Savory Gefilte Fish: A Beloved Jewish Delicacy Made Easy
This savory gefilte fish recipe offers a modern, approachable twist on a beloved Jewish dish, perfect for holiday gatherings or a year-round treat.
Equipment
- Large mixing bowl
- Large pot
- Slotted spoon
- Measuring cups and spoons
- Knife and cutting board
- Grater
- Food processor (optional)
- Wooden spoon
Ingredients
- 2 lbs mixed white fish fillets carp, pike, and whitefish, ground
- 1 large onion finely chopped
- 2 carrots grated
- 2 eggs lightly beaten
- 1/4 cup matzo meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 4 cups fish stock or water
- 1 onion sliced (for poaching liquid)
- 2 carrots sliced (for poaching liquid)
- Optional: Fresh dill and prepared horseradish for serving
Instructions
- In a large bowl, combine the ground fish, chopped onion, and grated carrots. Add beaten eggs, matzo meal, sugar, salt, and white pepper. Mix thoroughly until all ingredients are well combined.
- With moistened hands, shape the fish mixture into oval patties, about 3 inches long.
- In a large pot, bring the fish stock or water to a simmer. Add sliced onion and carrots.
- Gently lower the fish patties into the simmering liquid. Cover and simmer for 2 hours, or until the gefilte fish is firm and cooked through.
- Remove the cooked patties from the pot with a slotted spoon. Let them cool before refrigerating for at least 2 hours. Serve with fresh dill and horseradish.
Notes
- Keep your hands moistened to prevent the fish mixture from sticking while shaping the patties.
- The gefilte fish tastes better the next day after chilling, so consider making it ahead.
- You can use the strained poaching liquid as a base for fish soup or aspic.
- To experiment with flavor, try adding fresh herbs like dill or parsley to the fish mixture.
- For a smoother texture, process the onions and carrots in a food processor before mixing with the fish.
