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Gefilte Fish 2 Ways

Gefilte Fish Loaf
1 ½ lbs Minced Pickerel or Minced White Fish
2 tsp Salt
2 tsp Pepper
4 tsp Sugar
1 cup Cold Water
2 Eggs
3 tbsp Matzah Meal
2 Large Carrots (grated)
1 Large Spanish Onion (chopped and sauteed in olive oil)

Mix all ingredients well in a bowl. Transfer to an oiled loaf pan. Bake for 1 hour and 15 minutes at 350 degrees. Best made a day or two ahead of time. Serves 10

Traditional Gefilte Fish
Prepare Broth:
1.25 L Water
1 Carrot (sliced)
2 Onions (sliced)
2 Stalks of Celery (sliced)
5 ml Salt
2 Fish Heads and Bones (Optional)

Bring water to a boil. Add salt, vegetables, and fish bones (if using). Simmer for 20 minutes.

Prepare Fish Balls:
454g (1lb)  Minced Pickerel or Minced White Fish
1 Egg
1 Medium Onion (minced)
15 ml Finely Grated Carrot
20 ml Breadcrumbs or Matzo Meal
5 ml Salt
1 ml Pepper

Combine minced fish, egg, minced onion, breadcrumbs, salt, pepper, and carrot in a bowl. Beat well with wooden spoon until consistency is smooth and sticky. Moisten hands with cold water and form fish mixture into 30-45g (1-1 ½ oz) balls. Place into broth and simmer for 2 to 3 hours. Serve hot or chilled with pickled beet horseradish.

Note: The fish balls may be stored for later use by freezing. To reheat, prepare a fresh broth and simmer briefly.

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