Traditional Seder Gefilte Fish
A classic, delicate poached fish loaf that serves as the centerpiece for the traditional Seder appetizer.
Ingredients
- •1 lb (450g) whitefish fillets, ground
- •1 lb (450g) pike or carp fillets, ground
- •2 large eggs
- •1/2 cup matzo meal
- •1 large onion, finely grated
- •1 teaspoon salt
- •1/2 teaspoon white pepper
- •1 tablespoon sugar
- •2 cups fish or vegetable stock
- •1 large carrot, sliced into rounds
Instructions
- 1
In a large mixing bowl, combine the ground whitefish and pike with the grated onion, eggs, matzo meal, salt, pepper, and sugar until the mixture is uniform and sticky.
- 2
Wet your hands with cold water and shape the fish mixture into four equal-sized oval loaves or patties.
- 3
In a wide, deep skillet or pot, bring the stock and carrot slices to a gentle simmer.
- 4
Carefully slide the fish loaves into the simmering liquid, ensuring they are partially submerged.
- 5
Cover the pot tightly and simmer over low heat for 30 minutes, basting occasionally with the cooking liquid.
- 6
Remove the pot from the heat and allow the fish to cool completely in the broth before transferring to a serving platter.
- 7
Garnish each piece with a slice of the cooked carrot and serve chilled with prepared horseradish.
💡 Chef tips
- For the best texture, ensure your fish is very cold before grinding or mixing, as this helps the proteins bind properly.
- You can make this dish up to two days in advance; keep it covered in the refrigerator, as the flavor improves after resting.
- If the mixture feels too loose, add an extra tablespoon of matzo meal to help the loaves hold their shape during poaching.
✅ How it should turn out
The finished gefilte fish should be firm yet tender, with a mild, savory flavor balanced by the sweetness of the onion and carrot, served chilled with a sharp, pungent bite of horseradish.