One of the great things about doing so much cooking for so many people over so many days is that the sheer force of meal production gets me to what I think of as cave-man think. You understand the sources of things we take for granted.
I needed to figure out dinner for tonight. The pickled salmon I had put up before the holiday was looking less than appealing. I decided to make a salmon filling to go into rolled whiting.
I whipped up the salmon, some matza meal, celery eggs and spices in the food processor and rolled up the salmon mixture in the whiting.
It looks so cute.
I had left over salmon .So I added more matza meal and realized that this was actually gefilte fish. I cooked them like matza balls ( drop balls into boiling flavored water and cover, cook covered for 30 minutes).
Thirty minutes later I had salmon gefilte fish. My mother ate them for lunch and was very happy.
I flavored the gefilte fish in a vaguely French way with tarragon and lemon.
I felt deeply connected with the first desperate cook who when faced with feeding a crowd mixed fish with crumbs and vegetables formed balls and boiled them. The gefilte fish is nearly gone, tonight’s rolled stuffed whiting with be served with a tomato soup made wonderful with left over wine from Seder , boiled potatoes ad a green salad We will eat meat balls for the last night of the Holiday. No, they are not yet made. I assume that I will have to make at least one more cake before Passover ends.
Did you ask me how many eggs I used this Passover? I believe that by Tuesday night we will hit 18 dozen.