Sunday, February 22, 2009

Jewish Recipes: Gefillte Fish

Prepare trout, pickerel or pike in the following manner: After the fish has been scaled and thoroughly cleaned, remove all the meat that adheres to the skin, being careful not to injure the skin; take out all the meat from head to tail, cut open along the backbone, removing it also; but do not disfigure the head and tail; chop the meat in a chopping bowl, then heat about a quarter of a pound of butter in a spider, add two tablespoons chopped parsley, and some soaked white bread; remove from the fire and add an onion grated, salt, pepper, pounded almonds, the yolks of two eggs, also a very little nutmeg grated. Mix all thoroughly and fill the skin until it looks natural. Boil in salt water, containing a piece of butter, celery root, parsley and an onion; when done remove from the fire and lay on a platter. The fish should be cooked for one and one-quarter hours, or until done. Thicken the sauce with yolks of two eggs, adding a few slices of lemon.

This fish may be baked but must be rolled in flour and dotted with bits of butter.

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