{"id":10624,"date":"2007-03-16T07:16:00","date_gmt":"2007-03-16T07:16:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/salmon_gefilte_fish\/"},"modified":"2017-04-12T03:26:15","modified_gmt":"2017-04-12T08:26:15","slug":"salmon_gefilte_fish","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/salmon_gefilte_fish\/","title":{"rendered":"Salmon Gefilte Fish"},"content":{"rendered":"

Ingredients<\/span>:<\/h4>\n

Fish Stock<\/span>:<\/h4>\n
    \n
  • Head & Bones from a whole salmon<\/em><\/li>\n
  • 1 onion, peeled<\/em><\/li>\n
  • 2 carrots, chopped roughly<\/em><\/li>\n
  • 1 parsnip, chopped roughly<\/em><\/li>\n
  • 6 black peppercorns<\/em><\/li>\n
  • \u00bc cup white wine<\/em><\/li>\n<\/ul>\n

    Salmon Gefilte Fish<\/span>:<\/h4>\n
      \n
    • 1 lb.\u00a0salmon fillet, skinned and cut in chunks<\/em><\/li>\n
    • 1 small onion, peeled and quartered<\/em><\/li>\n
    • 1 small carrot cut in chunks<\/em><\/li>\n
    • 1 small parsnip, peeled, cut in chunks<\/em><\/li>\n
    • 2 eggs<\/em><\/li>\n
    • \u00bc cup matzo meal<\/em><\/li>\n
    • 1\u00bc teaspoons salt<\/em><\/li>\n
    • \u00bd teaspoon freshly ground black pepper<\/em><\/li>\n
    • 5 cups fish stock (recipe above)<\/em><\/li>\n
    • \u00bc cup sugar<\/em><\/li>\n<\/ul>\n

      Instructions<\/span>:<\/h4>\n
        \n
      1. Fish stock<\/span>: Put all the stock ingredients in a small stockpot and add water to cover. Bring to a boil; then immediately reduce the heat to a simmer. Cook for just 15 minutes, skimming often. Strain and reserve the stock. (Can be made a couple of days in advance.)<\/li>\n
      2. Gefilte fish<\/span>: Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse pur\u00e9e. Add eggs, matzo meal, salt, and pepper, and process until combined. (Don’t over do it)<\/li>\n
      3. Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 oval balls. Place them in the simmering stock, cover, and cook for 35-45 minutes. Carefully remove from pot and chill.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        Ingredients: Fish Stock: Head & Bones from a whole salmon 1 onion, peeled 2 carrots, chopped roughly 1 parsnip, chopped roughly 6 black peppercorns \u00bc cup white wine Salmon Gefilte Fish: 1 lb.\u00a0salmon fillet, skinned and cut in chunks 1 small onion, peeled and quartered 1 small carrot cut in chunks 1 small parsnip, peeled,<\/p>\n","protected":false},"author":1,"featured_media":41699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-10624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nSalmon Gefilte Fish - OU Life<\/title>\n<meta name=\"description\" content=\"Try this recipe for salmon gefilte fish using fish stock (instructions included) plus onion, carrot, parsnip, and white wine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/salmon_gefilte_fish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Salmon Gefilte Fish - OU Life\" \/>\n<meta property=\"og:description\" content=\"Try this recipe for salmon gefilte fish using fish stock (instructions included) plus onion, carrot, parsnip, and white wine.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/salmon_gefilte_fish\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2007-03-16T07:16:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-12T08:26:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/gefilte.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"355\" \/>\n\t<meta property=\"og:image:height\" content=\"355\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Shelomo Dobkin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Shelomo Dobkin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/salmon_gefilte_fish\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/salmon_gefilte_fish\/\",\"name\":\"Salmon Gefilte Fish - 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