Stuffed Gefilte Fish
A traditional, elegant dish featuring a delicate, seasoned fish mousse encased in a flavorful fish skin or poached in a rich, aromatic broth.
Ingredients
- •1 lb (450g) white fish fillets (cod, haddock, or pike), finely minced
- •1 large onion, finely grated
- •1 large egg, lightly beaten
- •1/4 cup (30g) matzo meal or breadcrumbs
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 tablespoon granulated sugar
- •4 cups (1 liter) fish or vegetable stock
- •2 carrots, peeled and sliced into rounds
- •1 stalk celery, sliced
Instructions
- 1
In a large mixing bowl, combine the minced fish, grated onion, egg, matzo meal, salt, pepper, and sugar until the mixture is uniform and slightly sticky.
- 2
Wet your hands with cold water to prevent sticking and shape the fish mixture into four equal-sized oval logs.
- 3
In a wide pot, bring the fish stock, carrot rounds, and celery to a gentle simmer over medium heat.
- 4
Carefully slide the fish logs into the simmering broth, ensuring they are mostly submerged.
- 5
Cover the pot partially and poach the fish for 25 to 30 minutes until the logs are firm to the touch and cooked through.
- 6
Remove the fish logs with a slotted spoon and serve warm or chilled, garnished with the cooked carrot slices and a dollop of horseradish.
💡 Chef tips
- For a lighter texture, fold in a tablespoon of ice-cold water into the fish mixture before shaping.
- The fish logs can be made a day in advance and stored in the refrigerator in their poaching liquid to keep them moist.
- If you prefer a richer flavor, add a splash of white wine to the poaching liquid.
✅ How it should turn out
The finished dish features tender, savory fish logs that are moist and delicate, with a subtle sweetness from the onions and carrots, served in a fragrant, clear broth.