Gefilte fish

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Gefilte fish are poached fish patties or balls prepared from a mixture of ground deboned fish. Learn how to make/prepare Gefilte fish by following this comfortable recipe.
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• 7 Pounds whole Carp, Whitefish, and Pike, filleted and grinded
• 6 Cups Cold water
• 3 tablespoon Salt or to taste
• 3 Onions, peeled
• 4 Medium carrots, peeled
• 2 tbsp Sugar or to taste
• 1 Small parsnip, chopped up (optional)
• 3 to 4 Large eggs
• Freshly ground pepper
• 1/3 Cup matzah meal
Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
Add the 4 cups water and 2 tablespoon of the table salt and bring in to a boil. Remove the foam that accumulates.
Slice 1 onion in rounds and add along with 3 of the carrots.
Add the sugar and bring in to a boil.
Cover and simmer for about 20 minutes while the fish mixture is being prepared.
Place the grinded fish in a bowl.
In a food processor fine chop the left over onions, the left over carrot, and the parsnip; or mince them by hand.
Add the chopped up veggies to the ground fish.
Add the eggs, one at a time, the left over teaspoon of salt, pepper, and the ice-cold water, and mix thoroughly.
Stir in enough matzah meal to make a light, very soft mixture into oval shapes, about 3 inches long.
Take the last fish head and stuff the cavity with the grinded fish mixture.
Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock.
Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste.
Shake the pot periodically so that fish patties don't stick.
Garnish fish patties with carrots.
Gefilte fish is ready.
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