Gelfite Fish With Almonds
Updated Aug. 3, 2024
- Total Time
- 40 minutes, plus refrigeration
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Ingredients
- 1medium onion, coarsely chopped
- 2tablespoons margarine
- 1pound carp fillet
- 1pound whitefish
- Salt and white pepper to taste
- 4eggs
- 1½cups finely ground blanched almonds
- 12cups strained fish bouillon (see note)
Nutritional analysis per serving (16 servings)
220 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 19 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute the onion in margarine until soft. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand). Season mixture with salt and pepper.
- Step 2
Add eggs and mix well to blend. Blend in almonds.
- Step 3
With wet hands shape the fish mixture into ovals, using two tablespoons for each.
- Step 4
Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes. Remove fish balls from bouillon and arrange on serving dish. Strain the bouillon through a fine strainer over the fish and refrigerate. The bouillon will jell.
- Step 5
To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.
- Using a standard recipe for making fish bouillon, season with carrots, tomato, zucchini, onions, celery, parsley, bay leaf and leek.
Private Notes