Fish gelatin polish12/30/2023 ![]() In Polen kommt Zucker rein, in Russland schwarzer Pfeffer, in Ungarn beides. Ich finde es unfassbar, dass Menschen "ii" in die Kommentare schreiben-ĭa überlebt das jüdische Volk 2000 Jahre in der Diaspora und entzweit wegen Zucker im gefillte Fish ein :D Serve with a sprig of parsley and horseradish. Put the fish head in the center and decorate the eyes with carrots. Place a carrot round on top of each gefilte fish patty. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Strain some of the stock over the fish, saving the rest in a bowl. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes. Shake the pot periodically so the fish patties won't stick. Taste the liquid while the fish is cooking and add seasoning to taste. Cover loosely and simmer for 20 to 30 minutes. Gently place the fish patties in the simmering fish stock. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Take the last fish head and stuff the cavity with the ground fish mixture. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Add the chopped vegetables to the ground fish. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip or mince them by hand. Cover and simmer for about 20 minutes while the fish mixture is being prepared. ![]() Slice 1 onion in rounds and add along with 3 of the carrots. Add the water and 2 teaspoons of the salt and bring to a boil. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover.
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