Emily Mehlman made this recipe every Passover. It comes from a sister Temple Israel member Ruth Corkin. Emily liked a blend of pike, whitefish, and carp that began with 10 to 10 1/2 pounds of whole fish cleaned and cut into fillets, saving the heads, bones, skin, and tails. Emily’s recipe specified making the fish in her yellow pot.
|1 1/2||teaspoons pepper|
|Fish heads, bones, skin, and tails|
1. Wash, peel, and, cut the onions, carrots, celery, and parsnips into large chunks.
2. Place vegetables in a pot with the salt, pepper, and sugar. Add enough water to cover by one inch.
3. Wrap the fish heads, bones, skin, and tails loosely in cheesecloth and lay on top of vegetables.
4. Bring to boil and skim the surface. Reduce heat and simmer, covered, for 45 minutes.
|4||pounds ground fish|
|2||large onions, grated|
|5||eggs, beaten with a fork|
|1 3/4||tablespoons salt|
|2 1/2||teaspoons pepper|
|4||to 5 tablespoons matzo meal|
|1||envelope plain, unflavored gelatin|
1. Place ground fish in a large bowl. Mix in grated onions, carrots, eggs, and water. Add salt, sugar, pepper, and matzo meal, and mix together until blended.
2. Using a 1/3-cup measure as a guide, make small balls of fish mixture.
3. Place the fish balls on top of the vegetables in the pot. Shake pot to moisten the fish balls. Bring to a gentle boil; reduce heat, cover pot and simmer 2 1/2-3 hours.
4. Cool; place fish balls in large bowl and refrigerate.
5. Strain broth, add gelatin to warm broth to set and pour over fish. Keep refrigerated until ready to serve.
Adapted from “Emily’s Table.’’