I have a question about the recipe "Oy, Gefilte Fish!" from Vivian Henoch. When cooking the fish in the stock, should the oval shaped pieces be submerged in the stock, or should the stock only reach partially up the fish? Thanks!
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No need to submerge the fish in the stock, like a dumpling. The will poach nicely when steamed in the pan when you use the lid.
My bubble submerged. But the real key is a good home made fish stock
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