Gefilte Fish
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.
For 4 servings
4 steps. 90 minutes total.
- 1
Step 1
- a.Prepare the Poaching Broth
- b.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.
- c.Pour in 8 cups of cold water. Add 2 tablespoons of sugar and 1.5 teaspoons of kosher salt.
- d.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
Step 2
- a.Make the Fish Mixture
- b.Ensure the fish fillets are very cold. Cut them into 1-inch chunks.
- c.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.
- d.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.
- e.Using a spatula or your hands, gently mix until all ingredients are just combined. Overmixing can make the fish tough.
- f.Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up and the flavors to meld.
- 3
Step 3
- a.Form and Poach the Fish
- b.Remove the chilled fish mixture from the refrigerator. Prepare a small bowl of cold water for your hands.
- c.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.
- d.Carefully slide each patty into the gently simmering broth. They should be fully submerged. Do not overcrowd the pot.
- e.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
Step 4
- a.Chill and Serve
- b.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.
- c.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.
- d.Strain the remaining broth into a container and chill it separately. A good broth will set into a savory jelly (aspic).
- e.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure your fish and all equipment (bowl, food processor blade) are very cold.
- 2Wetting your hands with cold water is the secret to forming smooth, non-sticky patties.
- 3A gentle simmer is crucial. A rolling boil will break the delicate fish patties apart.
- 4Gefilte fish is best made a day or two in advance. This allows the flavors to fully develop and the broth to set properly.
- 5Don't discard the broth! The jellied stock (aspic) is a traditional and delicious part of the dish.
- 6If you don't have a food processor, you can ask your fishmonger to grind the fish for you twice.
Adapt it for your goals.
Sweet vs. Savory
For a sweeter, Polish-style (Galitzianer) gefilte fish, increase the sugar in both the broth and the fish mixture. For a more savory, peppery Lithuanian-style (Litvak), reduce the sugar and add more black or white pepper.
Baked Gefilte Fish LoafBaked Gefilte Fish Loaf
For a modern twist, press the fish mixture into a greased loaf pan, top with carrot slices, and bake at 350°F (175°C) for about 45-60 minutes, or until set. Serve in slices.
Different Fish CombinationsDifferent Fish Combinations
Traditionally, carp is also used. Feel free to experiment with a combination of whitefish, pike, and carp for a more complex flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Fish is a high-quality protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
Rich in Omega-3 Fatty Acids
Whitefish and pike are good sources of omega-3s, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as boosting brain function.
Low in Saturated Fat
As a poached dish made with lean fish, gefilte fish is naturally low in unhealthy saturated fats, making it a heart-conscious choice for an appetizer or light meal.
Frequently asked questions
One serving of three pieces of gefilte fish contains approximately 250-300 calories, depending on the exact types of fish used and the amount of sugar.