Classic Gefilte Fish with Horseradish
This recipe for Classic Gefilte Fish pays homage to a cherished dish traditionally enjoyed during Jewish holiday meals. Passed down through generations, it creates a delightful blend of flavors and textures with fresh fish and aromatic vegetables. The gefilte fish is light and fluffy, shaped into tender oval balls, and served with a tangy horseradish that enhances every bite. Ideal for family gatherings and special occasions, this dish not only captures the essence of Jewish culinary heritage but also invokes fond memories of shared meals. Whether you're preparing it for Passover or simply to experience its unique taste, this recipe is sure to impress and delight.
N/A
Servings
67
Calories
10
Ingredients
Ingredients
Fish scraps
2-3 lbs (Bones, heads, and gills removed)
Sliced onions
3 cups (Sliced)
Freshwater white fish fillets (carp or other)
3 lbs (Fresh fillets)
Eggs
3 (Beaten lightly)
Matzo meal
2 tablespoons (Or substitute with cracker meal)
Water
to desired consistency (As needed)
Salt
to taste
Pepper
to taste
Carrots
3 cups (Peeled and cut into chunks)
Prepared horseradish
to serve
Instructions
1
Begin by rinsing the fish scraps (bones, heads, and gills removed) under cold water. Place them in a large pot and cover with water, ensuring the scraps are submerged by about 4 inches.
2
Add approximately one-third of the sliced onions to the pot and bring to a boil. Reduce heat and simmer for 45 minutes. After cooking, strain out the fish scraps and retain the stock.
3
While the stock cools, process the carp or other freshwater white fish fillets along with the remaining onions in a food processor. Pulse until coarsely chopped, being careful not to over-process.
4
In a large mixing bowl, combine the processed fish mixture with the lightly beaten eggs. Add the matzo meal and gradually mix in half a cup of water, ensuring a smooth, fluffy consistency. If it appears too dry, add a small amount of water at a time until the desired texture is reached.
5
Season the fish mixture generously with salt and pepper to taste.
6
Return to the pot with the reserved fish stock and drop in the peeled carrot chunks to cook with the gefilte fish.
7
Wet your hands and shape the fish mixture into oval balls, similar in size to eggs. Gently lower them into the simmering stock, covering the pot.
8
Allow the gefilte fish to simmer for 1.5 hours, taking care not to let it boil vigorously. Once cooked, let the fish balls cool in the liquid.
9
After cooling, remove the fish balls and carrot pieces to a platter. Strain the stock, reducing it to about 2 cups.
10
Pour the reduced stock over the gefilte fish and store covered in the refrigerator until ready to serve.
11
Remove the gefilte fish from the refrigerator 30 minutes prior to serving. Serve each piece with a portion of the fish jelly, a piece of carrot, and a generous dollop of prepared horseradish on the side.
Nutrition Information
1.5g
Fat
2.7g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Gefilte Fish?
Classic Gefilte Fish is a traditional Jewish holiday dish consisting of light and fluffy poached fish balls served with tangy horseradish.
What types of fish are used in this recipe?
The recipe uses freshwater white fish fillets, such as carp, along with fish scraps like bones and heads for the stock.
How many calories are in a serving of gefilte fish?
Each serving contains approximately 67 calories.
What is the fat content per serving?
There is 1.5g of fat per serving.
How much protein does this dish provide?
Each serving provides 7g of protein.
Is this gefilte fish recipe suitable for Passover?
Yes, it is tagged as a Passover recipe and uses matzo meal as a binder.
Can I substitute matzo meal with anything else?
Yes, you can substitute matzo meal with cracker meal if preferred.
How do I prepare the fish stock?
Rinse fish scraps and simmer them with one-third of the onions in water for 45 minutes, then strain.
How should the fish fillets be processed?
Pulse the fish fillets and remaining onions in a food processor until coarsely chopped, ensuring you do not over-process them.
How many eggs are required for the mixture?
The recipe calls for 3 eggs, lightly beaten.
How do I achieve the right consistency for the fish mixture?
Gradually mix in half a cup of water with the fish and matzo meal, adding more a little at a time if the mixture is too dry.
What shape should the gefilte fish be?
The mixture should be shaped into oval balls, roughly the size of eggs.
How long do the fish balls need to simmer?
The fish balls should simmer gently in the stock for 1.5 hours.
What role do carrots play in this recipe?
Peeled carrot chunks are cooked in the stock with the fish and served as a garnish.
How do I store the gefilte fish?
Store the fish balls covered in the refrigerator submerged in the reduced fish stock.
How do I serve gefilte fish traditionally?
Serve each piece chilled with fish jelly, a piece of carrot, and a dollop of prepared horseradish.
How much should the stock be reduced?
After cooking, strain the stock and reduce it to approximately 2 cups.
When should I take the fish out of the refrigerator?
Remove the gefilte fish from the refrigerator 30 minutes before serving.
How many onions are needed for the entire recipe?
The recipe requires 3 cups of sliced onions.
What are the carbohydrates per serving?
There are 2.7g of carbohydrates per serving.
Why should I wet my hands before shaping the fish?
Wetting your hands prevents the fish mixture from sticking and helps create a smooth oval shape.
Do I keep the gills in the fish scraps?
No, the gills should be removed from the fish heads and bones before rinsing.
What is the total amount of fish fillets used?
The recipe calls for 3 lbs of freshwater white fish fillets.
How much horseradish is recommended?
Horseradish is served to taste, usually as a generous dollop on the side.
Is there any sugar in this recipe?
Based on the nutritional information, the sugar content is listed as null.
What is the texture of the finished gefilte fish?
The gefilte fish is described as light and fluffy with a tender texture.
What categories does this recipe fall into?
It is categorized as a Jewish cuisine appetizer and a traditional holiday fish dish.
How much salt and pepper should be added?
Season the fish mixture generously with salt and pepper to your personal taste.
How much water is added to the fish mixture?
Start with half a cup of water and adjust until you reach a smooth consistency.
Are the fish scraps discarded?
Yes, after simmering for 45 minutes to create the stock, the fish scraps are strained out and discarded.