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Simmered Gefullte Fish

Western.Chefs's picture
Ingredients
  Halibut fillet 6 Ounce
  Sea bass 6 Ounce
  Carp fillet 6 Ounce
  Whitefish 6 Ounce
  Onion 1 Medium, chopped
  Tender celery 3 , chopped
  Garlic 3 Clove (15 gm), chopped
  Marjoram 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Eggs 2 , well beaten
  Finely chopped parsley 4 Tablespoon
  Matzo meal 2 Cup (32 tbs)
  Cream 2 Cup (32 tbs)
  Carrots 2 , sliced
  Lemons 3 , peeled and sliced
  Fish stock 2 Quart
Directions

Cut fish in small pieces.
Add onion, celery, garlic, marjoram, thyme, salt and pepper to taste.
Mix well.
Put through fine grinder twice.
Put in large bowl and add eggs, parsley, matzo meal.
Mix well.
Add cream slowly until well absorbed.
Mold fish paste into oblong fat pieces at least six inches long.
Arrange in buttered saucepan.
Add sliced carrots.
Put 1 slice peeled lemon on each piece of fish.
Cover with fish stock.
Simmer slowly 25 minutes.
Remove from heat.
Cool.
Refrigerate until jellied.
Serve with horseradish sauce, made by mixing horseradish with finely chopped beets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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