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I’m really not a fan of fish. I try to keep my distance as much as I can. Come Pesach, though, my mother-in-law’s gefilte fish is one dish I can’t stay away from. Trust me, it will convert your year-round fish haters, too. Serve it up with some homemade chrein.
Yield: 6 loaves
6 eggs
1 onion
1 and 3/4 cups sugar
1 heaping tablespoon salt
3 kilograms (about 6 and 1/2 pounds) ground carp
1/4 cup sugar
pinch of salt
2 carrots, peeled
1 onion
In a food processor fitted with the S blade, pulse eggs, onion, sugar, and salt. The mixture will be watery.
In the bowl of a stand mixer fitted with the dough hook, combine egg mixture and carp until it sticks together firmly. (This can also be done by hand, using a wooden spoon.) Do not skimp on the mixing time. This step is crucial to ensuring that the fish does not fall apart when sliced.
Place six sheets of parchment paper side by side on your work surface. Divide mixture between them.
Shape into logs and roll up parchment tightly, twisting the ends to seal the logs. Freeze until ready to cook.
Place logs in a 9×13-inch baking pan. Sprinkle with sugar and salt. Add carrots and onion to the pan and fill with water up the sides of the fish, but not covering it.
Cook on the stove over medium heat for one and a half hours.
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