Homemade Authentic Gefilte Fish
Discover the timeless tradition of Jewish cuisine with this Homemade Authentic Gefilte Fish recipe, a true celebration of heritage and flavor. Made with a blend of whitefish and pike fillets, fresh onion, and a touch of matzo meal, these delicate, oval-shaped fish patties are simmered slowly in a homemade fish stock enriched with carrots for a dish that's as comforting as it is elegant. Perfect for holidays like Passover or any family gathering, this recipe delivers tender, flavorful gefilte fish that's equally delightful served warm or chilled with a dollop of bright, tangy horseradish. With step-by-step guidance and wholesome ingredients, you’ll master this classic with ease, creating a memorable centerpiece for your next festive meal.
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Recipe Information
Ingredients
- 1 pound whitefish fillet
- 1 pound pike fillet
- 1 large yellow onion
- 2 eggs
- 0.5 cup matzo meal
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 0.25 cup cold water
- 2 large carrots
- 1 set fish head and bones
- 8 cups cold water (for poaching)
Instructions
Begin by preparing the fish stock. Place the fish head, bones, 1 large sliced onion, 1 sliced carrot, and 8 cups of cold water into a large stockpot. Bring to a boil, then reduce to a simmer and let it cook while you prepare the fish mixture.
Using a food processor or hand grinder, process the whitefish and pike fillets into a fine paste. Transfer the fish to a large mixing bowl.
Grate or finely chop 1 large onion and add it to the fish mixture.
Add the eggs, matzo meal, salt, sugar, white pepper, and 1/4 cup of cold water to the bowl. Mix thoroughly until all the ingredients are evenly combined.
With wet hands, form the fish mixture into oval-shaped patties about 3 inches long. You should have approximately 12–15 pieces.
Strain the fish stock, discarding the solids, and return the liquid to the pot. Slice the remaining carrot into rounds and add them to the stock.
Gently place the fish patties into the simmering stock, ensuring they are submerged in the liquid. Cover the pot and simmer over low heat for 1 hour.
Carefully remove the gefilte fish patties from the stock and arrange them on a serving platter. Garnish with the cooked carrot slices.
Serve warm or chilled with horseradish or beet horseradish on the side.
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 3008 mg | 131% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 18.4 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 36.6 mcg | 183% | |
| Calcium | 713 mg | 55% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2972 mg | 63% | |
*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.
