Polish - Ryba Po Zydowsku W Galarecie - Gefilte Fish in Aspic

[Olga Drozd]

Polish - Ryba Po Zydowsku W Galarecie - Gefilte Fish in Aspic:

Traditionally served as the first course at "Wigilia".

FILLING:

3 to 4 pound pike (1 or 2 fish)
1 onion, chopped
3 slices dry bread
1/3 cup ground almonds
1 tsp. salt
1/3 cup bread crumbs
1/2 tsp. sugar
1 tsp. pepper
1/4 cup olive oil
3 eggs

BROTH:

3 cups water
Fish bones, head and tail (do not use gills, remove them from the head)
1 onion, quartered
1 carrot
Salt, to taste
Pepper, to taste
1 package unflavoured gelatin
1/3 cup cold water

Remove skin of raw fish carefully and reserve.  Take meat off bones.  Put meat, onion and bread through meat chopper. Add almonds, salt, bread crumbs, sugar, pepper, olive oil and eggs.  Combine well.

In a large saucepan, boil the bones, tail, etc. in the 3 cups water with 1 onion quartered, carrot and salt and pepper. Simmer for 1/2 hour, strain; reserve liquid and carrot.

For a special occasion, put fish mixture back into whole skin and cook in broth in shallow, long pot for about 20 minutes.

It is easier to cut skin in 2 to 3 inch lengths and wrap around fish mixture for individual portions or, if you prefer, form 2 inch balls and simmer without skins, about 20 minutes.

Use skins with bones to make broth.  Remove fish portions from liquid with slotted spoon. Skim impurities from liquid. Add gelatin which has been softened in 1/3 cup cold water.

If using whole skin, put into flat mould and pour liquid over fish.

For individual portions, using custard cups or dessert bowls, place 2 fish balls in container, decorate with boiled carrot and springs of celery, cover with liquid and refrigerate to set. Invert on plates and serve with lemon wedges.