Krakidaly was what Lviv residents called the large market area behind the Skarbek Theatre – the squares, streets and courtyards of the former Kraków suburb. On St Theodore Square trading began at night, and between the wars fish was sold at about 25 stalls. Jewish shoppers bought mainly carp and herring here.
Carp is the basis of gefilte fish. In Yiddish the name simply means “stuffed fish”. The classic way is to stuff the fish skin with the forcemeat; the simpler and more common way is to shape the mixture into patties and poach them on the bones and head. In the Galician tradition gefilte fish is sweetish: sugar is not spared. It is a dish for the Shabbat and holiday table, served cold.
6–8 servings · about 2.5 h + chilling · Difficulty: medium
Ingredients
- 1 large carp (1.5–2 kg): fillets separately, skin, bones and head kept
- 2 onions
- 2 carrots
- 2 eggs
- 3–4 tbsp semolina or matzah meal
- salt, black pepper, sugar – to taste
- water or fish stock
- to serve: horseradish with beetroot
Method
- Mince the fillets together with one onion. Add the eggs, semolina or matzah meal, salt, pepper and sugar. Mix until smooth and leave for 15 minutes for the semolina to swell.
- Lay the fish bones, head and skin, sliced carrots and the second onion, chopped, on the bottom of a wide pot.
- With wet hands, shape the mixture into oval patties and lay them on top in a single layer.
- Pour in water or stock to barely cover the fish. Bring to the boil and skim.
- Reduce the heat to minimum and simmer for 1.5–2 hours, uncovered.
- Let cool in the stock. Arrange the patties on a platter with a slice of carrot on each. Strain the stock and chill it: it will set into jelly.
Tips
- Ask the fishmonger to fillet the carp and give you the skin, bones and head: they make the jelly.
- To check the seasoning, poach a small ball of the mixture in boiling water and taste it before shaping all the patties.
- It is best served cold, with ćwikła – horseradish grated with cooked beetroot.