Making Gefilte Fish…….

5 lbs ground white fish
2 lbs ground pike
8 lbs ground carp
Fish bones and 1-2 fish heads
4 large onions
7-8 raw eggs
4 carrots
Matzoth meal
Salt and pepper
Sugar to taste.
Make 45 pieces.


Broth:  Boil water, fish bones and heads in two large pots.
Simmer for half an hour, add two scraped carrots and two onions to each pot and simmer. Add salt, pepper and sugar to taste.

Gefilte Fish: As the broth is simmering, mix together the ground fish, ground onions and eggs. Add salt , pepper and sugar to taste.  Add matzoth meal to hold the mixture together. Refrigerate over night or about 5 hours.
Then form mixture into balls or ovals and drop then into boiling broth.
Cook uncovered for about half an hour, stirring occasionally, then cover and boil for another 3/4 to one hour.
Put the fish balls into containers, with slices of the cooked carrots on top for touch of color and refrigerate. Reduce the broth and add a little unflavored gelatin  if you want an aspic- like accompaniment for the fish. Strain and refrigerate. Go to bed

SALMON GEFILTE FISH

2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
1 cup parsley sprigs
1 lb salmon filets, skinned and cut into 2 inch pieces
2 lbs white fish fillets, such as cod, sole, carp or red snapper
cut into 2 inch pieces
3 large eggs
1/2 cup vegetable oil
1/4 cup sugar or to taste
2 tsp salt or to taste
2 tsp freshly ground pepper
lettuce leaves, cooked carrot slices and horseradish for serving
(optional)

place rack in center of oven and preheat to 350

To Make Fish:
in food processor with metal blade, process onions until minced.   remove
to a very large bowl.  process carrots, celery and parsley until ground.
add to onions.  process salmon until ground.  with motor running, add
white fish through feed tube, 1 piece at a time, until ground.  add to
vegetables.  add eggs, oil, sugar, salt and pepper to processor and mix
until well blended.  add to fish mixture, and mix with hands or a spoon
until thoroughly combined.

To Bake:
transfer mixture to an increased 9x13 inch glass baking dish.  bake
uncovered for on hour or until firm to the touch.  remove from the oven
and cool. (fish may be refrigerated up to two days or frozen.  defrost in
the refrigerator)

To Serve:
cut into squares and place on lettuce leaves.  garnish with carrots
slices, and serve with horseradish if desired.  serve chilled or at room
temperature.  makes 16 servings..

Fast & Festive Meals for the Jewish Holidays.

Baked Red Snapper with Potatoes and Onions

This dish is easy to prepare, yet it can be a meal in itself, followed by a salad and a rich  dessert.

One 1 1/2 pound red snapper or bluefish, inside bone removed, head and tail left one
Juice of 1/2 lemon, strained
Salt
Ground pepper
1/2 bunch Italian flat leaf parsley
1/2 cup olive oil
1 medium onion, sliced very thin
2 medium baking potatoes, sliced very thin
1 clove garlic, minced fine
1/4 cup dry white wine
1 ripe tomato, sliced thin

Preheat oven to 450 F. Rinse fish and pat dry with paper towels. Sprinkle inside and outside with lemon juice, salt and pepper.
Remove bottom half of parsley stems; wash the rest, spin dry, and chop coarsely.
Heat 2 tablespoons of olive oil in a skillet until hot and sauté onion over low heat until soft and transparent. Remove onion to an ovenproof dish. Add  3 more tablespoons of olive oil to the skillet, add potatoes, and sauté for about 10 minutes, stirring occasionally with a wooden spoon. Add potatoes to the onion dish, spreading evenly, and sprinkle generously with salt and pepper.
Place fish on top potatoes and onions. Mix parsley and garlic and place half the mixture inside fish and rest on top.
Dribble remaining olive oil and wine over fish and top with sliced tomatoes.
Bake in upper third of oven for about 20 minutes, or until fish is opaque. Baste occasionally and loosen any of the browed potatoes that may be sticking to the pan, turning to allow the rest to brown as well.

Note: You can slice onion and potatoes in a food processor fitted with slicing attachment. Make sure, however, that they come out very thin, or they will take longer to cook than the fish

Salmon Croquettes

1 large can salmon
1 egg
1 egg white
1 onion, grated
1/4 cup matzoth meal
1/4 cup bread crumbs
Oil

Mix matzoth meal and bread crumbs, reserving about 1/8 to 1/4 on side.
Mix all ingredients together. Form into patties ( make 4 to 6).
Coat patties with remaining crumbs mixture. Fry in small amount of oil of your choice

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