*  Exported from  MasterCook  *
 
                    GEFILTE FISH              --PAREVE--
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Fish                             Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Ea. Whitefish & pike
      1/2   lb           Summer carp
    4       ea           Med. Shallots (slice 3)
    6       ea           Lge. shallots (slice 4)
    2       ea           Celery ribs, sliced
    4       ea           Med. carrots, peel, slice
    1       ea           Med. parsnip, peel, slice
    3       lg           Sprigs parsley
      1/4   ts           Thyme & dill
    4       ea           2 slices lemon zest
    1       c            Kosher dry white wine
    7       c            Water (more or less)
      1/2   ts           Nutmeg, ginger, white pepper
      1/8   ts           Cayenne pepper
                         Florets from 2 lge. parsley>
                         Sprigs.
    4       lg           Eggs (1 yolk & 4 whites)
      1/4   c            Cold fresh seltzer
    3       tb           Matzo meal (or more)
 
      Have fishmonger skin, bone and fillet fish,
   reserving bones and heads for broth in which fish will
   be simmered.  For best results, the total net weight
   should be abt. 2 1/4 lb.  Rinse bones and heads.  Put
   into wide enamel-lined heavy Dutch oven.  Add 3 sliced
   onions, 4 sliced shallots, celery, carrots, parsnip,
   parsley, herbs and lemon zest.  Add wine and water.
   Bring to a boil.  Reduce heat to simmering.  Cover and
   cool for 1 hr.  Using fine sieve, strain into lge.
   bowl.  Pick out some carrot slices and set aside.
   Then press out juices from solids.  Discard solids.
   Pour broth back into pot and set aside.
   
      Cut remaining onion into 1 " pcs. and shallots in
   half. Place in food processor. Rinse fish, and check
   for any remaining bones.  Cut fish in 2 pcs. & add to
   processor with spices, parsley and 1/2 the salt.
    Process 30 sec. Add 1 whole egg and 1 white. Let
   stand while whipping remaining whites until firm peaks
   form.  Set aside.
   
      With processor running, pour seltzer into machine.
   Process 15 sec. Scrape mixture into lge. bowl.
   Sprinkle with 3 tb. matzo meal and blend. Fold in
   beaten egg whites.  Cover and chill in freezer for 15
   min.
   
      Bring broth to boil.  Add remaining 1/2 ts. salt.
   Using moistened hands and moistened spoon, shape
   chilled mixture into 12 ovals, lowering them into the
   hot broth as they're formed.  (If mixture doesn't hold
   together sufficiently after chilling, add more matzo
   meal.)  Reduce heat to steady slo-boil.  Cover and
   cook 45 min., spooning ovals with broth after they've
   cooked for 10 min.  Each pc. will puff up and rise to
   top. Partially uncover and cool in pot for 30 min.
   Add reserved carrots to broth. Cover and regrigerate
   overnight; or carefully transfer each pc. to
   container (s), pouring stock over all.  Tightly cover
   and refrigerate. Broth will thicken when chilled.  If
   you prefer jelled broth, add 1 pkg. of pareve
   unflavored gelatine to boiling stock and dissolve
   granules before refrigerating. Frances Prince’s New
   Jewish Cuisine
  
 
 
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