Grandma’s Balic Fish

January 4, 1998
Lau- Gramma mailed me this recipe for the Balic Fish. That’s the Gefilte Fish made out of chicken. I copied it here directly. –Michelle


    4 chicken breasts (totally defatted)
    1 large onion &anp; 1 medum size onion
    two slices challah or white bread– crusts cut off
    1 tsp salt for the water / 1 tsp salt for the chicken
    1 dash white pepper for water / 1 dash white pepper for chicken
    1 envelope unflavored gelatin
    1 egg
    1 carrot
    9 buy a jar of horseradish


  1. In a large pot, put 2 – 2 1/2 inches of water,the gelatin, slice in the large onion, 1 teaspoon salt, dash of white pepper. Bring to a simmer (slow boil).
  2. Grind together: the chicken, the medium onion, the bread. Add: the beaten egg, 1 teaspoon salt, dash white pepper.
  3. Use a pastry blender to beat the chicken mixture until light and fluffy and completely mixed (you may have to add a little water)./li>
  4. Gently shape mixture into ovals and lay into water. If you must put in a second layer of ovals, first put some of the boiling sauce gently over the first layer.
  5. Put the carrot on top. Remove from heat. When lukewarm, gently remove the ovals with a slotted spoon and arrange on platter. Put a slice of carrot on each oval.
  6. Put cooled sauce, which has been reduced during cooking, through a strainer into a glass bowl and refrigerate.
  7. Serve with horseradish next day.

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