Vera Rosenne's Gefilte Fish

Ingredients

1 medium onion, coarsely chopped

2 TBSP unsalted butter (can be substituted for oil if dairy free)

1 pound carp fillet

1 pound whitefish fillet

salt

white pepper, freshly ground

4 large eggs

1½ cups finely ground blanched almonds

12 cups strained fish stock (SCD-safe)

carrot slices, steamed or boiled, for garnish

parsley for garnish

prepared horseradish for serving

1 medium onion, coarsely chopped

2 TBSP (30 ml) unsalted butter (can be substituted for oil if dairy free)

454 grams carp fillet

454 grams whitefish fillet

salt

white pepper, freshly ground

4 large eggs

150 grams finely ground blanched almonds

2.8 liter strained fish stock (SCD-safe)

carrot slices, steamed or boiled, for garnish

parsley for garnish

prepared horseradish for serving

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Soy Free

In a skillet, sauté the onion in the butter (oil), until soft.
Combine the onion with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand).
Put the mixture in a bowl and season with salt and pepper to taste.
Add the eggs and mix well to blend.
Blend in the almonds.
With wet hands, shape the fish mixture into ovals, using 2 TBSP (30 ml) for each.
Place the ovals in a pot of lightly boiling fish stock, cover and cook at a slow boil for about 30 minutes.
Remove the fish balls from the bouillon and arrange on a serving dish.
Strain the bouillon through a fine strainer over the fish and refrigerate. (The bouillon will jell.)
To serve, arrange one or two cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve horseradish on the side.