Gefilte fish

  • 15 Servings
  • 30mPrep Time
  • 20mCook Time
  • 50mReady In
  • Category : Food
  • Subcategory : Seafood
  • Main Ingredient : fish
  • Chef : Joe Decker

A traditional Jewish dish, gefilte fish are balls or cakes of seasoned minced fish simmered in fish stock and served chilled.


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 sprigs


  • 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.