Gefilte Fish
Discover the timeless charm of traditional gefilte fish, a beloved centerpiece of Jewish holiday meals. This recipe combines fresh whitefish and pike fillets with aromatic onion and sweet carrots, creating perfectly seasoned, pillowy fish patties gently poached in a flavorful broth. Enhanced with matzo meal and a touch of sugar for balanced sweetness, this dish is both comforting and elegant. The preparation includes simple food processor techniques and simmering, ensuring tender results every time. Serve chilled with a drizzle of the rich poaching liquid, a touch of tangy horseradish, and vibrant carrot rounds for a presentation that’s as delightful as the flavor. Perfect for Passover, Rosh Hashanah, or any special gathering, this gefilte fish recipe celebrates tradition with every bite.
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Recipe Information
Ingredients
- 1 pound whitefish fillet
- 1 pound pike fillet
- 1 large onion
- 2 medium carrots
- 2 large eggs
- 0.5 cup matzo meal
- 2 teaspoons sugar
- 1 teaspoon salt
- 0.25 teaspoon ground white pepper
- 8 cups cold water
- fish bones and heads (optional)
Instructions
Begin by chopping the fish fillets into smaller pieces and set them aside.
Peel and finely chop the onion. Place it in a food processor and pulse until finely minced.
Add the chopped fish fillets to the food processor and pulse a few times until the fish is finely ground, but not completely pureed.
Grate one of the carrots and add it to a large mixing bowl along with the ground fish and onion mixture.
In a separate small bowl, beat the eggs and then pour them into the fish mix.
Add the matzo meal, sugar, salt, and white pepper to the mixing bowl and mix everything thoroughly until you have a uniform, slightly sticky mixture.
Refrigerate the fish mixture for about 20-30 minutes to firm up for easier handling.
Meanwhile, bring 8 cups of cold water to a gentle boil in a large pot. If using fish bones and heads, add them to the water to create a flavorful poaching broth. Slice the remaining carrot into rounds and add it to the pot.
Once the water reaches a boil, reduce to a simmer. Wet your hands with cold water and shape the fish mixture into oval patties, approximately 2 tablespoons of mixture each.
Carefully place each pattie into the simmering water. Repeat until all the fish mixture has been used.
Cover the pot with a lid and simmer gently for about 1 hour. Check occasionally to ensure the water doesn’t boil too aggressively.
After 1 hour, use a slotted spoon to remove the gefilte fish from the poaching liquid. Allow them to cool on a platter or tray.
Strain the cooking liquid and let it cool completely. Once cooled, pour a little of the liquid over the gefilte fish to keep them moist.
Chill the gefilte fish in the refrigerator for at least 4 hours or overnight for best flavor.
Serve cold with sliced carrot rounds and horseradish for garnish.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 3235 mg | 141% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 25.1 g | ||
| Protein | 240.3 g | 481% | |
| Vitamin D | 52.4 mcg | 262% | |
| Calcium | 680 mg | 52% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 4218 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
