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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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