Gefilte Fish

Name: Gefilte Fish
Yield: makes 8 to 12 servings
Ingredients: 3 pounds whitefish scraps—skeletons, heads (gills removed), and skin; 2 large onions; 2 celery stalks, roughly chopped; 2 bay leaves; 1 tablespoon peppercorns; 3 pounds fillets of assorted fish, preferably freshwater, like carp, whitefish, and pike, rinsed and patted dry; 3 eggs, lightly beaten; 3 tablespoons matzo or cracker meal; Salt and white (preferred) or black pepper to taste; About 3 cups carrot chunks; About 1/2 cup Creamy Horseradish Sauce (page 608), Sharp Horseradish Sauce (page 607), or prepared horseradish to taste

December 14, 2011

Traditionally made with freshwater fish—carp, whitefish, and pike—this is just as good with fish from the sea. You can even mix in some darker fish, like bluefish and salmon, although it is not traditional. Equally untraditional is the food processor, which makes this formerly formidable job a snap. Good, strong horseradish is the essential accompaniment. Make this a day before you want to serve it.

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