Gefilte fish
8 servings
50 minutes
A Jewish classic that works equally well with pike and salmon, but carp looks the most convincing.
1
Fillet the carp, put the skin, tails, fins, heads, and bones in a pot and cover with water. Add 2 teaspoons of salt, bring to a boil, and skim off the foam.
- Carp: 3 kg
- Salt: 3 tablespoons
2
Slice one onion into rings and add it to a pot with three peeled carrots, add sugar and bring to a boil, cook for twenty minutes.
- Onion: 3 heads
- Carrot: 3 pieces
- Sugar: 2 tablespoons
3
Blend the carp fillet into minced meat, transfer to a bowl, and chop the remaining onion and carrot, as well as a peeled small parsnip, in the blender. Mix with the fish mince.
- Carp: 3 kg
- Onion: 3 heads
- Carrot: 3 pieces
- Parsnip: 1 piece
4
Add eggs, salt, and pepper along with 50 ml of cold water, and mix everything thoroughly. Add matzo, mix again, and shape into equal oval patties.
- Chicken egg: 3 pieces
- Salt: 3 tablespoons
- Ground black pepper: to taste
- Coarsely ground matzah: 40 g
5
Strain the broth and return it to the pot, bring to a gentle boil, and immerse the patties in the broth. Cook covered for twenty to thirty minutes, then let it cool slightly. Use a slotted spoon to remove the patties and place them in a deep dish, pouring a small amount of broth over them. Slice the boiled carrots into rounds and decorate the patties. Cool and serve.
- Carrot: 3 pieces