Entrees: Gefilte Fish
By Freya (Blitstein)
Related to: Polonnoye (Town),
These recipes were modified by Rose's daughter Sarah (KRAMER) BLITSTEIN
and shared with us by Rose’s grandaughter Freya (BLITSTEIN) MASLOV
6 ½ LBS FISH – AND BONES - heads, cheekbones, tails. Should
be 5 - 5½ lbs filleted. Whitefish, Pike & Trout mixture. (Ask
butcher to coarse-grind all the fish together, and separately save all
the bones for you – this is important.)
1 egg per pound of fish
2 medium onions, sliced (OSO Sweet or Vidalia, if not then Spanish)
2 more large onions, cut up
kosher salt
1 glass water (8 to 10 oz)
white pepper, to taste
Accent (taste enhancer & tenderizer--- can be omitted)
4 or 5 small carrots – or ½ bag of baby carrots, sliced
into "coins"
Scrape excess fish off of bones and add to the pre-ground mixture.
Put the heads, bones, and sliced medium onions nto large pot, and cook
while preparing rest of fish.
Add the eggs (to the fish?) and mix with hands. Place mixture in large
wooden bowl.
Add 1 handful (of what?) – like grandma did! Equivalent to 1
well rounded Tsp.
Add 2 ½ handfuls of Kosher Salt to taste (Well rounded TBSP)
Add 1 glass of water VERY slowly when needed. Pepper generously.
Now, chop, chop, chop. If you think you have chopped enough, chop for
another 15 minutes - - fish will be "puchier" (softer & fluffier)
You will know it is chopped enough when mixture begins to stick, without
falling, to the chopper!
Strain bones from soup – but keep soup mix at boiling.
What you didn't scrape off the bones at the beginning – can now
be eaten! (That's the perk for being the Cook)
Add 2 large onions, cut up (into chunks?) and sliced carrots to soup
mix.
Season to taste.
Shape fish (with wet hands) and drop carefully into soup.
Add 1 tsp salt and pepper to soup. (Season BEFORE and AFTER dropping
fish in?)
If needed, add enough water to cover the fish.
GENTLY boil – covered – About 1½ to 2 hours.
Remove cover for last ½ hour.
Remove from heat and let stand in juice until cool. Skim the muck off
the top.
Carefully remove fish and place in bowl.
Save soup for "dunking" the Challeh……Grandpa's & Dad's
favorite pastime.
Serve with horseradish of your choice.
