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?...

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Oy, Gefilte Fish!
Recipe question for: Oy, Gefilte Fish!

2 Comments

GsR April 13, 2016
My bubble submerged. But the real key is a good home made fish stock
 
Vivian H. March 30, 2015
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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