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If your family will let you depart from Ashkenazi gefilte fish, you might attempt Muggine in Bianco, a Jellied Striped Bass, which is from Edda Servin Machlin's "the Classic Cuisine of the Italian Jews." I tried this one year and like all of her recipes, the difference is subtle and delicious.
1 4-lb. stribed bass
1 small onion, sliced
1 carrot cliced,
1 stalk celery, coarsely cut up
1 lemon, sliced
1/4 tsp whole peppercorns
salt
white pepper
1 cup mayonnaise
Use striped bass if possible b/c it produces more natural gelatin. Have fish cleaned at the store, removing gills from the head. Have head & bones separated from the meat, but take them home too.
In a fish pocher or kettle, place onion, carrot, celery, one slice of lemon, peppercorns. Add fish fillets, the head & bones. Add cold water to cover and 1/2 tsp salt. Simmer, covered for l0-20 min or til done. Fish is done when the eye pops out a little and the meat flakes. (I'm sure by now I've lost all the vegetarian readers..). Remove from heat.
Carefully pick up all pieces of meat, avoiding bones or veggies, and arrange inside a fish mold or on oval serving plate. Lightly season w/ salt, white pepper, few drops lemon juice.
Strain brother, return it to stove. Let it boil down, uncovered til liquid is reduced to about a cup. Pour over fish and chill until gelatiin is firm.
Unmold, cut in half lengthwise w/ sharp knife. Then cut each half into 4 or 5 pieces diagnally so it forms a fishbone patttern. Mask the cuts under a twirl of mayonnaise for a whole-fish effect. Cut lemon slice in half and arrange around fish to resemble fins.
(Then do the Miriam dance with your tambourine.)
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