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Gefilte Fish

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Ingredients
  Whitefish 12 Ounce
  Pike 12 Ounce
  Onion 4 Ounce
  Celery 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄4 Teaspoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Skim milk 1⁄4 Cup (4 tbs)
  Cooked sliced carrots 4 Ounce
  Unflavored gelatin 1 Tablespoon
  Water 2 Cup (32 tbs)
  Chicken bouillon cube 1
Directions

Cut fish, onion and celery into dice.
Put through meat grinder twice into mixing bowl.
Add garlic powder, salt and pepper; pour in milk; mix very well.
Shape into 4 equal portions.
Poach for 15 minutes.
With slotted spoon, transfer fish to platter; arrange 1 ounce of carrots on each portion.
Refrigerate.
In saucepan, sprinkle gelatin over water, add bouillon cube and heat, stirring until dissolved.
Remove and place in refrigerator until loosely set.
Arrange around fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Everyday

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 954 Calories from Fat 230

% Daily Value*

Total Fat 26 g39.3%

Saturated Fat 3.6 g18.1%

Trans Fat 0 g

Cholesterol 338 mg112.7%

Sodium 5211.4 mg217.1%

Total Carbohydrates 27 g9%

Dietary Fiber 5.9 g23.4%

Sugars 8.7 g

Protein 148 g295.4%

Vitamin A 15.7% Vitamin C 38.4%

Calcium 40.3% Iron 20.5%

*Based on a 2000 Calorie diet

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Gefilte Fish Recipe