A classic Ashkenazi Jewish dish of poached fish dumplings, subtly sweet and savory. Served chilled with a slice of carrot and a dollop of sharp horseradish, it's a holiday staple.
Prep35 min
Cook90 min
Servings4
Serving size: 3 pieces
376cal
39gprotein
32gcarbs
10g
Ingredients
1 lb whitefish fillets (skinless and boneless)
0.5 lb pike fillets (skinless and boneless)
3 medium yellow onion (1 finely grated for fish mixture, 2 quartered for broth)
3 medium carrots (peeled and sliced into 1/2-inch rounds)
2 stalks celery stalks (cut into 2-inch pieces)
2 count large eggs
0.25 cup matzo meal
2.5 tbsp granulated sugar (divided; 1 tsp for fish, 2 tbsp for broth)
2.5 tsp kosher salt (divided; 1 tsp for fish, 1.5 tsp for broth)
A fiery, pungent condiment made from fresh horseradish root. This simple, no-cook recipe delivers a powerful kick that's perfect for roast beef, sandwiches, or cocktail sauce. Ready in minutes and far superior in flavor and heat to store-bought versions.
A simple and nutritious side dish of tender boiled potatoes and sweet carrots. Lightly seasoned and perfect for pairing with roasted meats, or as a base for salads and mashes. Ready in under 30 minutes.
About Gefilte Fish, Prepared Horseradish and Boiled Potatoes and Carrots
Traditional gefilte fish with zesty horseradish. A unique, soul-satisfying dish that's surprisingly light!
This jewish_american dish is perfect for dinner. With 544.98 calories and 41.620000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp white pepper (freshly ground preferred)
8 cups cold water (for the poaching broth)
0.25 cup prepared horseradish (for serving)
1 lb fish heads and bones (optional, for a richer, more gelatinous broth)
Instructions
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
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
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
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.
7cal
0gprotein
2gcarbs
0gfat
Ingredients
225 g horseradish root (About a 6-inch piece, fresh and firm)
60 ml white vinegar (5% acidity)
30 ml cold water
1 tsp granulated sugar (Optional, balances the heat)
0.5 tsp salt
Instructions
1
Prepare the Horseradish Root
Work in a well-ventilated area, near an open window or fan, as the fumes are extremely potent.
Scrub the horseradish root thoroughly under cold running water to remove any dirt.
Using a vegetable peeler, remove the tough, brown outer skin.
Chop the peeled root into rough 1-inch cubes to make them easier to process.
2
Grate and Rest for Heat
Place the horseradish cubes into the bowl of a food processor fitted with the standard blade.
Pulse the machine in short bursts until the root is finely grated, scraping down the sides of the bowl as needed to ensure an even texture.
For maximum heat, let the grated horseradish sit exposed to the air for 2-3 minutes. The chemical reaction that creates the heat is triggered by oxygen.
3
Combine and Finalize
To stop the heat-building process, add the white vinegar, cold water, sugar, and salt to the food processor.
Process for another 20-30 seconds until the mixture forms a wet, coarse paste.
Be cautious when opening the lid of the food processor to avoid inhaling the strong fumes directly.
4
Store and Mature
Carefully transfer the prepared horseradish into a clean glass jar with a tight-fitting lid.
Seal the jar and refrigerate. The flavor will be at its peak after maturing for 24 hours.
Store in the refrigerator for up to 4-6 weeks. The potency will gradually decrease over time.
1 lb Yukon Gold Potatoes (Peeled and cut into 1-inch cubes)
0.5 lb Carrots (Peeled and sliced into 1/2-inch rounds)
6 cup Water (For boiling)
1 tsp Salt (For boiling water)
2 tbsp Unsalted Butter (Optional, for serving)
0.25 tsp Black Pepper (Freshly ground, optional)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare the Vegetables
Wash and peel the potatoes and carrots thoroughly.
Cut the potatoes into uniform 1-inch cubes and slice the carrots into 1/2-inch thick rounds. Uniform sizing is key for even cooking.
2
Boil the Vegetables
Place the cubed potatoes and carrot slices into a large pot or Dutch oven.
Add enough cold water to cover the vegetables by at least 1 inch (about 6 cups).
Add 1 teaspoon of salt to the water. This seasons the vegetables as they cook.
Place the pot over high heat and bring the water to a rolling boil. This should take about 5-7 minutes.
3
Simmer Until Tender
Once the water is boiling, reduce the heat to medium to maintain a steady, gentle simmer.
Cook for 12-15 minutes. The exact time will depend on the size of your vegetable pieces.
Test for doneness by piercing a piece of potato with a fork; it should slide in and out easily with no resistance. Avoid overcooking to prevent them from becoming mushy.
4
Drain and Season
Carefully pour the pot's contents into a colander set in the sink to drain all the hot water.
Give the colander a gentle shake to remove excess water.
Return the drained vegetables to the warm, empty pot.
5
Garnish and Serve
Add the optional unsalted butter to the pot and allow it to melt over the hot vegetables.
Sprinkle with the remaining 1/2 teaspoon of salt, freshly ground black pepper, and chopped fresh parsley.
Gently toss everything together to coat the vegetables evenly. Serve immediately as a warm side dish.
