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Serves/Makes: 4 - 6

Ingredients:

• 2 1/4 pounds (1 kg) fresh ground fish - either carp or a mixture of carp, whitefish and pike
• 1/2 cup water
• 1 raw egg
• 2 carrots
• 1/2 cup matzo meal>
• 1 large onion
• 1 tablespoon salt
• 1 tablespoon sugar
• 1/2 tablespoon pepper

How to cook:

• Grind together all the Ingredients, and then mix in the ground fish.
• At this point the fish may be formed into logs - approx 3 inches wide and 12 inches long - wrapped tightly into tin foil for freezing.
• It is easy to slice for individual servings.
• Or, ovals about the size of a pear can be formed.
• Drop them into boiling Cooking Sauce for Gefilte Fish and allow them to cook slowly for 2 hours.
• Let cool before removing the fish balls from the sauce.
• Serve the Gefilte Fish For Passover with Horseradish on a bed of lettuce.
• A slice of the cooked carrot adds color to the dish.

Cooking Sauce for Gefilte Fish Ingredients:

• Fish bones and heads
• 4 cups water
• 4 carrots
• 3 onions
• 1 tablespoon salt
• 1 tablespoon pepper
• 2 tablespoons sugar

Cooking Sauce for Gefilte Fish Preparation:

• Bring to a boil and add the fish balls.

Notes:

Gefilte fish is a ground fish recipe, popular with people of Ashkenazi Jewish heritage. Formally, it is a type of quenelle, a delicately flavored patty made of lightly seasoned ground fish or white meat. Similar dishes exist in many cultures in local recipes bland or spicy, served plain or sauced, and cooked in simple broth or as part of an elaborate fish stew.

This recipe for Gefilte Fish For Passover serves/makes: 4 - 6

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Main Ingredient: Carp
Preparation Method: Poached/Simmered
Cuisine: Jewish