Recipe for Gefilte Fish with Madge 
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Yield:
12
Ingredients:
Amount Ingredient
1/2 lb coarsely-ground whitefish
1/2 lb coarsely-ground yellow pike
1/2 lb coarsely-ground carp
3 med onions finely chopped
2 lrg eggs
1 lrg egg white lightly beaten
2 tbl matzo meal
1/4 cup coarse salt
1/2 tsp freshly-ground white pepper
4 x carrots thinly sliced
1 tbl sweet Hungarian paprika
dill sprigs for garnish
----------------- FISH STOCK ----------------
3 lb fish heads, tails and bones - (to 4 lbs)
from whitefish/ yellow pike/ and carp
2 med carrots scrubbed, and
coarsely chopped
2 med celery ribs coarsely chopped
2 med leeks (white and light green parts) well washed,
and coarsely chopped
1 med unpeeled onion studded with
4 whl cloves
2 x garlic cloves unpeeled
5 x bay leaves
2 x thyme sprigs
2 x parsley sprigs
2 tsp coarse salt
1/4 tsp freshly-ground white pepper
1 pch sugar
1 x lemon zest strip - (3" by 1")
----------------- HORSERADISH ----------------
1 lrg horseradish root washed thoroughly,
peeled, and coarsely chopped
5 sm beets peeled, boiled,
and coarsely chopped
6 tbl apple cider vinegar
1 tbl sugar
Instructions:
Instructions: For the Fish Stock: Remove gills from fish heads and discard. Rinse well in cold water. Drain, and place in a large stockpot. Add carrots, celery, leeks, onion, garlic, bay leaves, thyme, parsley, salt, pepper, sugar, and lemon zest. Add 10 cups water (it wont quite cover the bones and vegetables). Bring to boil. Reduce heat to simmer, and cook for 25 minutes. Strain through a damp cheesecloth-lined sieve. Discard solids. May be used immediately for Gefilte Fish, or cool to room temperature. Transfer to an airtight container, and refrigerate. Store refrigerated for up to 3 days or in the freezer for up to 3 months. (

Makes about 10 cups)

NOTE: If stock does not gel, reheat and dissolve 1 to 2 packages of gelatin in it.

For the Horseradish: In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks. (

Makes about 4 cups)

In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.

In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.

Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour.

Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight.

Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

This recipe yields 12 servings.

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  ... Gefilte Fish with Beet Preserves and Fresh Horseradish   ::   Gefllter Braten   ...