Classic Gefilte Fish
Photographer: Penny De Los Santos.
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Cooking tools:
- Fish poaching pot
- Stand mixer
- Food processor
- Cheesecloth
- Fine-mesh sieve
- Rack
- Measuring cup
- Slotted spoon
- Plastic wrap
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Spoon
- Serving platter
- Plate
- Refrigerator
Ingredients
- 3 ½ lbs. whitefish filets, coarsely ground (head, bones, and tail reserved)
- 1 lb. yellow pike filets, coarsely ground (head, bones, and tail reserved)
- ½ lb. carp filets, coarsely ground (head, bones, and tail reserved)
- 6 medium yellow onions, peeled
- 8 medium-large carrots, peeled and trimmed
- 5 eggs
- 1 ½ tablespoons salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon sugar
- 1 ½ cups club soda
- 1 cup matzo meal
- 1 package of cheesecloth (9 sq. ft.)
- 3 packets of gelatin, optional (kosher options do exist)
- Fresh or prepared beet horseradish
- fish poaching pot
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