Guefilte fish recipe
Gefilte fish (stuffed fish according to its translation from Yiddish) is perhaps the most traditional and well-known food among the dishes of the Ashkenazi Jewish community, that is, it comes from central and eastern Europe (Russia, Poland, Germany and surrounding areas). It is served in two versions: baked and boiled. Continue reading this recipe and discover the steps to prepare it in both ways.
Ingredients to make Guefilte fish:
- 3 kilograms of Dorado, bog, trout, shad and hake
- 6 units of Eggs
- 300 grams of soaked breadcrumb
- 200 grams of Breadcrumbs
- 400 cubic centimeters of Soda
- 1 kilogram of Onions
- 1 pinch of salt and pepper
How to make Guefilte fish:
- To prepare the guefilte fish, different varieties of fish are needed, especially river fish, boneless and well ground. If the fishmonger doesn’t give you ground fish, you buy it filleted (without bones) and process it. Some raw onions are also processed. Approximately 250 grams per diner is estimated, therefore for 12 people about 3 kilos of varied fish are needed, for example sea bream, boga, trout, tarpon and hake (the latter, although it is from the sea, combines perfectly with the mixture).
- All this mixture of ground fish is placed in a container and 6 eggs are added, salt to taste, a good touch of pepper, the same amount of sugar, about 400 cubic centimeters of soda, 300 grams of white bread crumbs soaked in water (It can be lacteal bread) and well squeezed to remove the rest of the water, and about 200 grams of breadcrumbs (For Peas -Jewish Easter- since bread cannot be eaten, it is replaced by mat email flour). Finally, we add chopped and fried onions, until they are well golden.
- Once we have added all the ingredients we begin to mix everything with our hands, and make a kind of uniform dough. In the “kneading” (time, effort and love) is one of the secrets that everything is well amalgamated. The mixture has to be smooth, because if it is very compact, the final result will be a massacote.
- Once we have this preparation, we put it together for the oven, forming a kind of “bread”, placing it in a roasting pan, I used disposable aluminum containers like for English pudding- and put a little oil on top so that it browns. When it reaches that point, it is tested by pricking it with a knife and if its blade comes out dry, it is ready. It can be eaten hot or served cold.
- For the boiled version , with the mixture of all the ingredients they are prepared as balls or meatballs the size of the palms of our hands, and they are boiled in a broth that can be made with the remains of fish -if we have any left over- or we prepare a cube, to which we add some peeled carrots. This point is important because later we are going to cut them into slices and put them on top of each fish ball.
- This type of guefilte fish is served hot, either with the broth, or in some cases drizzled with the liquid. If we decide to do both versions, a slice of oven-baked gefilte and a boiled dumpling are usually served, and accompanied with rein.
