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Madge's Gefilte Fish

Madge's Gefilte Fish

Martha's friend Madge Miller shares her recipe for gefilte fish.

http://www.marthastewart.com/318751/madges-gefilte-fish
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  • Yield Serves 12

Ingredients

    • Homemade Fish Stock (http://www.marthastewart.com/259690/homemade-fish-stock)
    • 2 1/2 pounds coarsely ground whitefish
    • 2 1/2 pounds coarsely ground yellow pike
    • 1/2 pound coarsely ground carp
    • 3 medium onions, finely chopped
    • 2 large eggs, plus 1 large egg white, lightly beaten
    • 2 tablespoons matzo meal
    • 1/4 cup coarse salt
    • 1/2 teaspoon freshly ground white pepper
    • 4 carrots, thinly sliced
    • 1 tablespoon sweet Hungarian paprika
    • Madge's Horseradish (http://www.marthastewart.com/258672/madges-horseradish)
    • Dill sprigs, for garnish

Directions

  1. In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
  2. In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
  3. Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

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