Classic Homemade Gefilte Fish
A traditional, delicate poached fish dumpling that is a beloved staple of festive holiday tables.
Ingredients
- •1 lb (450g) white fish fillets (cod, haddock, or pike), finely ground
- •1 large onion, finely grated
- •1 large egg
- •1/4 cup (30g) matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •1 teaspoon granulated sugar
- •4 cups (1L) fish or vegetable stock
- •1 carrot, peeled and sliced into rounds
- •1 tablespoon fresh parsley, chopped
Instructions
- 1
In a large mixing bowl, combine the ground fish, grated onion, egg, matzo meal, salt, pepper, and sugar, mixing until the texture is uniform and slightly sticky.
- 2
Wet your hands with cold water and shape the fish mixture into small, oval-shaped patties.
- 3
In a wide pot, bring the fish or vegetable stock and the carrot slices to a gentle simmer over medium heat.
- 4
Carefully drop the fish patties into the simmering liquid, ensuring they are not crowded.
- 5
Cover the pot partially and simmer gently for 25 to 30 minutes until the fish is firm and cooked through.
- 6
Remove the fish patties with a slotted spoon and let them cool completely on a plate.
- 7
Serve chilled, garnished with the cooked carrot rounds and a sprinkle of fresh parsley.
💡 Chef tips
- For a lighter texture, ensure the fish is very cold before grinding or processing it.
- Gefilte fish tastes best when prepared a day in advance, allowing the flavors to meld in the refrigerator.
- Serve with a side of high-quality prepared horseradish to balance the mild flavor of the fish.
✅ How it should turn out
The finished fish should be firm yet tender, with a mild, savory flavor that is perfectly complemented by the sweetness of the cooked carrots and the bite of horseradish.