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(Polish Style Apparently)

According to my mother-in-law, Shirley Posluns, this recipe is sweeter than most - and to me, more flavorful. Because it is a touch sweet, you can use tons of horseradish on it - and the flavor balance will be perfect. She likes this combination of fish and recommends that the whiter the fish, the prettier and sweeter the resultant gefilte fish. Names in regions for fish, as well as available varieties might vary. Just tell your fishmonger what you are making and what style fish the recipe calls for, and he can make suggestions or substitutions.


  • Fish Bones from fish store
  • 2-3 Carrots
  • 2 celery ribs
  • 2-3 small onions
  • 2-3 teaspoons salt
  • 1/3 cup sugar
  • 1 pound dore, ground
  • 1/2 pound whitefish, ground
  • 1/2 pound pike, ground
  • 2 eggs
  • l medium minced onion
  • l large minced carrot
  • l stalk minced celery
  • 1/3 cup matzo meal, about
  • 1 cup ice water, about
  • 2 1/2 tsp. salt
  • 1/2 - 3/4 tsp. black pepper
  • 1/2 - 3/4 cup sugar

Water to cover fish bones, plus about 1/3 cup sugar, 2-3 teaspoons salt, celery, carrots, and two to three small quartered onions

Mince fish (even though it is ground) with a hand mincer or in food processor to make fluffier, adding in about 1/4 cup ice water as you do this. Make sure fish is minced well, then proceed to mix in remaining ingredients as for making hamburgers, adding a bit more ice water in small amounts to fluff up fish if it looks too pasty. (Again, this can be done in a food processor or by using an old fashioned chopper (a double bladed thing with a wood handle - still avail. in kitchen stores, called a "hoch masser" in Yiddish - transliteral spelling).

If mixture is very loose, add more matzoh meal (but chilling will help). Chill, for easier handling, then shape into balls, using wet hands (re-dip as necessary) to form balls.

Bring broth to a boil, lower to simmer. Add fish balls and simmer coverer for 2 hours. Chill well.

NOTE: Gefilte dish mavins use the "taste and spit method" for seasoning the raw fish. You don't want to ask. Some people will find this recipe too sweet - but the next year, at seder, they will beg for the recipe!

This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman and has been reprinted with permission from the author. The book will be available in September, 1998, from Doubleday.

All contents Copyright ©1998 Kosher Express.