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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.
Prepare the Poaching Broth
Make the Fish Mixture
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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.
This jewish_american recipe takes 125 minutes to prepare and yields 4 servings. At 376.04 calories per serving with 38.59g of protein, it's a moderately challenging recipe perfect for appetizer or lunch.
Form and Poach the Fish
Chill and Serve
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.
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.
Traditionally, carp is also used. Feel free to experiment with a combination of whitefish, pike, and carp for a more complex flavor.
Fish is a high-quality protein source, essential for building and repairing tissues, muscle maintenance, and overall body function.
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.
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.
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.
Yes, gefilte fish is quite healthy. It is an excellent source of lean protein and omega-3 fatty acids from the fish. It is also low in saturated fat. The poaching method of cooking is healthier than frying.
Absolutely! Gefilte fish is traditionally made at least one day in advance. Chilling overnight allows the flavors to deepen and the texture to firm up, making it taste even better.
The most common reason is that the poaching liquid was boiling too vigorously. It's essential to maintain a very gentle simmer. Another reason could be that the fish mixture was too loose; ensure it's well-chilled before forming the patties.
A combination of fatty and lean fish creates the best texture and flavor. Whitefish provides richness, while pike adds a firm, bouncy texture. Carp is also a traditional and excellent choice.
The jellied broth, known as aspic or 'p'tcha', is a result of the natural gelatin released from the fish bones and heads during the long, slow simmer. It's considered a delicacy and is traditionally served alongside the fish.