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Carp Gefilte Fish

by Passover Spice and Spirit


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4 pounds carp, ground
2 carrots, or 1 medium raw beet, peeled and grated
1 onion, ground
2 eggs, beaten
2 tablespoons horseradish, white or red
1 cooked egg, mashed
1 teaspoon salt
Basic Fish Sauce.

In blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside.

Prepare Basic Fish Sauce, (water, onions, carrots, celery, and seasonings to taste) and heat to boiling. Form fish mixture into balls (wet hands with cold water), and drop carefully into 8 quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2 to 2 1/2 hours, depending on size of balls.

Remove balls from liquid, arrange on a large serving platter with a slice of carrot on each, and pour on a bit of the sauce if you want an aspic. Chill. Yields 12-18 portions.

From Spice and Spirit, The Complete Kosher for Passover Jewish Cookbook, published by Lubavitch Women's Cookbook Publications


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Holidays » Passover » Recipes » Fish

A Biblically mandated early-spring festival celebrating the Jewish exodus from Egypt in the year 1312 BCE.
Literally means "fit." Commonly used to describe foods which are permitted by Jewish dietary laws, but is also used to describe religious articles (such as a Torah scroll or Sukkah) which meet the requirements of Jewish law.
Also known as “Chabad,” Lubavitch is the name of a Chassidic Group founded in the 1770s. “Lubavitch” is the name of the Belarusian city where four of the Chabad Rebbes (leaders) were based. Today, the movement is based in Brooklyn, New York, with branches worldwide. Two of the most fundamental teachings of Chabad are the intellectual pursuit of understanding the divine and the willingness to help every Jew who has a spiritual or material need.