Classic Grandma Else's Gefilte Fish
Experience the rich culinary heritage of Eastern European Jewish cuisine with this classic gefilte fish recipe, inspired by the cherished traditions of Grandma Else and Aunt Bessie. This dish evokes memories of summers spent in the Catskill Mountains, where family gatherings were filled with laughter and delicious food. This recipe combines fresh fish, aromatic vegetables, and a perfect blend of spices to create moist, savory fish patties that are best served chilled with a splash of homemade fish stock on the side. Experience a taste of nostalgia with every bite, as you bring a long-lost tradition back to your family table.
N/A
Servings
145
Calories
15
Ingredients
Ingredients
Fresh white fish
2 lbs (Filleted, meat and bones reserved for stock.)
Fresh yellow pike
2 lbs (Filleted, meat and bones reserved for stock.)
Fresh carp
1 lb (Steak cut, skin removed, bones reserved for stock.)
Fresh cod
1 lb (Steak cut, skin removed, bones reserved for stock.)
Good quality water
2 quarts
Cold water
1 cup
Baby carrots
16 oz (Whole or 3 large carrots, cleaned and scraped.)
Medium onions
3 (Including brown outer skin layers.)
Celery ribs
2 (Cleaned.)
Kosher salt
4 teaspoons
White sugar
3 teaspoons
Black pepper
2 teaspoons
Large eggs
3
Matzo meal
5 tablespoons
Parsley
2 oz (For garnish.)
Instructions
1
Preparation: Begin by asking your fishmonger to fillet the fresh fish, ensuring to keep the heads, bones, and skin for making a flavorful stock. Carefully remove any skin and bones from the fish steaks, checking for small bones with pliers if necessary.
2
Make the Fish Stock: In a large pot, combine 2 quarts of good quality water, the fish heads, bones, and skin. Add 5 oz of chopped carrots, 1 chopped celery stalk, and 2 chopped onions (with brown skins included) along with 2 teaspoons of salt, 1 teaspoon of sugar, and 1 teaspoon of pepper. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for 45 to 60 minutes. Skim off any scum that forms on the surface.
3
Strain the Stock: After simmering, strain the stock through a sieve, discarding the solids. Return the liquid to the pot and keep it at a low simmer.
4
Prepare the Fish Mixture: In a food processor, chop the fish meat into small pieces. Grate 5 oz of carrots, 1 onion (skin removed), and 1 celery stalk. Combine the fish and vegetables in a large mixing bowl.
5
Make Fish Patties: To the fish mixture, add 2 teaspoons of salt, 2 teaspoons of sugar, and 1 teaspoon of pepper. Create a well in the center and break in 3 eggs, then sprinkle in 5 tablespoons of matzo meal. Mix everything together gently, ensuring that the fish remains somewhat chunky for texture.
6
Form the Patties: With moistened hands, shape the mixture into oval patties, approximately 3 inches in size. Lay these on plates, aiming to yield about 20 to 22 patties.
7
Cooking the Patties: Carefully place each patty into the simmering stock, making sure they don’t touch each other to prevent breaking. Cover and cook on low heat for 1 hour, occasionally checking for scum removal and turning some top patties over.
8
Add Carrots: After an hour, introduce 5 oz of baby carrots (halved lengthwise) into the pot, ensuring they sit well submerged. Keep the pot covered and cook for an additional 30 minutes.
9
Final Touches: Once cooked, use a slotted spoon to gently remove the patties and carrots from the pot and place them on a serving platter. Spoon some fish stock over them to keep them moist.
10
Chill and Serve: Allow the gefilte fish to cool to room temperature, then refrigerate for several hours. Serve the gefilte fish at room temperature with a garnish of parsley, along with red and white horseradish on the side. Ensure to include some of the jelled fish stock for a perfect presentation.
Nutrition Information
2g
Fat
4g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma Else's Gefilte Fish?
Grandma Else's Gefilte Fish is a classic Eastern European Jewish dish consisting of savory fish patties made from fresh fish, aromatic vegetables, and spices, typically served chilled.
What types of fish are used in this gefilte fish recipe?
This recipe uses a combination of fresh white fish, fresh yellow pike, fresh carp, and fresh cod.
How should the fish be prepared for this recipe?
The fish should be filleted with meat and bones reserved separately. Skin and small bones should be removed from steaks using pliers if necessary.
What ingredients are needed for the fish stock?
The stock requires 2 quarts of water, fish heads, bones, skin, 5 oz of chopped carrots, 1 chopped celery stalk, 2 chopped onions with skins, salt, sugar, and pepper.
Why are onion skins included in the stock?
The brown skins of the onions are included in the stock to provide a rich color and added flavor to the liquid.
How long does the fish stock need to simmer?
The stock should simmer uncovered for 45 to 60 minutes after being brought to a boil.
What is the first step in preparing the fish mixture?
The fish meat is chopped into small pieces using a food processor, then combined with grated carrots, onion, and celery.
What vegetables are grated into the fish mixture?
The mixture includes 5 oz of grated carrots, 1 grated onion (skin removed), and 1 grated celery stalk.
What seasonings are added to the fish patties?
The patties are seasoned with 2 teaspoons of salt, 2 teaspoons of sugar, and 1 teaspoon of pepper.
What binder is used to hold the gefilte fish patties together?
The recipe uses 3 eggs and 5 tablespoons of matzo meal as binding agents.
Should the fish be finely pureed or chunky?
The fish should remain somewhat chunky for texture rather than being completely pureed.
How do you form the gefilte fish patties?
Use moistened hands to shape the fish mixture into oval patties approximately 3 inches in size.
How many patties does this recipe yield?
This recipe yields approximately 20 to 22 gefilte fish patties.
How long should the patties cook in the stock?
The patties cook for a total of 1.5 hours: 1 hour initially, and an additional 30 minutes after adding baby carrots.
How do you prevent the patties from breaking while cooking?
Ensure the patties do not touch each other when placed into the simmering stock and handle them gently with a slotted spoon.
When are the baby carrots added to the pot?
16 oz of baby carrots are added to the pot after the patties have already simmered for one hour.
How should gefilte fish be served?
Gefilte fish is served at room temperature or chilled, garnished with parsley and served with red or white horseradish.
What is the nutritional value of one serving?
One serving contains approximately 145 calories, 2g of fat, 4g of carbohydrates, and 9g of protein.
Is this recipe suitable for Passover?
Yes, as it uses matzo meal and traditional ingredients, it is a staple of Jewish holiday cuisine like Passover.
How do you ensure the patties stay moist?
Spoon some of the fish stock over the patties while they are on the serving platter to keep them moist during the cooling process.
What is the significance of the jelled fish stock?
The stock naturally jells when chilled due to the fish bones and skin, and it is traditionally served alongside the fish for presentation and flavor.
How long does the dish need to chill?
The gefilte fish should be refrigerated for several hours after it has reached room temperature.
What equipment is needed for the fish preparation?
A food processor is needed for chopping the fish, and pliers may be used for removing small bones.
How much water is used for the stock?
The recipe calls for 2 quarts of good quality water for the stock.
What is the total ingredient count for this recipe?
There are 15 ingredients listed in this recipe.
How much protein is in this dish?
Each serving provides 9 grams of protein.
What is the origin of the recipe's inspiration?
The recipe is inspired by the traditions of Grandma Else and Aunt Bessie, evoking memories of the Catskill Mountains.
Can I use large carrots instead of baby carrots?
Yes, the recipe allows for either 16 oz of baby carrots or 3 large carrots that have been cleaned and scraped.
Should the stock be strained?
Yes, after simmering for 45-60 minutes, the stock should be strained through a sieve to remove solids before cooking the patties.
What are the recommended condiments?
Red and white horseradish are the recommended condiments to serve on the side.