"original" gefilte fish recipe
Gefilte fish was originally stuffed fish, not the "quenelles" we mostly make today. Can anyone help me find a recipe for the original stuffed carp (or pike)? I am the only one left in the family who adores gefilte fish, so I thought i might make the stuffed fish for Pesach
Oh boy, this brings back memories of my childhood with Grandma & Mom in the kitchen cooking stuffed carp. Fresh fish was not easy to find in Central Ohio years ago. I will try to recall from memory, however, I have to admit I have never made this (don't like gefilte fish, not too keen on fish in general). They got whole carp, which probably weighed about 2-3 lbs., had the fishmonger clean scales, innards, etc. It's really pretty simple, you stuff the fish with the same filling you would use for gefilte fish (whitefish/pike, eggs, matzo meal, seasonings, etc.). You use toothpicks and some kitchen twine to tie up the fish. Make a poaching liquid (court bouillon) with sliced onions, carrots, seasonings, a little white wine, let simmer for 10-12 minutes to develop flavor before adding fish. Turn heat down to bare simmer, add fish, cover, cook gently for 20-30 min turning once or twice. Let fish cool down in liquid and refrigerate. The sign of a well cooked stuffed fish (or gefilte fish) is if your sauce is gelatinous when chilled. Let me know how this turns out if you make it.
re: Diane in Bexley
Up until a few years ago I made my own gefilte fish.I don't know from stuffed,
but I used my Moms recipe...She used 3 types of fish..Yellow pike, carp and white fish. Equal amounts...I think thats what made her gefilte fish so good,,was the white fish...I used to have the fish person near me in Phila, grind all the fish and I used all the bones and scales..I put it all in a pot along with carrots onions and her secret was a few parsnips in the pot.The actual fish was chopped til puffy ( she actually said this on recipe) along with matzo meal