Traditional Homemade Gefilte Fish
A classic, comforting Ashkenazi staple featuring delicate poached fish patties served chilled with a touch of 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 carrots, peeled and sliced into rounds
- •2 large eggs
- •1/2 cup (60g) matzo meal
- •1 tablespoon sugar
- •1 teaspoon kosher salt
- •1/2 teaspoon ground black pepper
- •6 cups (1.5L) water
- •1 stalk celery, chopped
Instructions
- 1
In a food processor, pulse the fish fillets until finely minced but not pureed into a paste.
- 2
Add one onion, the eggs, matzo meal, sugar, salt, and pepper to the processor and pulse until a uniform, sticky mixture forms.
- 3
In a large pot, bring the water, the remaining onion, carrots, and celery to a gentle boil.
- 4
Wet your hands with cold water and shape the fish mixture into oval patties, about 3 inches long.
- 5
Gently drop the patties into the simmering liquid, cover the pot, and reduce heat to low.
- 6
Simmer for 30 minutes, then remove the fish with a slotted spoon and let cool completely.
- 7
Strain the cooking liquid and pour it over the fish in a container, then refrigerate for at least 4 hours to allow the broth to set into a light jelly.
💡 Chef tips
- Always keep your hands damp when shaping the patties to prevent the fish mixture from sticking to your skin.
- For a deeper flavor, use a mix of fish types; the gelatinous nature of carp helps the patties hold their shape perfectly.
- Serve chilled with a dollop of prepared red or white horseradish for the authentic traditional experience.
✅ How it should turn out
The finished gefilte fish should be firm yet tender, with a delicate, savory flavor and a light, shimmering jelly coating.