Untitled, painting by Alexander Vaisman
Di kats hot lib fish, nor zi vil di fis nit aynetsn
Galvin and Tamarkin, p.316
Geshmak is der fish, af yenems tish
Bernstein, 2922, p.210
  • 2 lb fish (preferably carp) 
  • 4 large onions 
  • 3 eggs 
  • 1/2 cup matzo meal or bread crumbs 
  • 3 celery stalks with leaves 
  • 1 peeled parsley root
  • 3 tbs. vegetable oil 
  • 2  large carrots, peeled and cut into rounds 
  • parsley, dill, spices, bay leaves, sugar, salt, and  pepper  to taste 
Save the head, skin and bones from the fish. (Cooked head and bones will add  flavor to the fish broth and broth will jell when cold.) Sauté 2 diced onions in the oil until lightly brown. Chop fish fillets together with 1 fresh ground onion, half of sautéed onions, eggs, seasonings, matzo meal or bread crumbs, salt, pepper, chopped parsley, and dill. Add 1 grated carrot to ground fish and mix well.  Stuff the mixture into the fish skins. Wet your hands and form the the rest of the chopped fish mixture into patties. Put fish heads, bones, 1 fresh onion, rest of the sautéed onions, carrots, parsley root, celery, herbs, bay leaves, sugar, pepper, and other spices on the bottom of the pot. Place stuffed fish and patties on the top. Cover with cold water and bring to a boil, then reduce to a simmer. Add the onion peel for golden color. Let simmer for about 2 hours, covered. Cool the fish slightly. When cool, remove stuffed fish and patties to platter. Remove broth to a bowl and strain it over the fish (discarding fish heads, bones, and vegetables). Broth should gel. If it doesn't reheat, add one package of gelatin for every 2 cups of liquid. Decorate with the sliced carrots. Chill. Serve with horseradish.
Background: Pomegranate by Alexander Vaisman
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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