Orthodox Jews are not allowed to cook food on the Sabbath. This dish can be prepared in advance and served cold.
Fish is mentioned several times in the bible and Jews everywhere regard fish as lucky and a symbol of fertility. Every household has its preferences and a Sabbath menu might begin with chilled Lettuce Soup and Home Baked Bagels followed by Gefilte Fish served with Sweet Carrot Tzimmes (honey-baked carrots). This might be followed by Cheese Cake.
Jewish chefs will argue continually about the various recipes for this dish and, indeed, recipes for gefilte fish vary from country to country throughout Europe. This sweet variety is usually chosen by Jews from Poland although Russians might prefer the savoury version.
You don't have to use a mixture of different fishes but your choice will affect the flavour. The choice of fish will depend on what is available in local shops and the flavour you want to produce. Carp on its own will produce a very fishy flavour while pike and perch result in a blander flavour so a balanced mix of pike, perch and carp is usually best. Some cooks will substitute other white fish or even salmon thus producing pink fish balls.
Sweet Stuffed Gefilte Fish or Fish Balls
Ingredients: Serves six
- 3 lb. carp
- 8 oz. Onions
- 8 oz. Carrots sliced into rounds
- 2½ pints cold water
- 2 teaspoons salt
- ½ teaspoon white pepper
- 2 hard-boiled eggs
- 2 raw eggs
- 4 oz. granulated sugar
- 2 tablespoons oil
Method:
- Strip the fish flesh from the skin keeping the head attached to the skin. Most good fishmongers will do this for you. If you have to do it yourself the easiest way is to bend back the head and, starting at the base of the head, work towards the tail with a sharp knife. Remove the bones and retain to make the stock
- Place bones, carrots, onions, water and 1 teaspoon of salt in a fish kettle or large flat pan and simmer for one hour
- Strain the stock
- Mince together the flesh and hard-boiled eggs
- Add the raw eggs, oil, pepper, sugar and remaining salt, mix well
- Either stuff the skin with the mixture or shape the fish into firm balls
- Place in fish kettle and gently pour the strained stock over the stuffed fish or balls - avoid breaking up the fish balls
- Cover and cook on a gentle heat for about two hours either on the top of the stove or in the oven
- Allow to cool and chill in the refrigerator; the stock should turn to jelly
To serve: Slice and serve cold with the fish jelly and carrots. This recipe goes well with Sweet Carrot Tzimmes.
