by Mary Eccher - page 4 of 7
Foods With A Heritage
Jewish cooking traditions are based
on dietary laws established nearly
2000 years ago
APRIL 1986
Photo by Mary Eccher
GEFILTE FISH
WITH BEET HORSERADISH SAUCE
by Mary Eccher
Tools and Materials
Fimo --- orange
White Sculpey modeling compound
Cream of Wheat
Finely ground dried parsley
Resin and catalyst
Transparent dye - yellow, red & blue
Diamond dust
Paper cup, stirring stick & toothpicks
Miniature platter and small bowl
X-Acto knife
Sculpey mixture used for fish cakes is same mixture used for matzo balls in preceding project. Roll balls about 1/4 in diameter, then form ovals. For carrot slices, roll thin snake of orange Fimo about 1/8 inch diameter. Bake fish cakes and snake at 200 degrees for 10 minutes. With X-Acto knife, cut carrot slices. Arrange and glue fish cakes to platter, then glue carrot slices to top of each fish cake. To garnish with chopped fish jelly, pour tiny amount of resin into paper cup. Add a touch of yellow transparent dye. Sprinkle in enough Diamond Dust to form very thick paste. Since filler has been used in resin, add twice the amount of catalyst usually necessary. Stir thoroughly. With toothpick, garnish fish cakes with chopped fish jelly. Allow to harden undistured overnight.
CASTING RESIN
For detailed modeling compound instructions, please read the following articles
in "Mary's Menus":
2) BEET HORSERADISH SAUCE
by Mary Eccher
This is made by following the procedure above for fish jelly, but red transparent dye with just a touch of blue dye is added to resin. Fill small serving bowl with mixture.
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