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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 pounds buffalo fish |
1 large onion, sliced |
2 stalks celery, sliced |
2 carrots, sliced |
2 tablespoons salt, divided |
1 teaspoon sugar |
4 quarts water |
6 eggs |
3 stalks celery, finely chopped |
2 onions, finely chopped |
1 carrot, finely chopped |
1/4 cup plus 2 tablespoons matzo meal |
1/2 teaspoon pepper |
red horseradish |
carrot strips (optional) |
chopped fresh parsley (optional) |
Directions:
1. Fillet fish; set aside. Wrap bones securely in cheese cloth; place in an 8 1/2-quart stock pot. Add sliced onion, celery, carrots, 1 tablespoon salt, sugar, and water. Bring to a boil; cover and simmer 30 minutes. Strain liquid; discard vegetables and bones. Allow liquid to return to a simmer.
2. Grind fish; combine fish, eggs, chopped celery, onion, carrot, matzo meal, remaining salt, and pepper in a large mixing bowl; mix well. Shape fish mixture into oblong patties using 1/2 cup mixture per patty. Drop patties into simmering liquid; cover and cook over low heat 3 hours. Let gefilte fish cool completely in cooking liquid; chill thoroughly. Serve with red horseradish, and garnish with carrot strips and parsley, if desired.
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