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Gefilte Fish

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Gefilte Fish

Cuisine:Jewish

Course:Snack

30m prep 30m cook 3h ready

Gefilte fish is a traditional Jewish appetizer of poached fish balls served cold in a jellied broth, often garnished with carrot slices and horseradish.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces
  • 1 large onion, coarsely chopped
  • 1 celery rib, coarsely chopped
  • ¼ cup chopped parsley
  • 3 large eggs, beaten
  • 3 tablespoons matzo meal
  • 1 tablespoon salt
  • 1 tablespoon black or white pepper
  • 1 tablespoon sugar
  • 1 cup ice water
  • 1
    • 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
    • 1 small onion, thinly sliced
    • 1 large leek, halved lengthwise, well cleaned, and sliced
    • (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
    • (4 ounces cremini mushrooms, sliced)
    • (1 to 2 garlic cloves, smashed)
    • (1 cup dry white wine)
    • (4 thin slices lemon)
    • 4 sprigs parsley
    • 3 sprigs thyme
    • 1 bay leaf
    • Cold water to cover
    Sub-recipe steps
    1. Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
    2. Add: Cold water to cover
    3. Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
  • 1 carrot, peeled
  • 2 envelopes (4½ teaspoons) kosher gelatin
  • ½ cup cold water
  • Grated peeled fresh horseradish or prepared horseradish
  • Sprigs of dill

Let's Cook

  1. Step 1.

    Combine in a food processor and pulse until finely ground: 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces; 1 large onion, coarsely chopped; 1 celery rib, coarsely chopped; ¼ cup chopped parsley

  2. Step 2.

    Transfer the mixture to a bowl and stir in: 3 large eggs, beaten; 3 tablespoons matzo meal; 1 tablespoon salt; 1 tablespoon black or white pepper; 1 tablespoon sugar

  3. Step 3.

    Add, folding in ¼ cup at a time to create a fluffy texture: 1 cup ice water

  4. Step 4.

    Dip your hands in chilled water and shape the mixture into 1-inch balls. Bring to a simmer in a large pot: 4 quarts fish stock, homemade or store-bought

  5. Step 5.

    Gently drop the fish balls into the stock (there should be enough room for them to puff up), along with: 1 carrot, peeled

  6. Step 6.

    Cover and simmer for 30 minutes. With a slotted spoon, remove the balls and layer in a large baking dish with high sides, such as a lasagne pan. Cut the carrot into thin round slices and reserve. Reserve the stock. Sprinkle: 2 envelopes (4½ teaspoons) kosher gelatin

  7. Step 7.

    over: ½ cup cold water

  8. Step 8.

    and allow it to soften for 5 minutes. Measure out 8 cups of the reserved stock and stir the gelatin into it until dissolved. Pour the mixture over the fish balls. If there is any stock left over, it can be frozen. Cover and refrigerate until set, about 2 hours. Serve the fish cold with some of the jelly, topped with a carrot slice. Serve with: Grated peeled fresh horseradish or prepared horseradish; Sprigs of dill

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