Ingredients
1 medium onion, coarsely chopped
2 TBSP unsalted butter (can be substituted for oil if dairy free)
1 pound carp fillet
1 pound whitefish fillet
salt
white pepper, freshly ground
4 large eggs
1½ cups finely ground blanched almonds
12 cups strained fish stock (SCD-safe)
carrot slices, steamed or boiled, for garnish
parsley for garnish
prepared horseradish for serving
1 medium onion, coarsely chopped
2 TBSP (30 ml) unsalted butter (can be substituted for oil if dairy free)
454 grams carp fillet
454 grams whitefish fillet
salt
white pepper, freshly ground
4 large eggs
150 grams finely ground blanched almonds
2.8 liter strained fish stock (SCD-safe)
carrot slices, steamed or boiled, for garnish
parsley for garnish
prepared horseradish for serving
Instructions
- In a skillet, sauté the onion in the butter (oil), until soft.
- Combine the onion with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand).
- Put the mixture in a bowl and season with salt and pepper to taste.
- Add the eggs and mix well to blend.
- Blend in the almonds.
- With wet hands, shape the fish mixture into ovals, using 2 TBSP (30 ml) for each.
- Place the ovals in a pot of lightly boiling fish stock, cover and cook at a slow boil for about 30 minutes.
- Remove the fish balls from the bouillon and arrange on a serving dish.
- Strain the bouillon through a fine strainer over the fish and refrigerate. (The bouillon will jell.)
- To serve, arrange one or two cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve horseradish on the side.
Nutritional Info
Storage
Notes
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