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Gefilte Fish Mix

Ingredients

  • 3 lb (1.5 kg) hake fillet, skinned
  • 3 lb (1.5 kg) haddock fillet, skinned
  • 3 lb (1.5 kg) haddock fillet, skinned
  • 3 lb (1.5 kg) cod fillet, skinned
  • 3 md onions, peeled
  • 6 ea eggs
  • 6 ts salt
  • 1/2 ts white pepper
  • 6 ts sugar or granular sweetener
  • 3 tb oil
  • 6 oz (175 g/1-1/2 cups) medium matzah meal
  1. Wash and salt the fish and leave to drain. Cut the onion in 1-inch (2.5 cm) chunks and put into the food processor, together with the eggs, seasoning and oil, then process until reduced to a smooth puree. (If you wish to make the larger quantity using a processor of standard – 1-1/2 pints (850 ml/3-3/4 cups – liquid capacity, you will need to do this in 2 batches, using 3 eggs and 1-1/2 onions each time – all the seasonings can go into 1 batch to avoid complicated arithmetic!) Pour this puree into a large bowl and stir in the matzah meal, then leave to swell.
  2. Cut the fish into 1-inch (2.5 cm) chunks and put in the processor, half-filling the bowl each time. Process for 5 seconds, until the fish is finely chopped, then add to the egg and onion puree and blend in using a large fork. Repeat until all the fish has been processed, then mix thoroughly – if preparing a large quantity, this is most easily done with the widespread fingers of one hand. The mixture should be firm enough to shape into a soft patty or ball. If it feels too ‘cloggy’, rinse out the processor bowl with 1 or 2 tablespoons of water and stir that in. If it feels very soft, stir in 1 or 2 tablespoons of meal.
  3. Leave for half an hour, or overnight (under refrigeration) if preferred.
  4. To shape, dip the hands into cold water and form the mixture into patties about 2-1/2 inches (7 cm) long, 1- 1/2 inches (4 cm) wide and 3/4 inch (2 cm) thick, or into balls the size of a small apple.
  5. The fish can now be cooked or frozen raw.

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