Classic Homemade Gefilte Fish
A traditional, delicate poached fish dumpling that is a staple of festive holiday tables, celebrated for its light texture and savory flavor.
Ingredients
- •1 lb (450g) white fish fillets (cod, haddock, or pike), finely ground
- •1 small yellow onion, grated
- •1 large egg, lightly beaten
- •1/4 cup (30g) matzo meal or fine breadcrumbs
- •1 teaspoon kosher salt
- •1/2 teaspoon ground white pepper
- •1 tablespoon granulated sugar
- •4 cups (1 liter) fish or vegetable stock
- •2 carrots, peeled and sliced into thin rounds
Instructions
- 1
In a large mixing bowl, combine the ground fish, grated onion, egg, matzo meal, salt, pepper, and sugar until well incorporated and slightly sticky.
- 2
Wet your hands with cold water and shape the fish mixture into 8 uniform oval-shaped patties.
- 3
In a wide pot, bring the fish stock and sliced carrots to a gentle simmer over medium heat.
- 4
Carefully drop the fish patties into the simmering liquid, ensuring they are mostly submerged.
- 5
Cover the pot partially and poach the fish for 25 to 30 minutes, or until the patties are firm to the touch and opaque throughout.
- 6
Remove the patties with a slotted spoon and let them cool completely on a platter, garnishing each with a slice of the cooked carrot.
💡 Chef tips
- For a lighter texture, ensure the fish is very cold before grinding or processing it.
- Gefilte fish tastes best when chilled in the refrigerator for at least 4 hours before serving to allow the flavors to meld.
- Serve with a dollop of prepared horseradish to provide a necessary sharp contrast to the mild, savory fish.
✅ How it should turn out
The finished fish should be firm yet tender, with a mild, clean flavor and a delicate, moist texture that pairs perfectly with spicy horseradish.