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Gefilte fish

Recipe from: 3/1/1998 12:00:00 AM
Ingredients 19
Servings 8
Time 20 min


  • 2
    whole hake or red roman, filleted, skinned and steamed
  • fish heads, bones and skin
  • 6
  • 2
    whole onions, peeled and quartered
  • bunch of parsley
  • 3
  • salt to taste
  • 2
    onions, sliced
  • 30
  • 30
    chopped parsley
  • 2
    stalks celery
  • 30
    matzo meal
  • 30
    ground almonds
  • 10
  • salt and pepper to taste
  • 2
    large eggs
  • 250
    stock to bind (approximately)


30 min
STOCK: Place the fish heads, bones and skin in a saucepan with about two litres cold water to cover. Add two of the carrots cut in four, the onions, parsley, celery, leeks and salt. Bring to a gentle boil. Turn down the heat and allow to simmer uncovered for about 30 minutes. Skim when necessary. FISH DUMPLINGS: Mince the fish with the remaining carrots. Fry the sliced onions and parsley. Mince and add to the fish mixture. Mix in the matzo meal, ground almonds, sugar, salt and pepper. Add the unbeaten eggs and about 125 ml stock. Mix to a firm consistency. Strain the remaining stock and bring back to the boil. Meanwhile form the fish into medium-sized balls with wet hands and add slowly to the boiling liquid. Cover and simmer for about 1 hour. Cool in the pot and refrigerate. Place dumplings in a shallow serving bowl. Pour the stock over the fish balls and place a slice of cooked carrot on top of each. Place in the fridge. Serve cold with horseradish and mustard. Serves: 6-8

Read more on: fish/seafood

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