Yields 12–18 portions.
Fish Broth
Ingredients
- Fish bones and heads, washed
- 2 onions, sliced
- 3 carrots, sliced
- 1 potato, peeled and sliced
- 1-3 teaspoons of salt
- 1-3 teaspoons sugar
Instructions
- Place all ingredients in a large pot.
- Fill one-third to one-half full of water. There should be enough water to cover the fish that will be added later.
- Bring to a boil.
Gefilte Fish
Ingredients
- 3–4 pounds whole yellow pike and white fish, ground
- 1/2 pound carp
- 2 eggs
- 1 large onion, chopped
- 2 carrots, chopped
- Salt to taste
- Sugar to taste
- Fish broth (above)
Instructions
- In a blender, whip up onion, eggs and most of the carrot.
- Combine mixture with with ground fish and seasonings. Mix well and set aside.
- Prepare basic fish sauce and heat to boiling.
- Form fish mixture into balls or patties (using wet hands with cold water helps), and drop them carefully into the boiling fish sauce one at a time.
- Once all balls or patties are in the pot and the broth has returned to a boil, lower flame, cover and simmer for two to two and a half hours, depending on the size fish you made.
- Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on top of each and pour on a bit of the sauce if you want an aspic.
- Chill and serve.