One of my fondest childhood memories was helping my grandmother make gefilte fish. In fact I still have her wooden bowl and chopper. Considering the unbelievable price (and inferior quality) of commercial brands, I’ve decided to make my own. Unfortunately, my grandmother never wrote down her recipe, mainly because she didn’t know how to read or write. So I turn to you Dopers for your favorite recipes. Yes, I know there are lots of recipes online, but I’d rather get them from you guys.
My sister-in-law makes 'em, I’ll ask her for her recipe. Give me a day or two.
My father has done, once. When he asked the fish man for carp, he got laughed out of the shop. Ended up making the gefilte from red snapper and whitefish. It was delicious. Unfortunately I somewhat doubt he followed a recipe.
Gefilte Fish- This is a recipe for a peppery and onion gefilte fish, NOT sweet.
The recipe is based on 6 pounds (net) ground fish. It requires 2 VERY LARGE POTS in order to cook the fish. Be warned: The fish expands during cooking. It cannot be made in one pot! The yield will be @50 pieces of fish.
Step 1: What to order
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[li]3 pounds (net) ground white fish[/li][li]1.5 pounds (net) ground rainbow trout[/li][li]1.5 pounds (net) ground pike[/li][li]2 pounds (net) ground onions – NOT CHOPPED ONIONS; GROUND ONIONS.[/li][li]LOTS of bones, 6 - 8 skeletons. If they ask about heads, the answer is yes.[/li][/ul]
Most places will ask if you want carrots, too. The answer is no.
Some places will ask if you want the onions ground INTO the fish – the answer is NO, you want the onions in a separate container.
When you pick up your order, make sure the onions are ground not chopped. At least half the time, I have received chopped onions and need to wait while they grind them instead.
Step 2: Making the stock
What you need:
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[li]2 large pots with covers[/li][li]Cheese cloth[/li][li]12 - 14 carrots, cut in half[/li][li]8 stalks of celery, cut in half[/li][li]4 parsnips [/li][li]2 parsley roots – the root only; the greenery is not needed[/li][li]2 onions, whole[/li][li]6 sprigs of fresh dill[/li][li]4 tbl sugar[/li][li]20 tsps salt[/li][li]2 tbl ground black pepper[/li][li]4 large shakes paprika[/li][li]6-8 fish skeletons, including heads if possible[/li][li]2 clean paper clips[/li][/ul]
[ol]
[li]Line each pot with a large piece of cheese cloth – leaving a great portion hanging over the sides. [/li][li]Put 6-7 carrots, 4 celery stalks, 2 parsnips, 1 parsley root, 1onion, 3 sprigs of dill, 2 tbls sugar, 10 tsps salt, 1 tbl ground black pepper, 2 shakes paprika, 3-4 skeletons and 1 head (if you get heads), in the cheese cloth in EACH pot. [/li][li]Pull together the ends of the cheese cloth, wind together, and secure by winding the paper clip tightly around cheese cloth, making a “sack” with the vegetables and the fish skeletons inside. [/li][li]Cut off all but 2 inches of cheese cloth; discard the cut off section. [/li][li]Add 10 quarts of water to each of the pots. [/li][li]Bring to a rapid boil, remove the “scum” that comes to the top as often as possible. [/li][li]Reduce heat, and allow to simmer, covered, for about 1.5 hours. Watch often, and don’t let it boil over. [/li][li]When the stock is done, carefully remove the sacks, and put aside. [/li][li]The cheese cloth should leave the stock very clear; if it is not, use a small strainer to make sure the stock is clear.[/li][/ol]
Step 3: Making the fish
What you need:
[ul]
[li]6 pounds ground fish[/li][li]2 pounds ground onions[/li][li]8 extra large eggs[/li][li]2 tbl salt[/li][li]2 tbl ground black pepper[/li][li]1.5 tbl sugar[/li][li]Cold water (keep ice chips in it to keep it cold while you’re working)[/li][li]Matzo meal[/li][/ul]
[ol]
[li]Using a very large bowl and a very stronger electric mixer, combine fish, onions, eggs, salt, pepper, and sugar. Beat together until all ingredients are well mixed. [/li][li]Add 1/2 cup matzo meal and 1/2 cup cold water. Blend well into mixture. [/li][li]Allow mixture to “set” for about 15 minutes. [/li][li]Add 1/2 cup matzo meal and 1/2 cup cold water again. Mix in well again. [/li][li]Allow mixture to “set” for another 15 minutes. Check texture – it should start to look very smooth. [/li][li]Add another 1/2 cup matzo meal and another 1/2 cup cold water for the third time. Mix in well again. [/li][li]Allow to set for another 15 minutes. [/li][li]At this point, return the stock to the stove top and bring it to a rapid boil. [/li][li]Check the fish mixture. It should be “tacky” to the touch and very smooth. If it is very loose, repeat the “matzo meal/water/let it set” process one more time. *This is the hard part: * Sometimes the fish will have a lot of moisture; sometimes it’s very dry. It’s hard to tell when enough matzo meal is enough. But the goal is to have the mixture be “tacky” but not so loose that you can’t form it into oval shapes. [/li][li]Taste the mixture. Make sure the seasonings are to your liking. If not, add more salt and/or pepper. The flavors will intensify a little after cooking, but if it’s too bland at this point, the finished produce will be bland. [/li][li]When the mixture is ready, run your hands under COLD water and take about a quarter cup of mixture in your wet hands. Shape it into an oval, and drop it into the boiling stock. [/li][li]You should be able to make about three pieces before you have to run your hands under the cold water again. The cold water makes it much easier to shape the fish ovals. Don’t skip this step! [/li][li]Continue until all the fish is in the pots. [/li][li]Cook covered at a simmering boil for about 2 - 3 hours. [/li][li]Open the pots occasionally to push the fish down, making sure it remains covered by the stock. The pieces of fish will expand and rise to the top. Push them down gently. [/li][li]When fish is done, turn off heat and allow to “set” (covered) for about an hour. The fish will sink to the bottom of the pot. [/li][li]Remove fish carefully from pot, and place in flat containers to refrigerate. Try to avoid making multiple layers. [/li][li]Some people like the stock – others just toss it. I toss it. [/li][li]Go back to the cheese cloth sack and remove 2 or 3 carrots. Keep those to slice to put on top of fish when you serve it. Toss everything else.[/li][/ol]
Serve with horseradish on the side.
I’ve done it. It was good. It was also a long time consuming process. It’s easier to get some small amount of fish, simmer it in water with a little seasoning for about an hour, pour the broth into a spray bottle, and spray it around your house. Then when anyone drops by, tell them you made gefilte fish, and it was so delicious all of it was already eaten.
My mother makes her own, I just had the privilege of eating it over Rosh Hashana. Do you want me to get her recipe? Or are you set now that Dex beat me to it?
Dex, how often does your sister make that? That seem like a huge amount of gefilte fish.
If the recipe makes so much that you need two huge pots to make it … couldn’t you halve the recipe? 
Can he halve his fish cake and eat it too?