Zamosc Gefilte Fish

Ingredients for Zamosc Gefilte Fish

• 1.4kg carp (meat)

• 675g whitefish, pickerel, or rockfish (meat)

• 675g yellow pike or buffel (meat)

• 6 onions

• 2 tablespoons salt, or to taste

• 6 eggs

• 3 tablespoons sugar

• 1 /475 to 240ml matzah meal

• 180ml water

• 1 teaspoon almond extract or 35g ground almonds (optional)

• 1 1/4 teaspoons pepper

• Horseradish (bottled or fresh)

• 4 stalks celery, cut in 4-inch slices

• 3 onions, sliced

• 6 carrots, sliced on the bias

• 1925ml water, or enough to cover bones with 1 inch to spare (use less rather than more)

• Bones of fish (and heads, if desired)

• 1 tablespoon salt

• 1/2 tablespoons freshly ground pepper

• 1 tablespoon sugar

1. Place all the stock ingredients in a large kettle with a cover. Bring to a boil, then partially cover and reduce the heat to a simmer. While waiting for the pot to boil, begin preparing the fish.

2. In a wooden bowl, add to the ground-up fish all the other ingredients listed under Fish, carefully chopping very fine and blending. You can also use the grinder on a mixer. Wet your hands and form the fish into fat, oval-shaped patties, carefully sliding each into the simmering stock.

3. Simmer over a low flame slowly for 20 to 30 minutes or for 2 hours. Allow to cool in the pot and carefully remove all the patties, placing them on a platter.

After the fish has been removed, strain off the cooking liquid. This stock should then jell when chilled; if it does not, simply add a package of unflavored gelatin, following instructions on the package.

1. Serve the chilled gefilte fish with the jellied fish stock, horseradish, and of course the carrots.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.