Fish Of Galilee Recipes

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH

Steps:

• Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
• If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
• Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
• Cover the bowl, and refrigerate for at least one hour, or even overnight.
• At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
• Make the broth: In a large soup pot, mix the broth ingredients.
• Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
• Form the fish mixture into balls, cylinders, loaves -- whatever.
• Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
• Cool. Eat. Enjoy.

INDIVIDUAL SERVINGS OF GEFILTE FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place onions into a food processor and pulse a few times to coarsely chop. Transfer onions to a large bowl. Place carrot into food processor and pulse once or twice to chop; process until very finely chopped, about 30 seconds. Add carrot to onions. Place whitefish fillets into food processor and grind until the fish is a fine paste, about 2 minutes. Add fish to bowl.
• Combine onions, carrot, and whitefish with cold water, matzo meal, egg, egg whites, sugar, vegetable oil, nutmeg, salt, and black pepper, stirring to combine well. Spoon whitefish mixture into 16 muffin cups, filling them level with the top edge.
• Bake in the preheated oven until gefilte fish cakes are set and a toothpick inserted into the center of a cake comes out clean, about 1 hour. Let cool in muffin cups, remove, cover, and refrigerate until chilled, at least 1 hour.

FISH OF GALILEE

Steps:

• Brush a little of the cooking oil on the grill grate.
• Add coriander to remaining oil.
• Brush oil mixture over the fish, inside and out.
• Place some onion slices and a sprig of parsley inside each fish.
• If desired, season with salt and pepper.
• Combine remaining oil mixture with lemon juice.
• Cook on oiled grill until browned and cooked through, about 7 minutes per side.