gefilte fish

Ingredients

• Servings: 6
• 2 pounds - head, skin, and bones removed and reserved
• 1 pound speckled trout - head, skin, and bones removed and reserved
• 2 quarts water
• 1 onion
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 pinch white sugar, or more to taste
• 1 onion, chopped fine
• 3 eggs, beaten, or more as needed
• 1/3 cup water, or as needed
• 1 tablespoon matzo meal, or as needed
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 1 carrot, sliced into rounds

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 10 mins

Ready Time: 5 hrs 40 mins


• grind snapper meat and trout meat in a meat grinder set to the smallest grind. process fish meat through the grinder again.
• place reserved fish heads, skin, and bones in a large pot. add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. strain and discard fish heads, skin, bones, and onion. return broth to the pot.
• beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. using wet hands, form fish mixture into oblong 1-inch balls.
• gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
• carefully remove fish to a serving dish. place 1 carrot slice on top of each fish ball. pour broth over the fish balls and set aside to cool to room temperature.
• cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.