Gefilte Fish
By Chef nikki Cascone
Yield 22-24
45 minutes
Poaching liquid
- 6 Quarts of fish stock
- 4 Cups of white vinegar
- 1 Cup of parsley stems
- 1 Tablespoon of salt
- 1 Cup of sugar
Bring to a simmer
Gefilte Mix
- 1lb Bass
- 2lbs Salmon
- 1/3 Cup of minced carrots
- 1/3 Cup of onion minced
- 2 Cloves of garlic minced
- 1 tsp olive oil
- 1 Cup of ice cold water
- 2 ½ tsp kosher salt
- 1 Tbls matzo meal
- 2 Whole eggs
Chop fish into small pieces and place in a food processor.
Slowly incorporate ice cold water into food processor with fish until it is smooth and bound.
Remove fish from processor and place in a mixing bowl.
Sauté onion, carrot and garlic and chill.
Add chilled vegetables, and the rest of the ingredients, (olive oil, salt, matzo meal, and eggs) to the fish and mix together.
Measure a 2 oz. portion, roll into a ball, and poach at a simmer for 4-5 ½ minutes.
Chill before serving.
