Every year for Passover I try to do something new. Last year I made my own gefilte fish for the first time. It came out OK, but I knew I could do better and I wanted to perfect the recipe a little before I posted it. Of course, I didn’t get around to making it again until now, so I never worked out the kinks in the recipe. Passover is here tomorrow evening, and I am busy in the kitchen today getting ready. Of course that’s the right time to take on the challenge of an untested recipe and try to get it posted online in a hurry. Nevertheless, I decided I was going to make this recipe again, but with a few little differences…and just see how it came out. Lucky for me, I think this came out great and I am definitely going to serve it for our Seder tomorrow night.
I remembered that last year something just wasn’t quite the way I wanted it with this recipe…and that’s all I remember. Did I write down what it was that I wanted to change? Of course not. So now I had the recipe I did last year and a desire to change something that I didn’t know what it was. So I went a whole different direction with it. Last year I only used cod in the recipe, but this year I decided to add a little salmon. If you have been reading this blog for long, you know that I do love salmon. When I got to the grocery store, they had some lovely wild caught sockeye salmon on sale. I don’t know if that was what this really needed or not, but I am really happy with the way it came out. It has a very nice flavor profile and the salmon is there, but not over powering. Any way you slice it, this sure beats any of that slimy stuff from the jar and I think it will be a regular at my Passover table.
- 1 to 1 1/4 pounds cod
- 1/2+ pound wild caught sockeye salmon
- 1 white onion chopped
- 1 tbsp. vegetable oil
- 1 cup matzo meal
- 2 eggs
- Pinch cinnamon
- Pinch salt
- 3 quarts water
- 1 large yellow onion sliced thin
- 5 carrots sliced
- 1/2 cup sugar
Add the white onion and the oil to a pan and saute until translucent. Then set the onions aside to cool. Rinse the fish and make sure there are no bones. Chill in the freezer for about 15-20 minutes or until it is firm. Combine the water, sliced onion, carrots and sugar in a large pan. Heat that over the stove until it is just to a boil, then turn it to simmer. Take the fish out of the freezer and cut it into chunks and run it through a meat grinder with the onion you previously set aside. Put the fish mixture into a large bowl, add the eggs, cinnamon, salt, and matzo meal and mix it all together. Put the fish into the fridge while you simmer the liquid for 20 minutes. Form the fish mixture into balls, or oblong shapes about the size of an egg. Turn the heat back up a bit and let that simmer for about 30 minutes. Using a slotted spoon, remove the fish balls, carrots, and onions from the liquid and put them in the fridge to cool until you are ready to serve.