🔕 🔔

My Basket ()

All questions

A question about a recipe: Oy, Gefilte Fish!

E5947f16 2f2c 4ac8 a4aa 74cb381a246b  img 9875

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
9c473c37 e2b2 4a08 a2dc 6373edc3899b  img 7717r
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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

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

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.