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.

Nutriscore Rating: 77/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 8

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
• 0 fish bones and heads (optional)

Directions

Step 1

Begin by chopping the fish fillets into smaller pieces and set them aside.

Step 2

Peel and finely chop the onion. Place it in a food processor and pulse until finely minced.

Step 3

Add the chopped fish fillets to the food processor and pulse a few times until the fish is finely ground, but not completely pureed.

Step 4

Grate one of the carrots and add it to a large mixing bowl along with the ground fish and onion mixture.

Step 5

In a separate small bowl, beat the eggs and then pour them into the fish mix.

Step 6

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.

Step 7

Refrigerate the fish mixture for about 20-30 minutes to firm up for easier handling.

Step 8

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.

Step 9

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.

Step 10

Carefully place each pattie into the simmering water. Repeat until all the fish mixture has been used.

Step 11

Cover the pot with a lid and simmer gently for about 1 hour. Check occasionally to ensure the water doesn’t boil too aggressively.

Step 12

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.

Step 13

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.

Step 14

Chill the gefilte fish in the refrigerator for at least 4 hours or overnight for best flavor.

Step 15

Serve cold with sliced carrot rounds and horseradish for garnish.

Nutrition Facts

Serving size	3410.2 grams (3410.2g)

Amount per serving	% Daily Value*
Calories	1803

Total Fat 51.50g	66%
Saturated Fat 11.60g	58%
Polyunsaturated Fat 0.10g
Cholesterol 966mg	322%
Sodium 3235mg	141%
Total Carbohydrate 89.20g	32%
Dietary Fiber 8.50g	30%
Total Sugars 25.10g
Protein 240.30g	481%

Vitamin D 2096IU	10482%
Calcium 681mg	52%
Iron 9mg	47%
Potassium 4218mg	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.

Source of Calories

Fat: 26.0%

Protein: 54.0%

Carbs: 20.0%