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Prep Time: 240 Minutes Cook Time: 0 Minutes |
Ready In: 240 Minutes Servings: 10 |
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Yaya is famous for this gefiltefish, which she only makes at Passover. Of course, as the first piece of hearty food we get to eat following a long and late Seder it's no wonder they get gobbled right up! Ingredients:
3 kg fish, whole (a white variety such as carp or whitefish) |
1 matzos |
2 large onions, diced |
1 carrot, shredded |
2 eggs |
1 dash salt |
1 dash pepper |
1 dash cumin |
1/2 cup vegetable oil |
3 garlic cloves |
1 celery rib, chopped |
1 large onion, sliced |
2 carrots, sliced |
4 bay leaves |
1 tablespoon salt |
1 tablespoon sugar |
3 tablespoons vinegar |
Directions:
1. Fry the carrot, salt, pepper, cumin and 1 chopped onion in the oil until the onions are translucent. Let cool.
2. Soak the matzo in water. Remove head, skin and bones from whole fish. Do not discard the head and bones. Chop raw fish and matzo in the food processor.
3. Combine the fish/matzo mixture with the onion mixture and eggs. Refrigerate for 30 minutes to 1 hour.
4. In a very large pot, fry the fish head(s) in vegetable oil together with galic, celery, salt, pepper and the other chopped onion. Remove from the stove.
5. Form the refrigerated mixture into slightly flattened, egg-shaped patties. Arrange in the pot, over the fish head(s) mixture in a single layer. Cover with a layer of onion slices and carrot slices. Repeat layers until you have used up all the fish patties.
6. Fill the pot with boiling water. Add vinegar, 1 tablespoon salt, sugar and bay leaves.
7. Boil uncovered for 2 hours, replenishing water if necessary. Serve cold.
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