Friday, April 22, 2011
If you've been eating gefilte fish from a jar or from a frozen loaf, you haven't been eating "real" gefilte fish. Or so say the Yiddish-speaking cooks from the Jewish Daily Forward (the Forverts).
Yes, they're back with recipes for the real Polish shtetl stuff, and also for real chreyn (horseradish). We didn't get it in time to prepare for the seder, but Passover has another five days left, so you can try this method and compare it with you own recipe or the widely used supermarket offerings.
Gefilte, in Yiddish, means stuffed, so these cooks take it literally, and force the food-processed result into the original skin of the carp or whitefish. If that's your cup of tea, then go for it, and enjoy!