According to Edda Servi Machlin, this dish provides a typical example of the differences between the Italkim and Ashkenazic Passover traditions. She first encountered gefilte fish when she moved to the United States, because the Italian Jewish tradition calls for muggine in bianco. She also notes that the recipe is served at both Passover and Rosh Hashanah, and that it's a delightful antipasto in summer.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- A 4-pound striped bass
- A small onion, sliced
- A carrot, sliced
- A stalk celery, coarsely chopped
- A lemon, sliced
- 1/4 teaspoon whole pepper corns
- Salt
- White pepper
- A cup (250 ml) mayonnaise
Preparation:
Ask your fishmonger to clean the fish, chopping off the head and discarding the gills, and boning it so as to produce two filets. Have him give you the head and bones however, because you will need them later.
Place the herbs, fish fillets, bones, a slice of the lemon, and peppercorns in a pot and fill with cold water to cover. Add a half teaspoon of salt and simmer the fish until done, 10-20 minutes (the eyes will pop out a little, and the flesh will flake when it's done).
Remove the pot from the heat. Remove the fish flesh from the pot, leaving bones and vegetables behind, and arranging the fish on in a fish-shaped mold (a small oval dish will work if need be). Lightly season the fish with salt, white pepper, and lemon juice.
Strain the broth, return it to the stove, and reduce it to about a cup (250 ml) in volume. Pour the broth over the fish and chill everything until the gelatin firms up. Unmold the fish onto a serving platter by placing the platter over the mold, flipping the two while holding them pressed together, wiping the mold with a cloth dipped in hot water, and lifting it free. Using a sharp knife cut the fish in half lengthwise, then cut each half into portion-sized pieces. Cover your handiwork under a swirl of mayonnaise, and decorate the fish with lemon wedges.
Place the herbs, fish fillets, bones, a slice of the lemon, and peppercorns in a pot and fill with cold water to cover. Add a half teaspoon of salt and simmer the fish until done, 10-20 minutes (the eyes will pop out a little, and the flesh will flake when it's done).
Remove the pot from the heat. Remove the fish flesh from the pot, leaving bones and vegetables behind, and arranging the fish on in a fish-shaped mold (a small oval dish will work if need be). Lightly season the fish with salt, white pepper, and lemon juice.
Strain the broth, return it to the stove, and reduce it to about a cup (250 ml) in volume. Pour the broth over the fish and chill everything until the gelatin firms up. Unmold the fish onto a serving platter by placing the platter over the mold, flipping the two while holding them pressed together, wiping the mold with a cloth dipped in hot water, and lifting it free. Using a sharp knife cut the fish in half lengthwise, then cut each half into portion-sized pieces. Cover your handiwork under a swirl of mayonnaise, and decorate the fish with lemon wedges.
