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Rosh Hashana

Tu B'Shevat

Side Dishes

Gefilte Fish, Loves Pure Gold


3 pounds fresh (not smoked) Whitefish, filleted and finely chopped

2 Onions, chopped

1 Carrot, finely minced

1 bunch fresh Dill

2 Stalks Celery, cut in 2-inch lengths

1 Lemon, thinly sliced

3 tablespoons Margarine

3/4 cup Matzo Meal

1 Egg

1 tablespoon Sugar

Salt and Pepper to taste

1 bottle White Wine


Place the Margarine and Onions in a saucepan. Cook and stir over a medium heat, until the Onions are thoroughly browned, then set aside until needed.

In a large mixing bowl, combine the Whitefish, Matzo Meal, Carrot, 1/2 the Dill which has been finely minced, Sugar, Egg, and the cooked Onions. Add the Salt and Pepper to taste, and mix thoroughly.

Pour the White Wine into a large skillet, and then add an equal amount of Water, the Lemon, the other half of the Dill, and the Carageenan, if you wish to have a jellied broth.

Bring the liquids to a boil, and then turn off the heat. Scoop about 1/3 cup of the Fish mixture into your hands, form it into a ball, and slip it into the liquid in the skillet. Repeat.

When the skillet is full and all the Fish mixture used, reheat the broth to a low boil over a medium flame. While the Broth is heating, baste the tops of the Fish balls with the hot liquid. Once the Broth reaches a boil, turn the balls over in the skillet, cover, and remove them from the heat. Allow the pan to sit for about 15 minutes.

Place the balls in a storage container, pour over them, and chill until you are ready to serve. These freeze beautifully.

Copyright 2002 Eddy Robey
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