Gefilte Fish

Ingredients:
1 lb. of Carp fillet finely chopped or ground
1 lb. of freshwater Whitefish  chopped or ground
(May be substituted with snapper and cod or snapper and sole)
Fish scraps for stock
Water - approx. 2 quarts
Celery leaves
Onion shells
Parsley stems
3 small carrots peeled and cut into 2 1/2 inch pieces
1 Egg
1/3 cup of Matzo meal
2 tsp. sugar
Salt and pepper to taste
Freshly grated horseradish if available

Method:
Place the water in a stock pot and add the fish scraps, celery leaves, onion shells, parsley stems and carrots. Bring to a simmer and skim the foam from the top as needed. When the carrots are tender, remove them and set aside. Strain the stock from the pot and discard the remaining ingredients. Place the stock back into the pot and keep on low heat. While the stock is cooking, chop or grind the fish. Add the egg, matzo meal, sugar and salt and pepper to taste.
Mix together well as you would do a hamburger mix. Let the mix stand for 30 mins. before forming oval shaped dumplings about the size of a goose egg. Bring the stock back to a simmer and use a spoon to gently place the fish dumplings in the stock. Simmer slowly for 45 minutes being careful to avoid boiling as the dumplings would break apart. This dish may be served hot with some stock or chilled and served sliced with the horseradish on the side and topped with the sliced boiled carrots. 

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

We welcome your feedback or questions at kostaz@telus.net or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North Vancouver.