Name: Gefilte Fish
Prep time: 1 h
Cook time: 2 h
Total time: 11 h
Ingredients: 3 whole carp, cut up (about 2.9 lb (1.3 kg) each); 1 large onion; 3 hard-boiled eggs; 3 raw eggs; 1–2 tsp salt; 1 tsp white pepper; 5 tbsp sugar (heaping); 2–3 tbsp matzo meal (heaping; on Rosh Hashanah 2-3 pieces of challah instead); 2 onions, sliced; 2–3 carrots, diced; 3 tbsp salt (heaping); 1 tsp white pepper; 17 tbsp sugar (about); water (to fill the pot halfway)

How I make it

Preparing the fish

Cut the carp into chunks, except one, which you cut into steaks.
Salt the pieces and refrigerate overnight.
Grind the fish chunks (not the steaks) three times, the first time with the onion, the second with the hard-boiled eggs and the third on their own.
Add the matzo meal (or challah), raw eggs, salt, pepper and sugar to the ground fish.

Cooking

Meanwhile, put the broth ingredients in a large pot and bring to a gentle boil.
Shape patties, and stuff the steaks with the fish mixture.
Add them to the broth and bring to a boil.
Turn the heat down as low as it goes and simmer for 1¾ to 2 hours.
Turn off the heat and let cool completely.
Transfer to storage containers and refrigerate.

Gefilte Fish Draft

What you need

Fish

Broth

How I make it

Preparing the fish

Cooking