Gefilte Fish

IMG_4387My family love home made gefilte fish. I use 2 kgs minced/ground fish and make half into gefilte and the rest into fried fish balls. When my son was much younger he would not eat carrots so I mince/grind my own fresh fish and add fried onions to the mixture, which makes it sweeter. I hope your family enjoys it as much as mine do.

INGREDIENTS

2 kgs (4 1/2 lbs) filleted fish. (I use hake/stockfish but any white fish will do)
Ask the fishmonger for the head, skin & bones (these are used for the stock)
3 large onions, sliced and fried in 4 tbls oil
1 tbls flour or matzoh meal
2 tbls matzo meal
3 eggs
2 tsp salt
2 tsp seafood/fish seasoning
1 tsp sugar
1/4 tsp pepper
1 cup ice cold water

METHOD

1. Cut the fish fillets into chuncks.
2. Place a handful of fish into a food processor at a time and grind the fish for a few seconds till the fish is chopped. Repeat until all fish is ground.Remove the fish and place it in a large mixing bowl.
3. Add the fried onions and oil and blend till chopped finely, add this mixture to the fish in the mixing bowl.
4. Add the rest of the ingredients and mix very well. At this stage I taste the fish to check for seasoning…Yes I do like raw minced fish and this step might not be for everyone!
5. Prepare the stock. I still prepare the full amount even though I fry half.
6. Place 8 – 10 cups of water in a large pot
7. Add the rinsed skin, head and bones.
8. Slice 3 onions and add these to the stock, I add the skin of the onion which gives the stock a good colour.
9. Add 1 tsp salt, dash of pepper and 1 tsp sugar.
10. Bring to a boil and simmer for 1 hour.
11. Strain the stock and add 3 peeled and sliced carrots.
12. Use a bowl of water to wet your hand (this prevents the fish mixture from sticking) and shape the fish mixture into balls and carefully place into the hot stock
13. Cook over gentle heat for 1 1/2 hours.
14. Leave to cool in the pot.
15. Remove the fish balls and place them into a platter dish with sides – pyrex dishes work best. 16. Place a sliced cooked carrot on top of each ball.
17. Pour the liquid around the fish balls. It should set into a jelly from the skin, bones and head. 18. Place in the refrigerator.
For the fish cakes:
1. Heat oil in a frying pan.
2. Shape the fish mixture into patties or balls and frytill golden. IMG_0467 IMG_0472

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Kichel

IMG_4383Kichel are a sweet baked cracker cookie that is served with chopped herring. There are two types of kichel, I make the biscuit/cookie kichel which have baking powder in them. The other kind are very flat with no raising agent. My family always fight over the more golden pieces so over the years I’ve started to leave a batch in the oven a little longer to get them extra golden, this keeps my darling hubby and kids more than happy.

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INGREDIENTS
4 eggs
1/2 cup sugar
1/2 cup oil
pinch salt
2 cups + 3 tbls cake flour
3 tsp baking powder
Extra sugar for sprinkling

METHOD
1. Preheat the oven to 220°C / 450°F
2. Beat eggs, sugar, oil and salt very well together.
3. Sift flour and baking powder together.
4. Add flour mixture gradually, while beating all the time until a dough is formed.
5. Roll out thinly in batches.
6. Sprinkle with sugar and lightly press down with a rolling pin so that the sugar sticks to the dough when moved.
7. Cut into diamond shapes.
8. Place on a wire cooling rack, that has small squares, which has been sprayed with non stick spray to avoid sticking.

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9. Bake in oven for a few minutes until pale golden, keep an eye on them as the kichel will burn very quickly. Oven may be opened to judge if kichel are ready.
10. Remove from oven and turn tray over and gently nudge off cake cooling rack.

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Mock Crayfish

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INGREDIENTS

1Kg/2.2 Pounds Frozen Hake (or any medium firm white fish)
4 Cups Water
1 Onion
All Purpose Fish Seasoning
Salt & Pepper
1 ½ Cups Mayonnaise
¾ Cup Tomato Sauce/Ketchup
1 Tsp Lemon Juice
2 Tsp Finely Grated Onion
A Few Drops of Tabasco Sauce
Avocado for serving

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METHOD
1. Place 4 cups of water in a large frying pan or electric pan.
2. Peel onion and grate 1 tables finely and set aside.
3. Thickly slice the remaining onion and add to the water.
4. Also add 1 tsp fish seasoning, salt & pepper to the water and bring to a boil.
5. Add frozen fish pieces, a few at a time, into the boiling water. Bring the water back to the boil and simmer for 5 minutes. Remove with a slotted spoon and let cool. Repeat until all fish is poached.
6. If the fish has skin on, remove after cooking.
7. Place fish in a container with a lid and put it in the fridge to cool.
8. Mix the mayonnaise, tomato sauce, grated onion, lemon juice, tabasco, salt & pepper together.
9. Place in a sealed container in the fridge

Once the fish and sauce are cold (try to leave in fridge overnight if possible, otherwise a few hours will do):
1. Remove from the fridge and flake the fish.
2. Once the fish has been flaked gently fold the fish into the sauce. You want to try and keep the fish in chunks.
3. Refrigerate until needed.
4. Serve cold with sliced avocado.