top of page
  • Writer's pictureSarah Rose Valger

David Valger's Gefilte Fish

Updated: Nov 18, 2020

This recipe has been in my family for as long as I remember. According to my father (who gladly contributed the recipe) it was given to him by my great grandfather after they had left the USSR. I know this isn't everyone's cup of tea (it certainly isn't mine), but it wouldn't be a Jewish holiday party without it on my table.

 

Serves 12, Total cooking time: 6 hours (2 prep, 4 cooking)



*BEFORE COOKING:

- The fish must be cleaned of scaled and internal organs w/o cutting (gutting) the stomach; the best way to do that is to cut the fish whole into 1" thick pieces

- Cut the beets into round slices approximately 1/6" thick

- Put onions through the food processor

- Cut the carrots into round ring-like slices

- Wet the bread and put it through the food processor


STEP ONE: Mix all ingredients in a large mixing bowl (with hands)


STEP TWO: Stuff fish with paste (the mix from the bowl)


STEP THREE: Place the following on the bottom of the pot:

  • Onion skins

  • 3 beets

  • Some Carrots (1/3 of all sliced)

STEP FOUR: Layer fish - separated by carrots


STEP FIVE: Add boiling water (2 liters)

- Dissolve salt & sugar & pepper in the water

- Add the water carefully by using a serving (soup) spoon


STEP SIX: Simmer for approximately 4 hours


STEP SEVEN: Pour in separate dish. Chill, serve when broth has congealed.






0 views0 comments

Recent Posts

See All

Comentarios


bottom of page