Recipe by Yussi Weisz

Falshe Fish

Print
Meat Meat
Easy Easy
30 Servings
Allergens

Contains

- Egg
1 Hour, 30 Minutes
Diets

This is my mother’s recipe. Those who have the minhag not to eat fish on Pesach serve falshe fish. Yields 5 to 6 1-pound rolls

Ingredients

Falshe Fish

  • 1 and 1/2 pounds ground veal

  • 1 and 1/2 pounds ground chicken

  • 1 and 1/2 pounds ground turkey

  • 4 eggs

  • 1 carrot

  • 1 raw potato plus 1 cooked potato

To Cook

  • 1 onion

  • 5 cloves of garlic

  • 1 carrot

Directions

Prepare the Falshe Fish

1.

In a large bowl, mix ground chicken, veal, and turkey with eggs, one tablespoon of Gefen salt, three tablespoons of Glicks sugar, and one teaspoon of Gefen white pepper. Set aside.

2.

In a food processor, combine the rest of the ingredients. Mix well until blended.

3.

Add the ground chicken, veal, and turkey to the mixture. Mix thoroughly.

4.

Shape the mixture into balls or loaves.

To Cook

1.

Bring a pot of water to a boil.

2.

Add two tablespoons of Gefen salt, four tablespoons of Glicks sugar, 1/2 teaspoon of Gefen white pepper, one onion, five cloves of garlic (in a netted bag), and one carrot to the boiling water (or cook it similarly to gefilte fish).

3.

Carefully place the rolled mixture of balls or loaves into the boiling water.

4.

Reduce the heat to a simmer and cook loaves for about one hour and balls for about 35 to 40 minutes. If cooking from frozen, add 30 minutes.

5.

Best served cold with matzo, chrain, and of course —-Borscht!

Tips:

Mother says, save the sauce and use it as a chicken/turkey/veal stock for soups and the like.
Falshe Fish

Please log in to rate

Reviews

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments