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Gefilte Fish געפילטע פיש

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home, rezepte, salty, salzig

Who said that gefillte fish is not tasty ?

One of the most iconic jewish foods, is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike.

It is traditionally served as an appetizer by Ashkenazi Jewish households, especially for Shabbat but also for Jewish Holidays such as Passover. Although it historically consisted of a minced-fish forcemeat stuffed inside the fish skin, this step has been commonly omitted since the 19th century and the seasoned fish is instead formed into small balls similar to quenelles, slowly cooked in a fish-broth.

Gefilte fish may be slightly sweet or savory. Preparation of gefilte fish with sugar or black pepper is considered an indicator of whether a Jewish community was Galitzianer (with sugar) or Litvak (with pepper).

You need :

For the broth

  • Fish bones
  • 1 minced onion
  • 1 quart of celery cut into slices
  • 1 bay leaf
  • Black pepper and salt
  • 2 liters of chicken broth (homemade)
  • 1 carrot cut into slices

For the fish balls

  • Fillets of white fish (carp, whitefish, pike, and / or salmon)
  • 1 chopped onion
  • 1-2 eggs
  • 1/2 bunch of chopped parsley
  • 1 clove of garlic
  • 50g chopped fennel
  • Nutmeg
  • Some anise seeds
  • Salt and pepper for seasoning
  • 160g of matzah flour (but you can also use normal flour)

Carrots

Black radish in thin slices

Horseradish with beetroot

 

Put all the ingredients for the broth into a large saucepan, add the chicken broth and bring to a boil. Take off the foam on the surface, and let simmer the broth for about an hour, then remove the fish bones.

For the fish balls, chop all the ingredients including the fish and mix everything in a robot with the eggs, the flour, and the remaining ingredients, in order to obtain a manageable dough. The consistence of the dough can be adjusted by adding flour, in order to obtain a more or less firm mass.

Let it cool for an hour before cooking.

Form quenelles with your hands or with two spoons and slide them into the quivering fish-broth and  let them cook for about an hour and a half.

To facilitate to form the fish balls, dip the spoons regularly in a bowl filled with cold water before handling the dough.

Peel the carrots and roast them in the oven at 180 ° C for 40 minutes with a drizzle of olive oil, salt and garlic.

Before serving, put a small horseradish quenelle, two fish-balls, two roasted carrots and some thin slices of black radish, then add the warm broth.

Gut Shabbes ..

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