Gefilte Fish(Origin)

Ingredients

• •2 pounds carp or pike fillets
• •1 medium onion, finely chopped
• •2 large eggs
• •1/3 cup matzo meal
• •2 teaspoons kosher salt
• •1/2 teaspoon white or black pepper
• •1 teaspoon sugar
• •1 carrot, sliced
• •1 onion, quartered, for broth
• •8 cups water or light fish stock
• •Parsley for garnish

Instructions

1. 1

   Check the fish carefully for bones and mince or grind it finely.

2. 2

   Place the ground fish in a bowl with the chopped onion, eggs, matzo meal, salt, pepper, and sugar.

3. 3

   Mix until the mixture is cohesive, then chill for 15 minutes if it seems very soft.

4. 4

   Meanwhile, place the water or fish stock in a wide pot with the sliced carrot and quartered onion and bring to a gentle simmer.

5. 5

   With wet hands, shape the fish mixture into oval balls or patties; historically, the filling could also be stuffed back into the fish skin.

6. 6

   Lower the fish pieces gently into the simmering broth.

7. 7

   Poach over low heat until firm and cooked through, about 45 to 60 minutes.

8. 8

   Remove carefully and cool in some of the strained broth.

9. 9

   Chill thoroughly and serve cold or at cool room temperature, garnished with carrot slices and parsley.