Gefilte Fish
A traditional Ashkenazi Jewish first course, gefilte fish patties are prepared for Sabbath and holiday meals.
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Instructions
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Bring 8 cups water, fish heads, bones, and skin (if using), 3 chopped carrots, 2 quartered onions, 1 bay leaf, 2 teaspoons sugar, 2 teaspoons kosher salt, and 1 teaspoon peppercorns to a boil in a lidded stock pot.
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Cover and simmer on medium-low for 1 hour.
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Strain out and discard solids, then return the broth to the pot.
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While the broth simmers, grate 1 small onion into a food processor with its juices.
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Add 1 pound whitefish chunks, 1 large egg, 1 1/2 teaspoons kosher salt, 1/4 teaspoon white pepper, 2 tablespoons neutral oil, 2 teaspoons sugar, and 1/4 cup matzo meal to the processor; blend until a soft paste forms.
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Using wet hands, form the mixture into 12 football-shaped patties.
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Gently lower the patties into the simmering broth.
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Cover and simmer for 30 minutes until cooked through.
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Remove patties from the broth (or leave them in the broth if fish heads/bones were used) and cool to room temperature, then chill for at least 2 hours before serving.
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Serve chilled or at room temperature with prepared horseradish, optionally on a bed of lettuce.