Guefilte Fish recipe

The Emguefilte Fish/EM (Fish Fish according to its translation of the IDish) is perhaps the most traditional and known food between the dishes of the Askenazi Jew . It is served in two versions: baked and boiled. Keep reading this recipe recipe.net and discover the steps to prepare it in both forms.

Ingredients to make Guefilte Fish:

1. To prepare the Guefilte Fish, different varieties of fish are needed, especially river, despair and well ground. In the event that in the fish market I do not call it ground, you buy it in fillet (without thorns) and processed it. Raw onions are also processed. Approximately 250 grams per diner are calculated, therefore for 12 people we need about 3 kilos of varied fish, for example golden, vogue, trout, label and hake (the latter although it is sea perfectly combines with the mixture) .

2. All this mixture of ground fish is placed in a container and 6 eggs are added, salt to taste, a good touch of pepper, another sugar, about 400 cubic centimeters of soda, 300 grams of dumb of white bread soaked In water (it can be lactal bread) and tightly tight to get the rest of the water, and about 200 grams of breadcrumbs (for Pesaj -Pascuas Jews – as bread cannot be eaten, it is replaced by Matzemail flour). Finally, we add chopped and sauce chives, until they are well golden.

3. Once we have added all the ingredients we begin to mix everything with our hands, and make a kind of uniform mass. In the kneading (time, effort and love) is one of the secrets that everything is well amalgamated. The mixture has to be soft, because if the final result is very compact it will be a massacote.

4. Once we have this preparation, we put it out for oven forming a kind of bread, placing it in a roasting- I used disposable aluminum containers as for English Buddine- and above we put a splash of oil to brown. When I achieve that point, it is proved by clicking with a knife and if your leaf is dry, it is ready. You can eat hot or serve it cold.

5. For the boiled version, with the mixture of all the ingredients they prepare as balls or meatballs of the size of the palms of our hands, and are boiled in a broth that can be done with the remains of fish – if we have left – Or we prepare one of 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.

6. This type of Guefilte Fish is served hot, either with the broth, or in some cases it is sprayed with the liquid. If we decide to make both versions, a slice of guefilte made in the oven and a boiled ball is usually served, and is accompanied with Jrein.

7. The Jrein is a dressing that marida perfectly with the Guefilte Fish, were born for each other. It is a spicy preparation based on root zest of radish, mixed with beet, which gives it a particular color between red and purple, that some – now that the ilingo susho was fashionable, reminds them of the spicy wasabi . Emblematic dishes if there are, with recipes of the Idishe Mame (Jewish mother), or the bobe (grandmother) …, and in this sense my tribute goes to those who consulted for this elaboration: my sister Mary (who does it With the recipe as my old Emilia cooked it) and my aunt Lala (who at age 93 continues to cook it rich). Lets enjoy it!