Recipe by Studentchef
For some reason this recipe has become a legend between my parents. Although my mother now buys gefilte fish, when she first married my father, she used to make this all the time for him. Apparently, they both agree that the best carp comes from the mediterreanian sea (they grew up in Israel so fish from that part of the world was easy to get). Since they moved to Canada, they think that fish from the mediterreanian sea is far superior than the one found in the Atlantic ocean. A brief note, one of the steps below calls for mixing the ingredients at least three times, and the only way to know for sure if its been mixed properly is to put some on a spoon and turn it upside down. If it drops back into the bowl it isn't mixed well enough, but if it sticks than its mixed very well.
- 3 lbs fresh carp
- 3 eggs, 1 for each pound carp
- 150 g breadcrumbs, 50 g for each pound
- 2 medium onions or 3 small onions, finely chopped, plus
- 2 onions, for fish stock
- 1 big carrot
Directions See How It's Made
- Ask the fisherman to cut the head, and tail, and fillet the fish.
- Take the bones and head home, you'll need it for the fish stock.
- mince the fish about 3 times in order to
- mince the smaller bones.
- Add to the fish the 2 or 3 minced onions, discarding the water from the onions. Add also the breadcrumbs, and eggs. Mix well for 5 minutes.
- Put in a very wide pot the head and bones of the fish as well. Slice the onions and put it with the fish.
- Make patties with the fish and put it over the bones, head, and onions.
- Slice the carrots and put it over the patties.
- Let it come to a boil and then let it simmer for a minimum of 2 hours and a maximum of 3 hours.
- Let it cool completely.
- Once cool, carefully take out the fish head and bones and discard them (if some one has a liking for meat from the fish head give it to them or else throw it out).
- Put the patties and water into a container, seal it completely, refrigerating it until the water turns into jelly. Enjoy with the carrots that were in the pot. (You can serve the jelly with the fish, since it has the added flavour of the fish bones).
- Keeps in the fridge for a week.