[Sca-cooks] GIFILLTE FISH ::WAS::: TURKEY GRAVY

[Philip & Susan Troy]

Seton1355 at aol.com wrote:

> --
> [ Picked text/plain from multipart/alternative ]
> You're kidding!
> You want to make gefillte fish?
> OK then.....
>
> Gefilte Fish, Homemade III (P, TNT)
> Source: my mom's
> Serves: 16-20 Stock:
> Bones, heads, and skin from the fish
> 3 quarts water
> 4 large carrots, peeled and slices about 1/2"
> 1 cup celery, sliced to 1/2"
> 1/2 cup parsnips, sliced 1/2"
> 2 onions, sliced
> 1 tablespoon saltFish:
> 2 pounds yellow pike
> 2 pounds white fish
> 1 large onion
> 4 slices challah
> white pepper
> salt
> 4 eggs
> 1 tablespoon sugar or substitute

I have a couple of questions... I'd been told that the skin of yellow
pike, a.k.a. walleye, actually a perch and not a pike at all, was rather
unpleasant, which is why it's apparently pretty common to skin the fish
before cooking and eating it. I don't know if it's supposed to be
exceptionally tough or have an unpleasant flavor. Anyway, I've never
eaten the skin, and wonder if it does make a good stock. Obviously you
would have more experience with this than I do, so I'm not so much
taking issue with the concept as wondering if there's a better way, or
if it's simply not an issue. For example, if the sweet aromatic veggies
mask a slight bitterness or something like that.

Next... I note that this recipe calls for challah and not matzoh. Apart
from this most obvious difference, is there any other reason why this
recipe would not be suitable for Passover?

And lastly, what do you mean by a tablespoon of saltfish? Are you
talking about shredded salt cod or something like that, or is this a
seasoning _for_ fish?

Multitudinous thankees,

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98