Take the remaining onions and cut them into half moons–skin and root and all–and set aside. Peel one of the halves, cut into a few chunks, and place it into the bowl with your fish. Let sit for a few minutes while you prepare the vegetables.Ĭut the onions in half.
#GEFILTE FISH SKIN#
Place the fish skin in a pan, skin side down, and salt very generously–-you should see the salt. You can take it off in several pieces, if that's easier.Ĭoarsely chop the fish fillets (or pieces, depending on how your butchery went), and place in a large bowl. Run a thin, flexible knife under the flesh,leaving about a quarter inch to hold it together (and keep you from cutting through). While the bread is soaking,separate the fish from the skin. It's the usual peasant trick-–take simple ingredients, along with enough binder to stretch the protein over many mouths, turn it into a marvel. And one of those celebratory dishes–not only at Passover but at all holidays–was a show-stopping gefilte fish.įrom pelmeni to piroshki,stuffed dishes are a common part of Russian cuisine. And despite having three generations crowded into a two-room apartment, every festival involved a table-groaning spread for several dozen guests. Paley grew up in a loving home, with doting grandparents and farm-fresh produce and brandy on the table. But this isn't a story of concrete-gray Soviet-era deprivation. But he spent his childhood in Belarus, living on pickled herring and cherry wine, on pallets of beets and potatoes and onions to last through the winter. Vitaly Paley is best known as a James Beard Award-winning, Iron Chef-trouncing giant of Pacific Northwest cuisine, which he serves up at Imperial, Penny Diner, and his flagship Paley's Place. And in a few select households-–those with roots in Eastern Europe–-there are a few holdouts keeping the old ways alive. It's like the grandeur of French High Court cuisine transplanted to the shtetl. And traditional gefilte fish actually took that mixture of fish, eggs, onions, and binder -– the same as those patties -– and stuffed it back into the whole fish. But the Yiddish word gefilte doesn't mean chopped or poached or anything like that. Maybe, if we're lucky, a homemade version of the same. When we think of gefilte fish–if we think of it at all–it's a jar of poached patties, suspended in goo.
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