillet together with the boiled eggs and white roll until it became a fine mince. Then we mixed in the raw eggs, salt and pepper. Next, we stuffed some of the mixture back between the skin and backbone of the fish. On the bottom of a big pot, we put a cut up carrot, fried onion, and the skin of a brown onion, because these ingredients give the fish a nice brown colour. We filled the pot with water, brought it to a boil, and then added the fish. It took 2.5 to 3 hours for the fish to cook. When the fish was ready, we took it out and cooked potato in the liquid. Gefilte fish is usually served with homemade white bread and horseradish. |
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