Description
Gefilte fish is a traditional Jewish dish made from ground fish, matzo meal, eggs, and seasonings, then poached in a savory broth. Often served during Passover and Shabbat, it carries a rich cultural significance. This recipe delivers a perfectly tender and flavorful gefilte fish, served cold with horseradish and garnished with carrot slices.
Ingredients
Scale
For the Fish Mixture:
- 1 lb carp fillet
- 1 lb pike fillet
- 1 medium onion, finely minced
- 2 eggs
- ½ cup matzo meal
- 1 tbsp sugar (optional, for sweetness)
- 1 tsp salt
- ½ tsp black pepper
For the Broth:
- 2 quarts water
- 1 medium onion, quartered
- 2 celery stalks, chopped
- 1 medium carrot, sliced into rounds (for garnish)
Instructions
- Prepare the Fish Mixture: Grind fish fillets until smooth. Mix with minced onion, matzo meal, eggs, salt, pepper, and sugar if using. Chill for 15–20 minutes.
- Shape the Patties: With moistened hands, form the mixture into oval patties or balls of uniform size.
- Make the Broth: In a large stockpot, bring water to a gentle simmer. Add onion, celery, and carrot slices.
- Poach the Fish: Carefully place the patties into the simmering broth. Cover and let simmer (not boil) for 1–1.5 hours.
- Cool & Serve: Transfer cooked patties to a dish and let cool before refrigerating. Serve chilled with carrot slices and horseradish (chrain).
Notes
For a gluten-free variation, substitute matzo meal with almond or oat flour.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Poaching
- Cuisine: Jewish
Nutrition
- Serving Size: 1 patty
- Calories: 150 kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Gefilte fish, Jewish holiday food, Passover recipe, Shabbat appetizer, traditional fish dish, homemade gefilte fish