Gefilte Fish

Name: Gefilte Fish
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: jewish_american
Ingredients: 1.5 lb white fish fillet (combination of carp, whitefish, and pike, skin removed); 2 pcs onion (medium, peeled and quartered); 4 pcs carrot (medium, peeled. 1 carrot sliced into coins for garnish, 3 carrots quartered for broth and fish mixture); 2 pcs egg (large); 0.5 cup matzo meal; 0.5 tsp salt; 1 pinch white pepper; 1 tsp sugar; 8 cup water (for poaching broth); 6 pcs black peppercorns (for broth); 2 pcs bay leaves (for broth)

RATING

4.3/5(78)

TASTE SCORE

6/10

Delicate, poached fish patties made from a finely ground mix of white fish, onion, and carrots, bound with egg and matzo meal. This Ashkenazi Jewish classic is traditionally served chilled with a slice of carrot on top and a tangy horseradish on the side.

PREP

30m

COOK

60m

SERVES

2 PIECES

204 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Prepare the broth.
1.Place 8 cups water in a large pot over high heat.
2.Add 1 quartered onion, 3 quartered carrots, 6 peppercorns, 2 bay leaves, and 1 tsp sugar.
3.Bring to a rolling boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes.
prep · ~3 min
Grind the fish and vegetables.
1.Cut fish fillets into 1-inch chunks and place in a food processor.
2.Add 2 quartered raw onions and pulse until coarsely ground.
3.Scrape down the sides and pulse again until a slightly chunky paste forms.
TIPWork in batches if your food processor is small. Don't over-process into a puree; the mixture should have some texture.
mix · ~5 min
Mix the fish paste.
1.Transfer the fish mixture to a large mixing bowl.
2.Add 2 eggs, 0.5 cup matzo meal, 0.5 tsp salt, and a pinch of white pepper.
3.Stir vigorously with a wooden spoon until the mixture is uniform and slightly sticky.
TIPThe mixture should feel light and hold together when shaped. If it feels too wet, add an extra tablespoon of matzo meal.
prep · ~5 min
Shape the gefilte fish patties.
1.With wet hands, scoop about 1/3 cup of the mixture.
2.Gently shape into an oval patty about 2.5 inches long.
3.Place shaped patties on a plate. Repeat until all mixture is used.
TIPKeep a bowl of cold water nearby to wet your hands. This prevents the sticky mixture from clinging.
other · ~45 min
Poach the fish patties gently.
1.Carefully lower each patty into the simmering broth using a slotted spoon.
2.Add the reserved carrot coin slices to the broth.
3.Cover the pot and simmer gently for 45 minutes. Do not let the broth boil vigorously.
TIPA gentle simmer is key — a hard boil will break the delicate patties apart.
prep · ~240 min
Cool and chill the gefilte fish.
1.Remove patties and carrot coins carefully with a slotted spoon and arrange in a serving dish.
2.Strain the broth and pour it over the patties until just covered.
3.Top each patty with a carrot coin. Let cool to room temperature, then refrigerate for at least 4 hours.
TIPThe chilling step is essential. The broth will set into a light jellied stock, and the flavors meld beautifully.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Wet your hands before shaping each patty to prevent the sticky fish mixture from clinging.
2
For the best texture, pulse the fish and onion until coarsely ground, not pureed.
3
Simmer the patties gently; a rolling boil will cause them to break apart.
4
Chill the cooked gefilte fish in its broth for at least 4 hours to let the jelly set and flavors meld.
5
Refrigerate leftovers in the strained broth to keep the patties moist and flavorful.
6
Use a combination of carp, whitefish, and pike for authentic flavor and a tender texture.

RECIPE VARIATIONS