It may not be for everyone, but eaten once a year, it is one of those symbolic foods that you can't not put on your plate. With a little horseradish, mmmmmm.
HOW TO:
Add a jar of pre-made Gefilte fish (mixture of whitefish and pike) with the jelly into a pan on the stove. Add sliced onion and carrots. Heat the fish until the onions are soft and clear and the carrots are soft. Cover the pan with venting while the fish and vegetables cook. Place cooled fish on dish and use some of the jelly mix on the dish along with the onions and carrots. You can add a little pepper, salt and some sugar if you want to season to taste. Each year the fish tastes different. Chill until ready to serve.
Add a jar of pre-made Gefilte fish (mixture of whitefish and pike) with the jelly into a pan on the stove. Add sliced onion and carrots. Heat the fish until the onions are soft and clear and the carrots are soft. Cover the pan with venting while the fish and vegetables cook. Place cooled fish on dish and use some of the jelly mix on the dish along with the onions and carrots. You can add a little pepper, salt and some sugar if you want to season to taste. Each year the fish tastes different. Chill until ready to serve.