Gefilte Fish
Healthy, because
Even smarter
Filleted fish brings a load of protein to the plate as an appetizer - the low-fat fish fillet and eggs make sure of it. The carrots also provide plenty of beta-carotene, which on the one hand offers cell protection and on the other hand is important as a precursor of vitamin A for strong vision.
Filleted fish is a Jewish dish that is often served as a cold starter on holidays. A few slices of lemon served with the starter add an extra freshness and round off the taste.
Ingredients
- For the fish stock
- 1 ½ kilograms Fish bone (preferably carp or other white fish)
- 2 onions
- 1 carrot
- 1 Celery
- 1 Leek
- 4 sprigs fresh parsley
- 1 tsp salt
- sugar (to taste)
- 1 tsp black peppercorns
- 2 sprigs fresh thyme
- For the fish dumplings
- 1 ⅖ kilograms white-fleshed fish fillets (such as cod, carp, pike)
- 2 onions
- salt
- 3 eggs
- ½ tsp white peppers
- ½ tsp ground Nutmeg
- 60 grams Matzo meal
- 1 pinch sugar
Preparation steps
Rinse and chop vegetables for the stock and combine with other stock ingredients in a large pot. Cover with cold water and bring to a boil. Skim any foam that rises to the top. Reduce the heat and simmer for about 30 minutes. Pour the fish stock through a sieve and set aside, discarding fish parts.
For the dumplings, coarsely chop onion and fish fillets and puree finely in a blender. Add 1 1/2 teaspoons salt, eggs, sugar, pepper and nutmeg and mix.
Stir in matzo meal and pour in up to 60 ml (approximately 1/4 cup) of water as needed. The mixture should be loose and a bit sticky, but still hold its shape. Refrigerate for at least for 30 minutes, until set.
Heat fish stock. Slice carrots and add to stock.
With 2 tablespoons, shape fish dumplings and slide into the simmering stock. Cook about 1 hour over low heat (it should not boil, otherwise the dumplings will break down).
Cool the dumplings in the stock. To serve, ladle dumplings into a bowl along with a little stock. Lay a slice of carrot on each dumpling and chill overnight. Serve cold, garnished with lemon slices and parsley.
