Fanny’s Gefilte Fish

Make a bed of 2 sliced onions, the fish bones (forgot to say, my grandmother would have gone to a fish market and would have asked the fish monger to save the bones and heads for her), and 4 carrots cut into chunks in a large pot. Make the ground fish mixture into balls and place them on top of the bones, onions and carrots. Cover the balls and vegetables with cold water and cook at a simmer for 2 hours. When I started to make the gefilte fish it was almost impossible to find someone to grind the fish so I used Susie Fishbein’s recipe as a guide and came up with this: I use 3 packages of prepared, frozen gefilte fish loaf (2 plain and 1 salmon). I defrost each package and layer them separately in a spring form pan with the plain on the bottom, salmon in the middle and plain mixed with lemon juice and fresh chopped dill on the top. I bake the fish for an hour and a half at 350 degrees. Chill before serving.

My mother changed this procedure by putting the fish mixture into a loaf pan and baking at 350 degrees for 1 hour.

When I started to make the gefilte fish it was almost impossible to find someone to grind the fish so I used Susie Fishbein’s recipe as a guide and came up with this: I use 3 packages of prepared, frozen gefilte fish loaf (2 plain and 1 salmon). I defrost each package and layer them separately in a spring form pan with the plain on the bottom, salmon in the middle and plain mixed with lemon juice and fresh chopped dill on the top. I bake the fish for an hour and a half at 350 degrees. Chill before serving.