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A question about a recipe: Oy, Gefilte Fish!

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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!

asked by Julie Kaufer about 2 years ago
2 answers 472 views
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added about 2 years ago

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.

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GsR
added about 1 year ago

My bubble submerged. But the real key is a good home made fish stock

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