Stuffed Gefilte Fish
A traditional, elegant centerpiece featuring a delicate white fish mousse encased in a whole fish skin or poached in flavorful vegetable broth.
Ingredients
- •1 lb (450g) white fish fillets (cod, haddock, or pike), ground
- •1 large onion, finely grated
- •1 large egg
- •1/4 cup matzo meal
- •1 teaspoon kosher salt
- •1/2 teaspoon white pepper
- •1 teaspoon sugar
- •4 cups fish or vegetable stock
- •2 carrots, sliced into rounds
- •1 celery stalk, sliced
Instructions
- 1
In a large mixing bowl, combine the ground fish, grated onion, egg, matzo meal, salt, pepper, and sugar until the mixture is smooth and sticky.
- 2
Form the fish mixture into four equal-sized oval logs or stuff them into cleaned fish skin pockets if available.
- 3
In a wide pot, bring the stock, carrot slices, and celery to a gentle simmer.
- 4
Carefully drop the fish portions into the simmering broth, ensuring they are fully submerged.
- 5
Cover the pot and simmer on low heat for 30 minutes, turning the fish gently halfway through.
- 6
Remove the fish with a slotted spoon and let cool before serving chilled with a slice of cooked carrot on top.
💡 Chef tips
- For a lighter texture, add 1 tablespoon of ice-cold water to the fish mixture while blending.
- This dish is best prepared a day in advance, as the flavors develop significantly while resting in the refrigerator.
- Serve with high-quality prepared horseradish to balance the sweetness of the fish.
✅ How it should turn out
The finished dish features firm, tender fish ovals with a delicate, savory flavor, served chilled with a light, aromatic vegetable-infused jelly.