About 20 balls
How to cook Traditional Jewish Gefilte Fish
- 3 pounds (1.5 kg) fresh fish fillets - either carp or a mixture of carp, whitefish and pike
- 1 large or 2 small yellow onions, peeled
- 3 eggs
- 1/4 to 3/4 cup matzo meal
- 1 cup cold water
- 1 teaspoon sugar
- Salt and pepper to taste
- Fish Stock for Gefilte Fish (see the recipe below)
Fish Stock for Gefilte Fish Ingredients:
- Put the fish fillets and onion through a meat grinder, or have the fish-monger grind the fish for you. Place the mixture in a bowl, add the other ingredients, and mix thoroughly.
- Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste. Season generously with salt and pepper.
- Form into balls, and cook in the Fish Stock. Let come to a boil; then cook slowly for 1 hour with a lid on the kettle.
- Serve the Gefilte Fish cold in some of the broth. Traditionally horseradish is served on the side.
How to cook Fish Stock for Gefilte Fish
- Fish skin, bones, and heads
- 2 carrots, cut up
- 2 small yellow onions, peeled and chopped
- 4 stalks celery, chopped
- Salt to taste
- Cover all ingredients with water, and simmer until the vegetables are soft.
- Strain, and use the liquid for cooking the Gefilte Fish balls.
The Traditional Jewish Gefilte Fish recipe easy to prepare and so good!
Gefilte fish is a ground fish recipe, popular with people of Ashkenazi Jewish heritage. Formally, it is a type of quenelle, a delicately flavored patty made of lightly seasoned ground fish or white meat. Similar dishes exist in many cultures in local recipes bland or spicy, served plain or sauced, and cooked in simple broth or as part of an elaborate fish stew.
This recipe for Traditional Jewish Gefilte Fish serves/makes: About 20 balls
The Traditional Jewish Gefilte Fish recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Carp
Preparation Method: Poached/Simmered