Gefilte Fish
Traditional Jewish dish made from ground fish, onions, and spices, served with horseradish.
30 mins
Prep Time
1 hour 30 mins
Cook Time
6
Servings
Ingredients
- 1 lb whitefish fillets
- 1 lb pike fillets
- 1 lb carp fillets
- 2 large onions, finely chopped
- 2 eggs
- 1/4 cup matzo meal
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups fish stock or water
- 2 carrots, sliced
- 1 celery stalk, sliced
- 1 tbsp fresh parsley, chopped
- Horseradish for serving
Nutrition Facts
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Instructions
Prepare the fish: Remove any bones from the fish fillets and grind them finely using a food processor or meat grinder.
Mix the ingredients: In a large bowl, combine the ground fish, chopped onions, eggs, matzo meal, sugar, salt, and black pepper. Mix well until the mixture is smooth and holds together.
Shape the fish mixture: Wet your hands and shape the mixture into oval patties or balls, about 2-3 inches in diameter.
Prepare the broth: In a large pot, bring the fish stock or water to a boil. Add the sliced carrots and celery.
Cook the gefilte fish: Gently place the fish patties into the boiling broth. Reduce the heat to a simmer and cook for about 1 hour and 30 minutes, covered.
Cool and serve: Carefully remove the gefilte fish from the broth and let them cool. Serve chilled with horseradish and garnish with fresh parsley.
Chef's Tips
- Fresh Fish: Use the freshest fish possible for the best flavor and texture.
- Chilling: Gefilte fish tastes best when chilled overnight in the refrigerator.
- Broth: Save the cooking broth to serve as a light soup or to store the gefilte fish in for extra moisture.
- Variations: Some recipes include adding a bit of beet juice for color or using different types of fish.
- Serving: Gefilte fish is traditionally served with horseradish, but you can also serve it with a side of salad or challah bread.
