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- #41
I wouldn't blame anyone for not liking gefilte fish just on sight.... but nobody in their right mind is going to take the stuff straight out of the jar and plop it onto a plate!
Oh, no! First, you have to add a potato, some celery and a carrot - or better yet, a parsnip! - to that jellied fish broth, and simmer the fish for a half an hour. Then you take it out, pat the pieces dry and lay them out on a baking sheet. You mix some oil with paprika (sweet, not hot!) and whatever seasonings you like, and gently rub that all over each piece of fish. And then you put it into the oven for just a few minutes to get a nice glazed look...... Before you put it into the fridge to cool, you take a carrot and carve 'v' notches lengthwise all around it, so when you cut very thin slices, it looks like flowers. And you decorate each piece of fish with a couple of carrot-flowers - use the stems off the parsley for the stems, and I like to use slivers of cucumber for leaves.
Now that the fish is properly dressed, it's ready for the table - on its bed of baby greens, and with a little dab of horseradish sauce to keep it company. Presentation is important!
We do add carots, but there are so many things worth waiting for in the Seder...the gefilte will be the last one on my list.
In Berlin its very difficult to keep Pesach Kosher, since being all day out, in the freeying cold, you gotta take alot of calories to keep the body heat. There is no Matza in sight and only very fattening bread is to be found here
Sure enough, going back homewill be much more helpful in that area, lolz.