Gefilte fish

Recipe to make 8 gefilte fish balls:

Fish Ball Mixture:

• 1/2 kg Fish fillets (mix of white fish such as Murray Perch, Flathead and Orange Roughy)
• 1 Chopped Onion
• One large handful of Challah (crusts removed), soaked in water until soft
• 1/2 tsp Salt
• 1/2 tsp White Pepper
• 1/2 to 1 tbs Sugar
• 1 large egg

Using a grinder, alternate onion and fish until everything is ground.
Squeeze the challah to remove water and then grind.

If you don't have a grinder, buy ground fish. Puree the onion and challah in a food processor until smooth, then mix well with the ground fish.

Add the egg and seasonings, mix well.
Taste to ensure the mixture is to your taste.

Note: This is the same mixture as is used for fried fish balls (see separate recipe), so it is easy to make both dishes at the same time (adjust quantities appropriately).

Poaching Liquid:

• 1 Onion, peeled and quartered
• 1 Carrot, peeled and sliced into rounds
• 1 tbs Salt
• 1 tsp white pepper
• 1 tbs sugar
• 1-2 Murray Perch Heads and Bones
• 1-1/2 litres water
  

Bring to the boil and cover. Simmer gently for approximately 1 hour.
Remove from heat. Sieve to obtain a clear poaching liquid.

Remove the carrots and save to garnish the gefilte fish balls at the end.
The onions, fish heads and bones can be discarded (although some people also like to eat the fish heads).

Return the liquid to the pan, and bring to boil. Simmer.

Making the Gefilte Fish balls:

Form the fish ball mixture into balls of the desired size with wet hands, and drop into the simmering liquid.
Poach for 25 minutes uncovered. Remove the gefilte fish balls and plate.

The remaining liquid is a natural jelly that will set around the gefilte fish balls. If there is still too much liquid left in the pot, simmer until reduced to desired quantity.
Pour the liquid around the gefilte fish balls. Allow to cool. Garnish with sliced carrots.

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