Opcional para la salsa: 2 yemas de huevo y unas rodajas de limón.
ELABORACIÓN DE GUEFILTE FISH
Limpie 2 kg de pescado (dorado, surubi, merluza y boga) removiendo toda la piel con el cuchillo, comenzando por la cabeza y hasta la cola, sin rasgarla.
Lave la piel y déjela secar. Pique la carne del pescado y reserve la cabeza y las espinas que se usarán posteriormente.
Dore 2 cebollas picadas con un poco de perejil picado y mezclelo con el pescado.
Añada un cuarto de taza de harina de matzá, 2 yemas, sal, pimienta y una pizca de azúcar.
Rellene la piel con la mezcla y sale por fuera.
Coloque el pescado en una cacerola grande, forrada con las espinas, la cabeza, una cebolla en rodajas, hojas de apio y de perejil.
Cubra todo con agua hirviendo y cocine durante dos horas sin tapar, hasta que se consuma la mitad del agua.
Coloque el pescado en una fuente.
Cole la salsa que queda en la cacerola. Si lo desea, incorpore dos yemas de huevo y algunas rodajas de limón y deje hervir.
Cuando espese retire y sirva caliente sobre el pescado.
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