Traditional Homemade Gefilte Fish
A classic, comforting Ashkenazi staple featuring delicate poached fish quenelles served chilled with a touch of spicy horseradish.
Ingredients
- •1 lb (450g) whitefish fillets, skinless
- •1 lb (450g) pike or carp fillets, skinless
- •2 large yellow onions, peeled and quartered
- •2 large eggs
- •1/2 cup (60g) matzo meal
- •1 tablespoon granulated sugar
- •1 teaspoon kosher salt
- •1/2 teaspoon ground white pepper
- •6 cups (1.5L) fish or vegetable stock
- •2 carrots, peeled and sliced into rounds
Instructions
- 1
In a food processor, pulse the fish fillets until finely ground but not pureed into a paste.
- 2
Add one onion to the processor and pulse until finely minced and incorporated into the fish.
- 3
Transfer the fish mixture to a large bowl and stir in the eggs, matzo meal, sugar, salt, and white pepper until well combined.
- 4
In a large pot, bring the stock, the remaining onion (sliced), and carrot rounds to a gentle simmer.
- 5
With wet hands, shape the fish mixture into oval-shaped balls about 2 inches in size.
- 6
Gently drop the fish balls into the simmering stock, cover the pot, and cook over low heat for 30 minutes.
- 7
Remove the pot from the heat and allow the fish to cool completely in the poaching liquid.
- 8
Transfer the fish and carrots to a serving platter and refrigerate until chilled before serving.
💡 Chef tips
- For a lighter texture, ensure the fish is very cold before grinding it in the food processor.
- The fish can be prepared up to two days in advance; it actually tastes better after the flavors have melded in the refrigerator.
- Always serve with a side of prepared red or white horseradish to cut through the richness of the fish.
✅ How it should turn out
The finished gefilte fish should be firm yet tender, with a mild, savory flavor and a clean, fresh aroma, perfectly complemented by the sweetness of the carrots.