*  Exported from  MasterCook  *

                  Gefilte Fish

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Fish                             Appetizers

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       lb           Ea. whitefish & pike
    1/2   lb           Summer carp
  4       md           Shallots -- slice 3
  6       lg           Shallots -- slice 4
  2                    Celery ribs -- sliced
  4       md           Carrots -- peel, slice
  1       md           Parsnip -- peel, slice
  3       lg           Sprigs parsley
    1/4   ts           Thyme & dill
  4                    2" slices lemon zest
  1       c            Kosher dry white wine
  7       c            Water -- approximate
    1/2   ts           Nutmeg
    1/2   ts           Ginger
    1/2   ts           White pepper
    1/8   ts           Cayenne pepper
  2       lg           Parsley sprigs -- florests from
  4       lg           Eggs -- 1 yolk & 4 whites
    1/4   c            Fresh seltzer -- cold
  3       tb           Matzo meal -- or more

 Have fishmonger skin, bone and fillet fish, reserving bones and
 heads for broth in which fish will be simmered.  For best results,
 the total net weight should be about 2 1/4 lb.  Rinse bones and
 heads.  Put into wide enamel-lined heavy Dutch oven.  Add 3 sliced
 onions, 4 sliced shallots, celery, carrots, parsnip, parsley, herbs
 and lemon zest.  Add wine and water.  Bring to a boil.  Reduce heat
 to simmering.  Cover and cool for 1 hour.  Using fine sieve, strain
 into large bowl.  Pick out some carrot slices and set aside.  Then
 press out juices from solids.  Discard solids.  Pour broth back
 into pot and set aside.

 Cut remaining onion into 1" pieces and shallots in half. Place in
 food processor. Rinse fish, and check for any remaining bones.  Cut
 fish in 2" pieces & add to processor with spices, parsley and 1/2
 the salt.  Process 30 seconds. Add 1 whole egg and 1 white. Let
 stand while whipping remaining whites until firm peaks form.  Set
 aside.

 With processor running, pour seltzer into machine.  Process 15
 seconds. Scrape mixture into large bowl.  Sprinkle with 3 tb matzo
 meal and blend. Fold in beaten egg whites.  Cover and chill in
 freezer for 15 minutes.

 Bring broth to boil.  Add remaining 1/2 ts salt.  Using moistened
 hands and moistened spoon, shape chilled mixture into 12 ovals,
 lowering them into the hot broth as they're formed.  (If mixture
 doesn't hold together sufficiently after chilling, add more matzo
 meal.)  Reduce heat to steady slo-boil.  Cover and cook 45 minutes,
 spooning ovals with broth after they've cooked for 10 minutes.
 Each piece will puff up and rise to top. Partially uncover and cool
 in pot for 30 minutes.  Add reserved carrots to broth. Cover and
 regrigerate overnight; or carefully transfer each piece to
 container(s), pouring stock over all.  Tightly cover and
 refrigerate. Broth will thicken when chilled.  If you prefer jelled
 broth, add 1 package of pareve unflavored gelatin to boiling stock
 and dissolve granules before refrigerating.

 Frances Prince's New Jewish Cuisine



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