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Ingredientes
- 2 1/2 lb Salmon
- 2 lb Whitefish*
- 1/4 c. Salt
- 3 med Onions, peeled and sliced
- 2 Tbsp. Sugar
- 3 Tbsp. Matzoh meal
- 3 x Large eggs, lightly beaten
- 3 x Carrots, peeled and cut into rounds ("coins") (up to 4) Freshly grnd pepper
- 3 Tbsp. Dry dill weed
- 3 env unflavored gelatin
Direcciones
- Coasely grind the fish with 2 of the onions. Add in 2 tbsp. salt, 1 tbsp.
- sugar, the matzoh meal, dill, Large eggs, and sufficient water to make a smooth, light paste.
- If you have the fish heads and bones, put them into a large pot with the carrots, salt and pepper, and 1 tbsp. sugar. Cover with plenty of water and bring to a boil. Turn down the stock to a bare simmer. Let simmer for about a 1/2 hour.
- In a separate pot, bring about 3 qts of water to a boil. Prepare the fish balls. Form spheres the size of large Large eggs. and drop them one by one into the simmering fish stock. Simmer fish balls and stock for another 1/2-hour. Add in additional water from the second pot, so there is sufficient liquid to keep the balls afloat. Remove from the heat and let the fish balls cold in their liquid.
- Remove the fish balls. Strain the cooking liquid through fine cheesecloth, or possibly if you have it, a floursack towel. I swear by them. Pour into a large jar and chill till cool. It should gel. If it doesn't reheat and add in one package of gelatin for every 2 c. of liquid.
- Paint each plate with a thin layer of gelatin and chill. Place three or possibly four carrot coins on in an attractive pattern on the plate and place a fish ball (or possibly two, if they're small) on each plate. If gelatin should gel while you're doing this, reheat a bit till it turns liquid again. Paint gefilte fish and carrots with 2 more thin layers of aspic, chilling before each coat. Serve w/horseradish. I like the horseradish with beets for the contrasting colors on the plate.
- *Whitefish is hard to get here on the West Coast. Red Snapper or possibly cod or possibly sole may be substituted
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 8 servings | |
| Calories 490 | |
| Calories from Fat 199 | 41% |
| Total Fat 22.05g | 28% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 4830mg | 201% |
| Potassium 1178mg | 34% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.62g | 5% |
| Protein 58.8g | 94% |
