Gefilte Fish
- 30m Prep Time
- 30m Cook Time
- 3h Ready In
Gefilte fish is a traditional Jewish appetizer of poached fish balls served cold in a jellied broth, often garnished with carrot slices and horseradish.
Ingredients
- 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1 celery rib, coarsely chopped
- ¼ cup chopped parsley
- 3 large eggs, beaten
- 3 tablespoons matzo meal
- 1 tablespoon salt
- 1 tablespoon black or white pepper
- 1 tablespoon sugar
- 1 cup ice water
- 1 4 quarts fish stock, homemade or store-bought (opens in new tab)
- 1 carrot, peeled
- 2 envelopes (4½ teaspoons) kosher gelatin
- ½ cup cold water
- Grated peeled fresh horseradish or prepared horseradish
- Sprigs of dill
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1 celery rib, coarsely chopped
- ¼ cup chopped parsley
- 3 large eggs, beaten
- 3 tablespoons matzo meal
- 1 tablespoon salt
- 1 tablespoon black or white pepper
- 1 tablespoon sugar
- 1 cup ice water
- 1 4 quarts fish stock, homemade or store-bought
- 1 carrot, peeled
- 2 envelopes (4½ teaspoons) kosher gelatin
- ½ cup cold water
- Grated peeled fresh horseradish or prepared horseradish
- Sprigs of dill
Let's Cook
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Step 1.
Combine in a food processor and pulse until finely ground: 3 pounds mixed lean and fat fish, such as whitefish, bluefish, jack, salmon, pike, and/or carp, skinned and cut into 1-inch pieces; 1 large onion, coarsely chopped; 1 celery rib, coarsely chopped; ¼ cup chopped parsley
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Step 2.
Transfer the mixture to a bowl and stir in: 3 large eggs, beaten; 3 tablespoons matzo meal; 1 tablespoon salt; 1 tablespoon black or white pepper; 1 tablespoon sugar
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Step 3.
Add, folding in ¼ cup at a time to create a fluffy texture: 1 cup ice water
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Step 4.
Dip your hands in chilled water and shape the mixture into 1-inch balls. Bring to a simmer in a large pot: 4 quarts fish stock, homemade or store-bought
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Step 5.
Gently drop the fish balls into the stock (there should be enough room for them to puff up), along with: 1 carrot, peeled
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Step 6.
Cover and simmer for 30 minutes. With a slotted spoon, remove the balls and layer in a large baking dish with high sides, such as a lasagne pan. Cut the carrot into thin round slices and reserve. Reserve the stock. Sprinkle: 2 envelopes (4½ teaspoons) kosher gelatin
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Step 7.
over: ½ cup cold water
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Step 8.
and allow it to soften for 5 minutes. Measure out 8 cups of the reserved stock and stir the gelatin into it until dissolved. Pour the mixture over the fish balls. If there is any stock left over, it can be frozen. Cover and refrigerate until set, about 2 hours. Serve the fish cold with some of the jelly, topped with a carrot slice. Serve with: Grated peeled fresh horseradish or prepared horseradish; Sprigs of dill