cookbooks

Gefillte Fisch Recipe

Gefillte Fisch Recipe:

History and Fun Facts:

Gefillte Fisch, which translates to "stuffed fish" in Yiddish, is a traditional Jewish dish that has been enjoyed for centuries. It originated in Eastern Europe, particularly in regions with a large Jewish population, such as Poland and Russia. The dish was traditionally prepared for Shabbat and holidays, as fish was considered a festive ingredient and a symbol of prosperity.

In the past, gefillte fisch was often prepared using freshwater fish such as trout, pickerel, or pike. These fish were readily available in the rivers and lakes of Eastern Europe. The preparation process involved removing the fish meat, mixing it with various ingredients, and then stuffing it back into the fish skin to maintain its natural appearance.

Over time, gefillte fisch has evolved, and variations of the recipe can be found in different Jewish communities around the world. In modern times, carp and whitefish have become popular choices for making gefillte fisch.

Recipe:

Ingredients:
- 2 pounds of trout, pickerel, or pike
- 1/4 cup of butter
- 2 tablespoons of chopped parsley
- 1/4 cup of soaked white bread
- 1 grated onion
- Salt and pepper to taste
- 1/4 cup of pounded almonds
- 2 egg yolks
- A pinch of grated nutmeg
- Water for boiling
- 1 celery root
- 1 onion
- Slices of lemon
- Flour for baking (optional)
- Butter for baking (optional)

Instructions:

1. Begin by scaling and thoroughly cleaning the fish. Remove all the meat from the skin, taking care not to damage the skin. Cut open the fish along the backbone and remove the backbone as well while keeping the head and tail intact.

2. Chop the fish meat in a chopping bowl and set aside.

3. In a spider or frying pan, melt the butter over medium heat. Add the chopped parsley and soaked white bread. Remove the pan from the fire and add the grated onion, salt, pepper, pounded almonds, egg yolks, and a pinch of grated nutmeg. Mix all the ingredients thoroughly.

4. Stuff the fish skin with the prepared mixture until it looks natural and the fish is filled.

5. In a large pot, bring salted water to a boil. Add a piece of butter, celery root, parsley, and an onion to the boiling water. Gently place the stuffed fish into the pot and cook for about one and a quarter hours, or until the fish is fully cooked.

6. Once cooked, remove the fish from the pot and place it on a platter.

7. To thicken the sauce, whisk two egg yolks in a separate bowl. Slowly add some of the hot broth from the pot into the egg yolks while continuously whisking. This will temper the eggs and prevent them from curdling. Pour the egg mixture back into the pot, stirring gently.

8. Add a few slices of lemon to the sauce and simmer for a few minutes until the sauce thickens slightly.

9. If you prefer to bake the gefillte fisch, preheat the oven to 350°F (175°C). Roll the stuffed fish in flour and dot it with small pieces of butter. Place the fish on a baking dish and bake for approximately 30-40 minutes, or until the fish is cooked through and the top is golden brown.

Serve the gefillte fisch warm with the sauce spooned over the top. This dish is often enjoyed with horseradish sauce on the side for extra flavor.

Similar Recipe Dishes:
- Quenelles: Quenelles are similar to gefillte fisch in that they are both fish-based dishes that are shaped and cooked. Quenelles originated in French cuisine and typically use a combination of fish, eggs, cream, and breadcrumbs. The mixture is formed into oval or almond-shaped dumplings and then poached or baked. Quenelles are often served with a rich sauce.

- Fish Mousse: Fish mousse is another dish that resembles gefillte fisch. It involves blending fish fillets with cream, eggs, herbs, and seasonings until smooth and creamy. The mixture is then usually baked in a mold or chilled and served as a cold appetizer. Fish mousse can be flavored with various ingredients such as dill, lemon zest, or smoked salmon.

- Fish Ball Soup: Fish ball soup is a popular dish in Asian cuisine, particularly in Chinese, Thai, and Malaysian cooking. It consists of fish balls made by grinding fish meat into a paste and then shaping it into small balls. These fish balls are cooked in a flavorful broth along with vegetables, herbs, and spices. Fish ball soup is often served as a comforting and nourishing meal.

Vote

1
2
3
4
5

Viewed 1925 times.


Other Recipes from Fish

Force Meat Balls For Chowder
Oysters A La Marechale
Toasted Angels
Oyster Pats
Scalloped Clams
Shrimp Or Oyster Curry
Shrimps A La Bordelaise
Shrimps With Tomato
Saute Of Shrimps
Crab A La Creole
Sole A La Normandie
Filet Of Sole A La Bohemian
Baked Sole
Flounders A La Magouze
Salmon A La Melville
Stewed Haddock
Bacalas A La Viscaina
Baked Sardines
Sardines With Cheese
Scalloped Fish Roe
Kedgeree
Sponge Dumplings
Shad, April To June.
To Clean Fish
To Open Fish