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Gefilte Fish
From Lara Ladin, Nancy Levinthal, Shellie Lewis
Vegetable oil
8-9 pounds ground fish (half white and half trout and/or redfish)
Fish bones: backs and heads (without eyeballs)
7-8 large white onions
6 cups sliced carrots
8-10 stalks celery (about 5 cups sliced)
Handful coarse salt
Fish Patties:
6 large white onions, grated
5 cups shredded carrots
1½ cups matzo meal
2-2½ handfuls of pepper (mixture of cracked and regular)
1-1½ handfuls of salt (mixture of Himalayan and Kosher)
10 extra large eggs, beaten
Oil sides and bottoms of two large soup pots. Place half of fish bones on bottom of each pot. Slice onions and place half on top of bones in each pot. Place carrots on top of onions, half in each pot. Place sliced celery on top of onions and carrots, half in each pot. Fill pots with water, two-thirds to the top. Cover pots and let water come to a boil while making fish patties.
Fish Patties:
Mix the above ingredients with the ground fish. Form into patties, roughly 3 inches by 1½ inches, less than ½ inch thick. Remove covers on pots and lower fish patties into pots. Do not recover pots. Cook about 15 minutes. Remove from pots and cool. After cooling, strain the juice and pour the liquid over the gefilte fish patties. Place in refrigerator. The juice will thicken up considerably, which keeps the patties moist. Serve cold. Yield: 8 to 9 fish patties per pound of ground fish.
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