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Gefilte Fish




Source of Recipe


Jewish






List of Ingredients



• 1 pound each of 3 kinds of fish (3 pound total)
  
• 2 carrots
  
• 2 onions
  
• 1 stalk celery, diced
  
• salt and pepper
  
• water
  
• 1 large onion
  
• 2 eggs
  
• 1 slice white bread, soaked in water
  
• 1 C cold water
  
• salt and pepper
  






Instructions



1. Remove skin and bones from fish. Set fish aside.
   
2. Place skin, bones, carrot and celery in a kettle. Cover with cold water. Season with salt and pepper. Cook until vegetables are soft. Strain liquid and reserve this stock.
   
3. T o make the fish balls; put fish and the large onionthrouh grinder, then place in bowl and add eggs, bread, water and seasonings. Mix thoroughly. Form into balls and cook in reserved stock for 1 hour.
   






Final Comments


On the Columbia river we might use Sturgeon, halibut, carp or even salmon. In other areas I have used trout, walleye or mullet.