|Made into balls|
So I thought I'd talk about gefilte fish. The recipe is very approximate because I'm not actually going to make it and neither are you. I have made it in the past. When I worked for a caterer in Jerusalem we made vast quantities of both the Polish (sweet) and the Lithuanian (peppery) kind every week. My mother and all her generation made it regularly. Nowadays most people buy it ready made or in a jar from the Jewish Deli. And the photos are Google Images.
Along with cholent, kugel, tsimmes, and beigels, gefilte fish is a quintessential Jewish food, albeit an unlikely delicacy. A dense doughy concoction of chopped and boiled white fish. Why would we? Well it's tradition innit? Originally a collection of all the leftover bits of white fish (mainly carp), minced up, mixed with breadcrumbs, eggs, salt and pepper, and stuffed into another fish. Gefilte means stuffing in Yiddish - now you know why. Eventually the stuffed fish was left out and the fish stuffing, or gefilte fish, was made into balls or a loaf which is sliced to serve.
|Bought in a jar|
The traditional condiment is chrain - chopped horseradish, beetroot, white vinegar and sugar. You can see it in the photo of the sliced gefilte fish above. Also best to buy it.
So there you have it - what we and hundreds of other Jewish families serve as an hors d'ouvres for a truly festive meal. And... we love it!