This is how you make light tender and pleasantly mild gefilte fish that you can proudly serve and enjoy eating.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Scoff | 2011-04-21 15:27:18 |  60,132 Views |
How to Cook Gefilte Fish
Serious Mealtimes / Amanda Suarez
There are few foods more reviled than gefilte fish: the mere mention of it almost always leads to an obligatory admission of its inherent disgustingness. Gefilte fish elicits bitches and whines in conversation and preemptive apologies from food and recipe writers who can say in the same breath “I like this food enough to spill ink on it” and “of course we can all agree it’s pretty gross.”
I won’t because I don’t believe in it. Yes it’s a poached fish ball often served in its own chilled jelly but I don’t think there’s anything particularly offensive about that. The flavor is pleasantly clean almost mild the seasoning is restrained and balanced and I can’t think of any other food that makes prepared horseradish taste so good not even roast beef. I’ve always loved gefilte fish and I’m convinced that if more people would drop their reflexive bewilderment when they’re around gefilte fish many of them would too.
