Classic Gefilte Fish
Deboned, ground fish and poach mixture is what makes up the gefilte fish. The most notable fishes used for these dishes are whitefish, pike, or carp. In many countries, it’s mostly enjoyed as an appetizer which is traditionally recognized by Ashkenazi Jewish communities. It’s also worth mentioning that in Poland, this traditional plate is enjoyed in many Catholic homes for Holy Sunday and Christmas Eve.
Historically speaking, this appetizer was made of minced fish stuffed inside its skin. Over time, many people have ditched the skin so they can form it into something that is similar to fish balls or quenelles. Although this dish can be served any time of the year, they’re mostly enjoyed on holidays such as the Passover and Shabbat.
Today, we’ll be teaching you how to make a traditional gefilte fish that is enjoyed by many!
What you’ll need:
2 lbs. carp fillets
2 cloves garlic
2 eggs, beaten
3 celery stalks
- Grind 1 1/2 of the onions and carp. In a large bowl, mix the breadcrumbs, pepper, and salt together.
- Shape the gefilte fish, however, you want. Some like to roll them into balls.
- Using a pot of water, bring this to a boil. Add the fish balls and vegetables when they’re ready.
- Simmer this for about 1 1/2 hours while it’s covered.
- This appetizer is best enjoyed with horseradish.
Enjoy your meal! And remember that when you are looking for a kosher restaurant in Las Vegas, we are the place to visit! Check out our menu today to see what we can cook for you and your family!