The best balabustas present two options during a fish course. This simple recipe shows you how to cook them both at the same time – perfect for all those early Shabboses coming our way.
Place skins, if using, into a net boiling bag. Place all ingredients except white fish or salmon into a six-quart pot. Cook for one and a half hours.
Add the fish slices (add white fish slices 40 minutes before done and salmon 25 minutes before done).
Notes:
Skins can be removed before adding slices. If gefilte fish is not frozen, bring broth to a boil before adding fish.
Description:
Photography and Styling by Elazar Klein Studio
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