Give your gefilte fish a West Coast makeover by adding salmon.
- Cook Time
- Prep Time
- 1 :carrot, roughly chopped
- 1/2 :onion, roughly chopped
- 1 :celery stalk, roughly chopped
- 1/2 bunch:parsley
- 2 :bay leaves
- 1 :lemon
- 1 tablespoon:pepper corns
- 1/2 teaspoon:salt
- 4 cups:water
- :Gefilte Fish Balls
- 6 ounces:pike
- 6 ounces:white fish
- 12 ounces:salmon
- 1 tablespoon:matzo meal
- 1 :egg
- 1/4 cup:flat leaf parsley, stemmed
- 1/3 cup:dill, stemmed
- 1/2 cup:onion (about 1 medium onion)
- 1/4 cup:water
- 1/2 tablespoon:lemon juice
- Salt:and pepper, to taste
- Fillet and debone all of the fish, reserving heads and bones; grind fillets (see tips).
- In a large stock pot, combine all of the stock ingredients along with the reserved fish heads and bones. Bring to a boil and then let simmer for several hours, till reduced by one third. Strain and store for later use.
- Roughly chop dill and parsley.
- Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine.
- In a large bowl, mix together the 3 types of fish. Add herb and onion mixture.
- In a separate bowl, whisk together eggs and water; add to fish mixture.
- Sprinkle in matzo meal and season with salt and pepper.
- Bring strained stock back to a simmer.
- With a wet hand, create small balls from the mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1 1/2 ounce ball).
- Taste and season with lemon juice, salt and pepper.
- Serve with herb sauce and/or horseradish.
Ground fish has the best texture for gefilte fish but you can process the fish fillets in a food processor, if necessary. A good fish monger will fillet and grind your fish for you.
Contributed by: Jenn Felmley