Why has gefilte fish gotten such a bad rap?
Many people, when they think of gefilte fish, think of a ball of fish suspended in goo. Not delicious. The dish came from Germany and was a small dumpling cooked in liquid. When the fish sits for a while in its stock, the collagen and protein from the fish gelatinize, which keeps it fresh, but also has a gross texture. Tell me about your recipe. The first time I made the salmon gefilte fish recipe, I thought “Oh, I’m so special!” But when I got to the fishmonger’s at the crack of dawn in L.A., there were these chichi ladies from Beverly Hills and private chefs buying salmon for their gefilte fish. How do you serve it? My grand-aunt made her herb sauce, which I tweaked a little bit. Adding fresh herbs is the way it was traditionally done. I also do a horseradish and sour cream sauce with lemon. Do you prepare it often? You know, I’d make it as part of my last meal [before fasting] if I could. When I do it for Passover, I make mountains of it, and I eat it for days afterwards. How does b
