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This gefilte fish is an adaptation of a family recipe from Alan Wulf's mother Gertrude. Gefilte fish provisions have been part of Wulf's since Sam Wulf opened up shop in 1926. While it was traditional to use the heads and bones of the freshwater fish to make fish stock for poaching the gefilte, you can skip that step and use a well-seasoned vegetable stock instead.
Makes 12 balls.
Heat the vegetable stock in a large stockpot over medium heat. Taste and adjust seasoning. Bring to a simmer.
Meanwhile, thoroughly combine remaining ingredients in a large bowl. Form the mixture into 12 balls about the size of a small apple (wet your hands to make this easier).
Raise the heat on the stock to bring it to a boil and lower the balls into the liquid. If you can't fit all of the gefilte fish into the pot, do it in 2 batches. Reduce to a simmer and cook for about 2 hours.
Remove the balls from the liquid and cool in the fridge. Continue to simmer the liquid until it has reduced by half, then remove from heat and strain. Place the gefilte fish into the reduced stock and refrigerate until ready to serve.