Gefilte fish
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Author: stu_spivack Status: published Published: Jan 26,2006 license cc-by-sa tags: cooking, onion, salt, pepper, kitchen, carrot, fish, gefilte, water, stove, boiling, pot, mill,
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Share on TwitterGefilte fish isn't inherently evil. It's just that most people eat it to fulfill a religio-cultural obligation. It's Passover so let's eat some gefilte fish. They fulfill this obligation with jars full of those individual sized loaves of fish. Considering that a majority of the calories in those little fish lumps come from fat, I'm surprised that they all taste so bland.
But there's nothing wrong with the idea of gefilte fish. Call it "fish terrine". Doesn't that sound better? I'm sure there are plenty of fancy restaurants that charge a pretty penny for what my grandmother would call gefilte fish. Besides, I know the idea is reasonable because I've had plenty of good gefilte fish. My positive experiences with gefilte fish have all started with a pre-chopped, pre-formed loaf. I tried to duplicate that here. I bought Ungar's brand gefilte fish.
There's nothing to it. 2 onions, four carrots, salt, pepper, boiling water. 1 hour. Drain and chill.
