Edith'S Gefilte Fish Recipe

Name: Edith'S Gefilte Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb pike; 1 1/2 lb whitefish; boned and skinned, or 3 lb 2 oz of each before boning.; Save heads and bones; 2 carrots; 2 onions; 1 t salt; 1/2 t pepper; 4 c water; 1 large onion; 2 eggs; 2T matzo meal; 1/4 c water; 1 1/2 tsalt; 1/2 t pepper

Servings: persons

1 1/2 lb pike
1 1/2 lb whitefish
boned and skinned, or 3 lb 2 oz of each before boning.
Save heads and bones
2 carrots
2 onions
1 t salt
1/2 t pepper
4 c water
1 large onion
2 eggs
2T matzo meal
1/4 c water
1 1/2 tsalt
1/2 t pepper

1
Put heads and bones in large pot w/carrots and onions and rest of ingredients except large onion and ground fish.
2
Bring to a boil, skim lightly and turn off heat.
3
Grind fish; grind again with the large onion
4
Combine ground fish and rest of ingredients with wire whisk and mix well. Shape into 15 oval balls. Bring broth to a simmer and place balls carefully into pot. Cook on very low heat, covered for 1 1/2 hours.
5
Cool slightly and remove fish balls. Strain liquid and reduce slightly. Refrigerate fish and liquid, covered. Serve garnished with boiled carrot slices and parsley with horseradish on the side.

130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lb pike, 1 1/2 lb whitefish, boned and skinned, or 3 lb 2 oz of each before boning., Save heads and bones, and more.

Yes, Edith'S Gefilte Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edith'S Gefilte Fish

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