Author Topic: Polish - Ryba W Galarecie Po Zydowsku - Gefilte Fish in Aspic with Sweet and Sour Sauce  (Read 857 times)

Olga Drozd

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Polish - Ryba W Galarecie Po Zydowsku - Gefilte Fish in Aspic with Sweet and Sour Sauce

2 pounds carp or pike
3 onions
1 bay leaf
1 carrot
Salt
Pepper
1 Tbsp. parsley, chopped
1 Tbsp. vinegar
1/2 package unflavoured gelatin
1/2 tsp. sugar
1 Tbsp. cold water

Clean fish, saving head and fins.  Cut fish into 1 inch pieces.  Place head and fins, onions, bay leaf, carrot, salt and pepper to taste, parsley and vinegar in a large saucepan.  Cover with water.  Bring to a boil.  Reduce heat and simmer for 1/2 hour. Strain liquid through a sieve lined with cheesecloth.  Add fish pieces to liquid and simmer for 10 to 30 minutes.  Place fish in a shallow pan, decorate with cooked carrots and fresh parsley sprigs.

Soften gelatin and sugar in 1 Tablespoon cold water.  Add to hot liquid and stir well.  Cover fish.  Chill until set.

SWEET AND SOUR SAUCE:


A hot accompaniment for the Gefilte Fish.

1 Tbsp. cornstarch
1 1/2 Tbsp. sugar
1/8 tsp. pepper
1 1/4 cups fish stock, strained
2 eggs, slightly beaten
1 Tbsp. lemon juice
4 Tbsp. butter
Salt, to taste
Dash cayenne

In saucepan mix cornstarch, sugar and pepper.  Slowly add and stir fish stock until smooth; boil over medium heat, stirring constantly; remove from heat.  Add half the mixture into eggs stirring constantly, then pour egg mixture back into saucepan. Heat over low heat, stirring constantly until thick; DO NOT BOIL!  Remove from heat, add lemon juice, butter and stir until butter is melted.  Add salt; sprinkle with cayenne. Decorate with green parsley. Yield: 1 1/2 cups.