Ingredients
-
2
-
3
-
6
-
2 1/2
-
3/4 - 1
-
5
-
2 - 2 1/2
-
-
2
-
2
-
-
-
-
-
Directions
My Mom’s Legendary Galicianer Sweet Gefilte Fish, My mother’s gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom’s classic fish that I can come up with. At least for now. I hope your family loves it as much as we do., I have used this recipe for years. My mother made gefilte fish every Friday and on holidays. I never really paid attention to the recipe. After she passed away, I wanted to make gefilte fish for the holidays, but I could never get it right until I found this recipe. It is so good that when we go to others for holidays, I am asked to bring the fish., I have made gefilte fish only a few times in my 70 years, and the last time was over 25 years ago. So I asked two trusted cooks and searched through a lot of recipes. Not only was this the most different of all of them, THIS was the one I knew my Hungarian audience would love. Hungarians know their food, and love anything sweet. I think I simmered the broth over an hour, which made it even richer. My fish ovals looked and were as fluffy as those shown in the picture–and tasted absolutely wonderful. used a fish mixture recommended by the kosher fish market and added lb salmon. I also tweaked the spices. I need to say THANK YOU, because this is a recipe that will be used for years to come. Amy P.s. I strongly urge any cook to taste both the broth and fish when seasoning it. The broth needed much, much more seasoning that I expected, and the fish didn’t taste right until I had added just enough salt and sugar. The right taste is a very delicate balance between the two, but one that’s obvious if tasting.
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Steps
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1
Done
|
Mix Together Fish, Onions, Eggs, Salt, Sugar, Pepper Until Very Thoroughly Blended. |
|
2
Done
|
If You Are My Mother, or not as Squeemish as Her Daughter, You Taste It at This Point Yes, Raw and Adjust Seasonings to Taste. If You Are Me, You Just Pray That It Is Well-Seasoned and Move On. |
|
3
Done
|
Add Matzo Meal Slowly, Mixing Very Very Well, Until It Is Almost Thick Enough to Shape Into Balls, but Just a Bit Softer. How's That For Imprecise?. |
|
4
Done
|
Cover the Bowl, and Refrigerate For at Least One Hour, or Even Overnight. |
|
5
Done
|
at This Point, You Can Shape the Mixture Into Balls or Loaves and Freeze For Future Use, but No One Ever Does Because Deferring This Gratification For That Long Is Just Impossible. |
|
6
Done
|
Make the Broth: in a Large Soup Pot, Mix the Broth Ingredients. |
|
7
Done
|
Bring to a Boil, Then Simmer For at Least 30 Minutes or So. It Should Be Sort of Golden in Color. Taste to Adjust Seasoning. the Broth Should Be Sweet and a Little Salty. |
|
8
Done
|
Form the Fish Mixture Into Balls, Cylinders, Loaves -- Whatever. |
|
9
Done
|
Add to Broth, Bring to a Boil Again, and Then Lower to a Very Slow Boil For 1 Hour and 15 Minutes. |
|
10
Done
|
Cool. Eat. Enjoy. |
