Gefilte Fish from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman

Name: Gefilte Fish from The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home by Mark Bittman
Ingredients: 3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin; 2 large onions; 2 celery stalks, roughly chopped; 2 bay leaves; 1 tablespoon peppercorns; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 3 eggs, lightly beaten; 3 tablespoons matzo or cracker meal; Salt and white (preferred) or black pepper to taste; About 3 cups carrot chunks; About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste

app.ckbk.com

Traditionally made with freshwater fish—carp, whitefish, and pike—this is just as good with fish from the sea. You can even mix in some darker fish, like bluefi

View Original

Share this recipe:

Ingredients

3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin
2 large onions
2 celery stalks, roughly chopped
2 bay leaves
1 tablespoon peppercorns
3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry
3 eggs, lightly beaten
3 tablespoons matzo or cracker meal
Salt and white (preferred) or black pepper to taste
About 3 cups carrot chunks
About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste