Gefilte fish

Name: Gefilte fish
Cook time: 1 h 30 min
Yield: 4
Ingredients: 1 kg (2 lb) firm white fish fillets (eg. cod, redfish, pike, haddock), with skin and bones; 2 sticks celery, chopped; 2 onions, chopped; 2 carrots, sliced; 1 tablespoon chopped fresh parsley; 2 tablespoons ground almonds; 2 eggs, beaten; matzo meal

August 8, 2013

Time:1-2 hoursServes:4

A recipe from the Good Food collection.

Ingredients

1 kg (2 lb) firm white fish fillets (eg. cod, redfish, pike, haddock), with skin and bones
2 sticks celery, chopped
2 onions, chopped
2 carrots, sliced
1 tablespoon chopped fresh parsley
2 tablespoons ground almonds
2 eggs, beaten
matzo meal

Method

Step 1
Remove the skin and bones from the fish and place the skin and bones in a large pan with the celery, half the onion and half the carrot. Add 3 cups (750 ml/24 fl oz) water, bring to the boil and simmer for 20 minutes. Strain the stock.
Step 2
Chop the fish roughly and combine in a food processor with the remaining onion and parsley. Process until fine, add the ground almonds, eggs, a little salt and pepper and sufficient matzo meal to bind. The amount of matzo meal will vary according to the texture of the fish. Roll the mixture into 8 balls with floured hands.
Step 3
Simmer the remaining sliced carrot in the fish stock for 10 minutes, then remove. Add the fish balls to the stock, cover and simmer gently for 1 hour. Remove the fish balls with a slotted spoon and place on a serving plate. Top each with a slice of carrot.
Step 4
Strain the fish stock and spoon a little over each fish ball.

The best recipes from Australia's leading chefs straight to your inbox.