Mock Gefilte Fish

Both my father and my aunt served this during those months, when fresh carp is not available. There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered from their home in Sosnowitz, Poland. Unfortunately I could not ask them for their recipe, so I adapted the one I found in Harriet Roth's "Deliciously Healthy Jewish Cooking".

Ready In:
3hrs
Serves:
Units:

ingredients

directions

  • Bring water and stock ingredients to a boil and simmer for half an hour.
  • Meanwhile, grate onion and carrots, and mix with the chicken, eggs, and reserved stock. Add the matzo meal or bread crumbs and season with salt, pepper, and sugar. Form into medium-sized balls.
  • Bring stock to a boil, reduce heat to a simmer and add meat balls and parsley. Cover partially. Simmer for 2 hours.
  • Place meat balls in a casserole dish. Reduce the stock to about half, strain, and pour over the meat balls. Top with cooked carrot slices.
  • Cool thoroughly in the refrigerator.
  • Serve with horseradish sauce.
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@soscha
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@soscha
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"Both my father and my aunt served this during those months, when fresh carp is not available. There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered from their home in Sosnowitz, Poland. Unfortunately I could not ask them for their recipe, so I adapted the one I found in Harriet Roth's "Deliciously Healthy Jewish Cooking"."
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  1. soscha
    Both my father and my aunt served this during those months, when fresh carp is not available. There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered from their home in Sosnowitz, Poland. Unfortunately I could not ask them for their recipe, so I adapted the one I found in Harriet Roth's "Deliciously Healthy Jewish Cooking".
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