Gefilte Fish

n many Jewish American homes serving gefilte fish at the first Seder, a ritual Passover meal, has become a tradition. Although, as a time consuming and difficult dish to make, it is seldom served other than during
the holidays.

Gefilte fish originated in eastern Europe where traditional Jewish fish cookery was based on freshwater fish. To make these fish dumplings, a melange of whitefish, carp and pike are ground together, seasoned and
poached. Connoisseurs will often omit the coarser flavored carp and just
use equal parts of carp and whitefish.

In times past, a Jewish mother would chop all the ingredients by hand
in a wooden chopping bowl, until " her arm threatened to fall off". The
modern Jewish mother can achieve nearly the same results, quickly and easily, with the use of a food processor.

The following recipe by Joyce Goldstein shortens the traditional cooking time of two hours to 20 minutes, resulting in a light, quenelle like texture;
the addition of crushed almonds to the fish and cinnamon to the stock
adds a Spanish (Sephardic) touch to the dish.

Ingredients:
2 pounds whitefish filet
2 pounds pike filet
2 medium onions, coarsely chopped
1/4 cup ice water
2 tablespoons matzo meal
2 tablespoons ground almonds
1/2 teaspoon salt
1/2teaspoon white pepper
2 eggs, beaten

Fish stock:
Bones and trimmings from the whitefish and pike
1 1/2 quarts cold water
2 tablespoons vinegar
1 medium onion, chopped
1 celery root, washed and chopped
1 carrot chopped
small piece of cinnamon stick

An important point to remember when using a food processor for gefilte
fish is: process the fish quickly and in small batches to avoid a rubbery
texture.

Rapidly chop the fish filets and onions very finely in a food
processor, alternating pieces of fish and onion.

Mix the matzo meal and ground almonds together. Alternately work
in first the ice water then the meal while using the pulse setting of the food
processor. Add the eggs.

Season the mixture with the salt and pepper. Set aside in the
refrigerator to chill while preparing the fish stock.

Place all the ingredients for the fish stock in a large non-aluminum
pot and bring to a boil. Lower the heat and simmer the stock for 30
minutes. Strain off the liquid, pressing the solids with the back of a spoon
against the strainer.

With wet hands, form ovals of the fish mixture about 2-3 inches long.
Set each aside on wax paper until all are made. Bring the broth back to a
simmer and lower the fish dumplings into the liquid. Simmer over very low
heat for 20 minutes.

Allow the fish to cool in the broth. Chill and serve with traditional
garnishes.