Fish Balls

Fish Balls

Gefilte fish

By
From
Cooking from memory
Serves
20
Photographer
Mark Roper

Traditionally eaten on the sabbath and jewish New Year, these cold fish balls vary according to region. The added sugar is a distinctive Polish variant. gefilte fish is best served the day after cooking.

Stock

Ingredients

Quantity Ingredient
2 litres water
murray perch bones
1 large carrot, thickly sliced
1 onion, thickly sliced
1/2 teaspoon salt
1/2 teaspoon ground white pepper
1 tablespoon sugar

Fish

Quantity Ingredient
1.5kg murray perch, minced
500g flathead fillets, minced
250g sea perch fillets, minced
2 onions, finely chopped
pinch salt
ground white pepper, to taste
1 tablespoon sugar
3 eggs, beaten
1 hard-boiled egg, mashed
50g matzo meal
1/4 cup soda water

Method

  1. Ask your fishmonger to skin, bone and mince the fish, retaining bones for stock.
  2. To make the stock, pour water into a large saucepan and bring to the boil. Add remaining stock ingredients and boil for 30 minutes. (Do not overcook, as stock will become bitter.) Strain through a fine sieve, reserving the carrot for garnish.
  3. To prepare the fish, mix the mince, onions, salt, pepper and sugar. Add beaten and hard-boiled eggs, matzo meal and soda water. Mix well with a metal spoon. Mixture should be firm. Refrigerate it for several hours, then, with moist hands, roll the mixture into oval balls. Bring the stock to the boil and add fish balls. Simmer gently for 1 hour, remove fish balls and refrigerate. Serve chilled, garnished with a slice of cooked carrot.
Tags:
Jewish
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