Gefilte fish
- 15 Servings
- 30mPrep Time
- 20mCook Time
- 50mReady In
A traditional Jewish dish, gefilte fish are balls or cakes of seasoned minced fish simmered in fish stock and served chilled.
Ingredients
1-1/4 pounds whitefish fillets, skinless, cut into 2-inch chunks 1-1/4 pounds haddock fillets, skinless, cut into 2-inch chunks 5 medium carrots, peeled 2 medium onions, peeled, cut into 1-inch chunks 2 eggs, beaten 1/2 cup matzo meal 1 tablespoon kosher salt 1 tablespoon sugar 1/2 teaspoon black pepper Fish stock For serving: Tender romaine leaves Prepared red horseradish Parsley sprigsDirections
- Chill the cut fish in the freezer for 20 to 30 minutes.
- Chill the food processor bowl and blade as well.
- Quickly mince fish in the food processor, in batches if necessary, until just smooth.
- Don’t overblend. Remove from the machine.
- Slice 3 of the carrots in half lengthwise and cut into 1-inch chunks; process these carrots and onions and until finely minced. Don’t overblend.
- In a large bowl, hand mix the ground fish, carrots and onions and eggs until combined.
- Mix together all the dry ingredients, then fold into fish mixture.
- Chill for 1 hour.
- Bring a large pot of fish stock to a simmer.
- Meanwhile, scoop out 1/2-cup portions of the fish mixture and roll into football shapes, dipping hands in water to handle with ease.
- Poach the fish and remaining whole carrots in simmering fish stock covered with parchment paper for 1-1/2 hours.
- Remove the fish and carrots and chill.
- Strain the stock and chill it as well.
- Store the fish in the cold fish stock.
- The dish can be made to this point several days ahead.
- To serve, cut the poached carrots into 1/2-inch coins.
- Serve the fish balls atop romaine leaves, garnished with carrot slices, horseradish and sprigs of parsley.
