My bubbie's gefilte fish (parev)
Fish second courses
This is definitely an acquired taste. The canned/jarred stuff is, frankly uneatable. However, made fresh with a variety of fish it can be a revelation. Gefilte means “stuffed” in Yiddish. In its original it was a fish forcemeat that was stuffed back in to the whole skin of the fish and then cooked. After many years (centuries?), all that was left was the forcemeat, poached, much like French fish quenelles, but frankly, nowhere as delicate. One key to great gefilte fish is the poaching liquid. The better the fish stock, the better the fish.
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<br />I call for a mixture of carp, whitefish, and pike (it’s the mix my grandmother used). However any nice fresh water fish will work. Mixing varieties make for a more interesting mix. Fresh caught trout works very well. Avoid fish like bluefish or mackerel, they are too oily and strong tasting.
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