Gefilte Fish

Instructions

1. 1

   Prepare the Poaching Broth

   • In a large, wide pot or Dutch oven, place the 2 quartered onions, sliced carrots, and celery pieces. If using, add the fish heads and bones.
   • Pour in 8 cups of cold water. Add 2 tablespoons of sugar and 1.5 teaspoons of kosher salt.
   • Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover, and maintain a gentle simmer while you prepare the fish mixture. This should take about 15-20 minutes.
2. 2

   Make the Fish Mixture

   • Ensure the fish fillets are very cold. Cut them into 1-inch chunks.
   • Place the fish chunks in a food processor. Pulse in short bursts until the fish is finely ground but still has some texture, not a completely smooth paste. You may need to do this in two batches. Scrape down the sides as needed.
   • Transfer the ground fish to a large, chilled bowl. Add the finely grated onion, eggs, matzo meal, 1 teaspoon of sugar, 1 teaspoon of kosher salt, and 0.5 teaspoon of white pepper.
   • Using a spatula or your hands, gently mix until all ingredients are just combined. Overmixing can make the fish tough.
   • Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up and the flavors to meld.
3. 3

   Form and Poach the Fish

   • Remove the chilled fish mixture from the refrigerator. Prepare a small bowl of cold water for your hands.
   • Wet your hands to prevent sticking. Scoop about 1/4 cup of the mixture and gently form it into an oval patty (quenelle), about 3 inches long.
   • Carefully slide each patty into the gently simmering broth. They should be fully submerged. Do not overcrowd the pot.
   • Once all patties are in the pot, cover and maintain a very gentle simmer for 90 minutes. Do not let the broth boil, as this can cause the gefilte fish to break apart.
4. 4

   Chill and Serve

   • After 90 minutes, turn off the heat. Using a slotted spoon, carefully remove the cooked gefilte fish and the carrot slices from the pot. Arrange them in a single layer on a platter or in a shallow glass dish.
   • Allow them to cool to room temperature, then cover tightly with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight.
   • Strain the remaining broth into a container and chill it separately. A good broth will set into a savory jelly (aspic).
   • To serve, place the cold gefilte fish on a plate, top each piece with a cooked carrot slice, and serve with a dollop of prepared horseradish and a spoonful of the jellied broth.