Pan Ohco > wrote:

> I need a recipe for a fish filling for krepla. will be served in
> borscht.

Kreplach are made with various fillings, but fish ones are unusual, if
not actually unheard of. The borscht in question would be, I suppose, a
vegetarian version, probably just beety broth that so often passes for
borscht in America. Kreplach *in* borscht was probably idiosyncratic of
your mother-in-law - it is definitely not a traditional recipe.

Anyway, here is a recipe for fish-filled pelmeni, which are the same
thing as kreplach, except the latter are usually triangular-shaped, just
like Barb The Barbarian's misnamed giant uszki.

For the dough:
1 1/2 lb flour
2 1/2 cups water
3 eggs
salt

For the fish filling:
about 2.8 pounds fillet of some fish, preferably one with a pronounced
taste of its own
4.5 ounces onions
0.8 ounce butter
1 egg
salt and pepper

Prepare the dough, roll into a ball, cover with a damp cloth and
refrigerate until the filling is ready, then roll out as thin as
possible (paper-thin). Cut into 2-inch squares.

To make the filling, cut the fish fillet into pieces and put through a
grinder. (On no account use the dreaded food processor; if you lack a
grinder, chop the fish finely with a sharp knife or cleaver - that would
be even better than using a grinder). Mince onions finely and fry in
butter until golden. Mix the fish, onions and the rest of the filling
ingredients well together.

Now put about a teaspoon of the filling in the centre of each dough
square, fold and seal the edges firmly together to form a triangle.
Repeat until the filling and the dough are used up. Pelmeni (kreplach)
are ready to be cooked at this point, unless you want to freeze them.

Boil the pelmeni (kreplach) in water until they float, plus a minute or
two. They are ready. Now discard the vile idea of putting them in
borscht and, instead, serve them separately with butter, sour cream,
mayonnaise, or a sauce of your choice.

Victor