Thursday, April 5, 2007

Poached Gefilte Fish

Gefilte fish, literally "stuffed fish," used to be like a fish mousse cooked in the fish skin. Today, gefilte fish is known as balls of processed freshwater fish (whitefish, carp, pike) vacuum-packed in gelatinous goo. You can easily the stuff right out of the jar, but poaching it makes gefilte fish a little sweeter and less fishy.

Although I credit my favorite aunt with this recipe, it was really inspired by my mother and grandmother.

1 64-oz. jar gefilte fish, packed in jelly
2 small onions, peeled and quartered
2-3 carrots, peeled, and sliced in 1/4" circles.
  1. Remove fish from jar and set aside.
  2. Pour fish jelly into a 6-quart stockpot. Add onions and sliced carrots. Bring the jelly to a simmer, not a rolling boil.
  3. Add the fish balls to the pot. Cover and simmer 30 minutes. Remove fish from pot and chill on plates or platters.
  4. When the fish is completely cool, serve each fish ball on a lettuce leaf and top with a slice of cooked carrot.
Note: Poached gefilte fish is best made in advance and chilled in the refrigerator, so you can serve it cold. To store the fish, place the poached fish balls back into their original jar. Remove the carrots from the poaching liquid and store separately. Cover the fish balls with the poaching liquid. Seal tightly and store.

No comments: