Click on the link to see behind the scenes, raucous kitchen outtakes of our experience preparing Bobe’s Passover Gefilte Fish. Follow our written recipe for full instructions.
Writing recipes is not something that you just know how to do. As we’ve tried to document both our recipes and those of other home cooks, it’s been a learning curve to figure the whole thing out.
Last spring, we had a professional recipe consultant, Margaret Ferrazzi, come to our home to give us a little guidance in our recipe writing undertaking. While most of our videos show recipes in a neat little succession, what happens behind the scenes (measuring, discussing, timing, writing everything down) is quite different. The video above is a fun, blooper-type look, filmed by Alex, of my Mother-in-Law Dora cooking gefilte fish from scratch before Passover, me writing down her recipe, and Margaret guiding us through it all. We had a lot of fun in the kitchen and the finished product was amazing.
Bobe’s Passover Gefilte Fish
1/2 large onion sliced thinly
3 medium carrots sliced into rounds
3 celery ribs whole
Fish bones from 4 pounds of carp
Place all of the broth ingredients in an eight to ten quart saucepan, and bring to a boil, lower heat, cover and simmer for 10-15 minutes.
Remove from heat and then remove the bones from the broth, keeping the broth hot on low heat, while you make the fish mixture.
4 pounds ground carp
2 pounds ground red snapper
3 medium carrots – peeled and ground
½ large onion – peeled and ground
4 large eggs
¾ cup matzoh meal
1-½ tablespoons fine sea salt
1-½ teaspoons white pepper
Place all of the ground fish, carrot and onion in a large bowl and mix.
Add matzoh meal, eggs, salt and pepper and with hands mix gently but thoroughly, until fish is light in texture and holds its shape.
Using damp hands take about 1/3-1/2 cup quantities of the fish mixture, shape into oval patties, and gently drop into the fish broth, which is hot but not boiling. When you have dropped the last fish patty into the broth, raise the heat and simmer for 1 -1/2 hours.
After the Gefilte Fish has simmered for 1-1/2 hours in the fish broth, remove from heat and allow to cool. When room temperature, transfer the fish loaves to a serving dish, and Retain the carrots from the fish broth for garnish. Arrange the fish patties on a serving platter, and garnish with the cooked carrots and fresh parsley.
Serve as an appetizer accompanied by red or white horseradish.
Recipe may be prepared a day in advance and refrigerated.
Recipe serves 24 and may easily be cut in half.
Love watching you and Bobe in action and love all your posts. Gary
I could see myself sitting in the background, it took me back a few years of me standing watching my mom preparing. The thing that I remember the most of those experiences is that she always sang when cooking. Nothing special whatever came to her head, a Yiddish song, or a tango or one of those popular Mexican songs occasionally something in Hebrew, a singing polyglot, a wondrous cook, best mom.
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