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: 1 serving
360cal
38gprotein
29gcarbs
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 crisp, refreshing mix of romaine, juicy tomatoes, cool cucumber, and crunchy croutons, all tossed in a creamy ranch dressing. The perfect simple salad to accompany any main course.
About Gefilte Fish, Prepared Horseradish and Side Salad
Classic gefilte fish with a kick of horseradish. A light, yet satisfying meal for dinner.
This jewish_american dish is perfect for dinner. With 598.9300000000001 calories and 42.44g 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
1gcarbs
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 large head Romaine Lettuce (Washed, dried, and chopped)
1 cup Cherry Tomatoes (Halved)
1 medium Cucumber (Peeled and sliced)
1 medium Carrot (Shredded)
0.25 small Red Onion (Thinly sliced)
1 cup Croutons (Use your favorite store-bought or homemade)
0.5 cup Ranch Dressing (Or more, to taste)
Instructions
1
Prepare the Vegetables (10 minutes)
Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
Add all prepared vegetables to the bowl with the lettuce.
2
Combine the Salad Base (2 minutes)
Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3
Dress and Serve (3 minutes)
Just before you are ready to serve, add the croutons to the salad bowl.
Drizzle the ranch dressing over the salad.
Toss gently until all ingredients are lightly and evenly coated.
Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.
