Gefilte Fish

Gefilte fish is a classic Jewish delicacy featuring smooth, savory fish balls poached in a rich, flavorful broth. Traditionally made from a blend of white fish like pike, carp, and whitefish, the mixture is seasoned with onions, eggs, and matzo meal, then shaped into balls. Simmered gently with carrots and beets, the dish develops a delicate texture and a subtle sweetness from the vegetables. The beets tint the broth a beautiful ruby hue without coloring the fish itself. Served cold with fresh horseradish, this appetizer is perfect for holidays, Shabbat dinners, or elegant gatherings. It offers a comforting, nostalgic taste that pairs beautifully with the sharp bite of horseradish and the gelatinous richness of the chilled broth.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 220

Description

Gefilte fish is a classic Jewish delicacy featuring smooth, savory fish balls poached in a rich, flavorful broth. Traditionally made from a blend of white fish like pike, carp, and whitefish, the mixture is seasoned with onions, eggs, and matzo meal, then shaped into balls. Simmered gently with carrots and beets, the dish develops a delicate texture and a subtle sweetness from the vegetables. The beets tint the broth a beautiful ruby hue without coloring the fish itself. Served cold with fresh horseradish, this appetizer is perfect for holidays, Shabbat dinners, or elegant gatherings. It offers a comforting, nostalgic taste that pairs beautifully with the sharp bite of horseradish and the gelatinous richness of the chilled broth.

Ingredients

Fish filets (equal amounts of white fish, pike, and a small amount of carp or buffalo carp)
Onion (for fish mixture)
Eggs
Matzo meal
Water
Salt
White pepper
Carrots (sliced)
Onions (sliced, for broth)
Celery (sliced)
Beets (sliced, optional)
Water (for broth)
Fish heads, bones, and trimmings (for broth)

Directions

1
In a large kettle, combine fish heads, bones, and trimmings with 3 sliced onions, 1 sliced celery stalk, 2 large sliced carrots, and enough water to cover.
2
Season the broth with salt to taste and white pepper to taste.
3
Bring the broth to a boil, then reduce heat and let it simmer.
4
While the broth simmers, place 1 onion and 4 eggs in a food processor and blend until smooth.
5
Combine the ground fish with the onion-egg mixture, 2 tbsp matzo meal, salt to taste, white pepper to taste, and 1/4 cup water.
6
Mix thoroughly until the fish forms a cohesive paste. Be careful not to over-mix into a mush; aim for distinct tiny pieces for texture.
7
Shape the fish mixture into oval or round balls.
8
In a separate large pot, layer sliced beets on the bottom, followed by sliced carrots, onions, and fish balls. Repeat layers, ending with carrots on top.
9
Pour the hot broth from the kettle over the layered fish balls and vegetables.
10
Cover the pot and simmer gently for 2 hours.
11
Remove the pot from heat and allow the fish balls to cool in the broth.
12
Once cool, remove the fish balls to a platter and garnish with sliced cooked carrots.
13
Strain the broth and chill until it jellies.
14
Serve the gefilte fish with the jellied fish broth and freshly grated horseradish.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 220kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 2.5g13%
Cholesterol 150mg50%
Sodium 350mg15%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/giffilte-fish/