Learn how to make Gefilte Fish with this easy video Recipe. For a modern twist on an ancient recipe, we use salmon and cod. Thanks to my friend Amy.
|For the stock:|
|Fish stock||1 Quart (homemade or store bought)|
|Garlic||1 Clove (5 gm) , crushed|
|Celery heart||1 , sliced|
|For the gefilte fish:|
|Salmon||3/4 Pound , boned|
|Whitefish||3/4 Pound , boned (turbot, cod, pike, etc.)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium , finely diced|
|Matzo meal||1/2 Cup (8 tbs)|
|Chopped parsley||1/2 Cup (8 tbs)|
|Ground black pepper||1/2 Teaspoon|
|For horseradish sauce::|
|Sour cream||1/2 Cup (8 tbs)|
|Horseradish||1/3 Cup (5.33 tbs)|
|Chopped fresh dill||3 Tablespoon|
Heat stock and 2 cups of water in a large soup pot.
Add garlic, celery, salt, pepper and bring to boil. Reduce heat and simmer for 10-15 minutes.
Heat olive oil in a small pan and sauté onions for 5 minutes or until soft. Allow to cool.
Chop fish into small pieces and place in a bowl.
Add cooked onions, egg, matzo meal, salt, parsley, pepper and mix well to combine.
Make small balls with 2-3 tablespoons of mixture and add to simmering broth. Simmer until well cooked or for about 10 minutes.
Remove the balls with slotted spoon and drain on paper towels.
For horseradish sauce, combine sour cream, horseradish, dill, salt and mix well.
Serve over bed of lettuce with horseradish sauce and enjoy!