2 hrs 30 mins
1 hr 30 mins
Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included.
My Private Note
Units: US | Metric
- 2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar)
- 2 lbs whole yellow pike
- 1 lb carp (whole)
- 3 medium onions, peeled and sliced
- 1/4 cup salt (separated)
- 2 tablespoons sugar (separated)
- 2 tablespoons matzo meal
- 3 eggs, lightly beaten
- 1/4 cup water
- 3 -4 carrots, scraped, and cut into rounds
- fresh ground white pepper or black pepper
- unflavored gelatin (may not be necessary)
- 1Ask your fishmonger to fillet the fish, reserving the bones and heads for you. Also ask for an extra head (it will improve the broth).
- 2Coarsely grind the fish with 2 of the onions in a grinder or processor.
- 3Transfer the mixture to a wooden bowl and continue chopping with a mezzaluna (half-moon shaped chopper) as you work in the 2 tablespoons salt, 1 tbsp sugar, matzo meal, eggs, and enough water (about 1/4 cup) to produce a smooth light paste. If you don't have a mezzaluna, you can do this on a cutting board with a knife (**either way, make a well in the center of the mixture before adding the eggs and water).
- 4Put the fish heads and bones into a large wide pot along with the carrots, pepper, remaining 2 tbsp salt, 1 tbsp sugar, and one onion. Cover with plenty of water and bring to a boil.
- 5In a separate pot, bring to a boil 3 quarts of water.
- 6When the first pot comes to a boil, prepare the fish balls. Keeping your hands moist with cold water, form spheres the size of very large eggs (they will expand when cooked) and drop them carefully, one by one, into the pot with the fish bones. The water should be kept at a slow simmer as you continue to add fish balls.
- 7After all the balls have been added, simmer for 1.5 hours. Add additional water from the second pot as necessary, so that there is enough liquid to keep the balls afloat.
- 8Remove from heat and let the fish balls cool in their liquid.
- 9With a slotted spoon, remove the fish balls to a serving platter.
- 10Strain the cooking liquid. Pour it into a large wide jar and refrigerate until cold (overnight if possible). It should gel. If it doesn't, rewarm the liquid and dissolve 1 package of gelatin in it. Test by putting a teaspoon of the liquid on a plate and refrigerating; if it doesn't gel, add more gelatin (up to 3 packages) until it does. Refrigerate until chilled.
- 11Serve the fish cold with the fish aspic and chrain.
Browse Our Top Whitefish Recipes
You Might Also Like...View All Whitefish Recipes
Nutritional Facts for Homemade Authentic Gefilte Fish
Serving Size: 1 (310 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 347.3
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 1.6 g
- Cholesterol 237.1 mg
- Sodium 3734.4 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.2 g
- Sugars 6.1 g
- Protein 55.8 g