Best 20 Gefilte Fish Recipes

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Gefilte fish is a traditional Jewish dish typically served for holidays or special occasions. It is a forcemeat dish made from ground or pureed fish, mixed with eggs, breadcrumbs, and various spices, and cooked by poaching or baking. The dish is believed to have originated in Eastern Europe, and it is still popular in many Jewish communities around the world. If you are looking for a delicious and authentic gefilte fish recipe, there are a few things you should keep in mind. First, it is important to use fresh, high-quality fish. Second, the spices you use should be well-balanced and not overpower the taste of the fish. Finally, the cooking method you choose should be one that will result in a moist and flavorful dish.

Let's cook with our recipes!

GEFILTE FISH



Gefilte Fish image

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Provided by Daisy

Categories     Appetizers and Snacks     Seafood

Time 2h35m

Yield 8

Number Of Ingredients 17

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

Steps:

  • Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
  • Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
  • With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g

BAKED HERBED GEFILTE FISH



Baked Herbed Gefilte Fish image

Provided by Jamie Geller

Categories     Fish     Bake     Passover     Seafood

Yield Yield: 8 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more for drizzling
2 teaspoons paprika
2 teaspoons dried parsley
2 pinches ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 22-ounce loaf frozen gefilte fish, paper removed, not thawed
1 large onion, sliced in rounds
2 garlic cloves, minced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
  • 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

BEST GEFILTE FISH



Best Gefilte Fish image

The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar.

Provided by SomebodysMothers

Categories     Seafood     Fish

Time 5h40m

Yield 6

Number Of Ingredients 15

2 pounds red snapper - head, skin, and bones removed and reserved
1 pound speckled trout - head, skin, and bones removed and reserved
2 quarts water
1 onion
1 teaspoon salt
½ teaspoon ground white pepper
1 pinch white sugar, or more to taste
1 onion, chopped fine
3 eggs, beaten, or more as needed
⅓ cup water, or as needed
1 tablespoon matzo meal, or as needed
2 teaspoons salt
1 teaspoon white sugar
½ teaspoon ground white pepper
1 carrot, sliced into rounds

Steps:

  • Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
  • Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
  • Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
  • Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
  • Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
  • Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 6.9 g, Cholesterol 189.2 mg, Fat 8 g, Fiber 1 g, Protein 48.4 g, SaturatedFat 2.2 g, Sodium 1316.6 mg, Sugar 3.1 g

GEFILTE FISH



Gefilte Fish image

Provided by Food Network

Number Of Ingredients 19

2 or 2 1/2 pounds head, bones, and skins from carp, pike, and whitefish
1 gallon water
1 large onion, peeled and sliced
2 medium carrots, peeled and sliced into rounds
3 stalks celery
6 or 8 sprigs fresh thyme
2 small bay leaves
1 heaping teaspoon whole black peppercorns
1/4 cup Kosher salt
2 pounds fillets (pin bones left in) from carp, whitefish and pike (about 1/3 of each)
2 large eggs
3 ounces onions, very finely chopped
2 ounces carrots, peeled and grated very finely
2/3 cup ground matzo meal
1 tablespoon and 2 teaspoons kosher salt
3/4 teaspoon ground black pepper
2 teaspoons granulated sugar
2 tablespoons vegetable oil
1/2 cup cold water

Steps:

  • 1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.;
  • Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.;

GEFILTE FISH



Gefilte Fish image

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Provided by Joan Nathan

Categories     finger foods, appetizer, side dish

Time 40m

Yield About 20 patties

Number Of Ingredients 16

2 medium yellow onions, peeled
2 celery stalks
3 large carrots, peeled
1 fennel bulb
6 black peppercorns
2 1/2 teaspoons salt, or to taste
1 1/2 pounds boneless, skinless salmon, whitefish or striped bass fillets, cut into 2-inch pieces
1/2 pound boneless, skinless trout, pike or carp (or a mixture of two), cut into 2-inch pieces
10 chives
3 tablespoons chopped parsley, tarragon, dill and/or a combination
3 large eggs, lightly beaten
1 tablespoon vegetable oil
4 to 6 tablespoons matzo meal
1/2 teaspoon ground black pepper
1 head radicchio or endive, or both, for serving
Prepared horseradish, for serving

Steps:

  • Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
  • Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
  • Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
  • Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
  • Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
  • Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
  • Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

CLASSIC GEFILTE FISH



Classic Gefilte Fish image

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.

Provided by Joan Nathan

Categories     Egg     Fish     Onion     Appetizer     Sukkot     Rosh Hashanah/Yom Kippur     Carrot     Fall     Kosher     Boil     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: about 26 patties (P)

Number Of Ingredients 11

7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.

Steps:

  • 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
  • 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
  • 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
  • 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
  • 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
  • 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
  • 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH



My Mom's Legendary Galicianer (Sweet) Gefilte Fish image

My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.

Provided by Sarah Chana

Categories     Whitefish

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 14

2 lbs white fish fillets, ground
3 large onions, ground into the fish
6 extra large eggs
2 1/2 teaspoons salt (approx)
3/4-1 cup sugar (no, this is not a typo)
5 dashes black pepper
2 -2 1/2 cups matzo meal (more or less)
2 small onions, sliced
2 carrots, sliced on a diagonal
salt
pepper
sugar
fish bones (optional)
water

Steps:

  • Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
  • If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
  • Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
  • Cover the bowl, and refrigerate for at least one hour, or even overnight.
  • At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
  • Make the broth: In a large soup pot, mix the broth ingredients.
  • Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
  • Form the fish mixture into balls, cylinders, loaves -- whatever.
  • Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
  • Cool. Eat. Enjoy.

Nutrition Facts : Calories 189.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 107.8, Sodium 440.2, Carbohydrate 25.9, Fiber 1.4, Sugar 11.4, Protein 14.7

GEFILTE FISH



Gefilte Fish image

Provided by Sharon Lebewohl

Categories     Egg     Fish     Onion     Vegetable     Passover     Sukkot     Rosh Hashanah/Yom Kippur     Chill     Kosher     Boil

Yield Makes 12

Number Of Ingredients 16

For the gefilte fish balls
1 (1 1/2-pound) fillet of whitefish and (1 1/2-pound) fillet of carp or pike (at fish store, ask for whole fish, filleted and skinned. Retain the heads and bones. Many stores will also grind the fish for you)
2 large onions (about 2 cups when grated; don't tamp it down)
1 stalk celery
1/2 medium carrot
6 eggs, beaten
4 teaspoons sugar
2 1/2 teaspoons salt
3/8 teaspoon pepper
3/4 cup corn oil
1 cup matzo meal
For the cooking
Heads and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3-inch pieces
2 medium carrots, peeled

Steps:

  • 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
  • 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
  • 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
  • 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.

PASSOVER GEFILTE FISH



Passover Gefilte Fish image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

1 head (about 2 1/2 pounds) green cabbage
1/2 cup matzoh meal
1 tablespoon olive oil
1/2 medium (5 ounces) onion, minced
2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
3 eggs, separated
1/2 cup chopped Italian parsley
2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper, to taste
1 quart fish stock
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
Homemade Horseradish, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
  • Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
  • In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
  • In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
  • Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
  • Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
  • Homemade Horseradish:
  • To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
  • To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)



Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve) image

Provided by Linda Amster

Categories     Food Processor     Appetizer     Bake     Passover     Halibut     Salmon     Spring     Chill     Kosher     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20 servings

Number Of Ingredients 16

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

Steps:

  • Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
  • Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
  • Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
  • To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
  • Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
  • Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
  • Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

MADGE'S GEFILTE FISH



Madge's Gefilte Fish image

Martha's friend Madge Miller shares her recipe for gefilte fish, a traditional side dish at Passover gatherings. Serve with Madge's Horseradish, which blends beets into the classic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

Homemade Fish Stock
2 1/2 pounds coarsely ground whitefish
2 1/2 pounds coarsely ground yellow pike
1/2 pound coarsely ground carp
3 medium onions, finely chopped
2 large eggs, plus 1 large egg white, lightly beaten
2 tablespoons matzo meal
1/4 cup coarse salt
1/2 teaspoon freshly ground white pepper
4 carrots, thinly sliced
1 tablespoon sweet Hungarian paprika
Madge's Horseradish
Dill sprigs, for garnish

Steps:

  • In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
  • In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
  • Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

SALMON GEFILTE FISH



Salmon Gefilte Fish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/3 cup water
3 tablespoons olive oil
1/3 cup Passover matzoh cake meal
2 eggs
1 1/2 teaspoons kosher salt or to taste
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 leeks, white part only, finely chopped
1 1/4 pounds salmon fillets, diced 1/4 pound smoked salmon, diced
Juice of 1 lemon
2 tablespoons prepared white horseradish
Fish stock (see first recipe), water or water and white wine to make about 8 cups
3/4 cup mayonnaise seasoned with 1/4 cup minced parsley

Steps:

  • Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
  • Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
  • Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
  • Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
  • Serve with the mayonnaise.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON AND COD GEFILTE FISH



Salmon and Cod Gefilte Fish image

Our modern take on the Passover classic transforms this often divisive dish into elegant quenelles made with salmon and cod rather than the traditional carp or pike.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h5m

Yield Serves 8 to 10

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 medium onions, 1 chopped, 1 quartered
3 carrots, 2 peeled and chopped (2/3 cup); 1 peeled and cut crosswise into thirds
Kosher salt and freshly ground pepper
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1/2 teaspoon black peppercorns
2 tablespoons kosher fish sauce, such as Red Boat
3 tablespoons matzo meal
1 1/2 pounds skinless salmon fillet
1/2 pound skinless cod fillet, chopped into 1-inch pieces
1 tablespoon Dijon mustard
1 tablespoon sugar
3 tablespoons chopped fresh dill, plus sprigs for serving
3 large eggs
Escarole leaves, lemon wedges, sliced mini cucumbers, halved radishes, matzos, for serving
Lemon-Horseradish Sauce
Carrot-Beet Horseradish

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add chopped onion and carrots; season with salt and cook, stirring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool.
  • Return skillet to medium-high heat (do not wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil. Remove from heat. In a small bowl, combine 1/3 cup liquid and matzo meal. Cover skillet.
  • Meanwhile, slice 1/2 pound salmon into 10 strips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with chopped-onion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2 1/2 teaspoons salt and 1/2 teaspoon pepper; pulse until combined. In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours.
  • Scoop fish mixture into 10 half-cup balls; transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer. With a spoon, gently drop in fish ovals. Remove from heat; cover and let stand 15 minutes. Refrigerate overnight.
  • Let stand at room temperature about 30 minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces.

ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE



Alaskan Halibut And Salmon Gefilte Fish Terrine image

Provided by Joan Nathan

Categories     dinner, project, appetizer, main course

Time 1h30m

Yield 20 servings

Number Of Ingredients 13

2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil, preferably kosher for Passover
4 medium Spanish onions, peeled and diced
4 large eggs
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
Parsley for garnish

Steps:

  • Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
  • Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
  • To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
  • Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
  • Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
  • Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams

FRESH BEET HORSERADISH FOR GEFILTE FISH



Fresh Beet Horseradish for Gefilte Fish image

There is no substitute for freshly grated horseradish at a Passover dinner. With just four ingredients, this recipe is easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 5

2 medium beets (about 10 ounces)
1 4-ounce piece fresh horseradish, peeled
1/4 cup white-wine vinegar
2 teaspoons salt
1 teaspoon sugar

Steps:

  • Scrub beets and trim stems to 1/2 inch. Place beets in a medium saucepan and add water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium high and cook at a gentle boil until beets are tender when pierced with a small, sharp knife, about 45 minutes. Remove heat, drain, and set beets aside until cook enough to handle.
  • Meanwhile, grate horseradish on the medium-size holes of a box grater. Place horseradish in a small bowl and stir in vinegar, salt, and sugar.
  • Peel beets and grate on the medium-size holes of the box grater. Add to horseradish mixture, stirring well to combine. Keep covered to preserve flavor and refrigerate until needed.

BAKED GEFILTE FISH



Baked Gefilte Fish image

Gefilte Fish is generally made with a "white" fish, and you can use different ones in this recipe. It's totally up to you which ones you use here. I really like this recipe, but not the kind you get in a jar, it's much better to make your own.

Provided by Jo Zimny

Categories     Fish

Time 1h45m

Number Of Ingredients 9

1 medium sweet or spanish onion, peeled and cubed
1/4 c light oil
2 medium carrots, peeled and quartered
2 lb ground white fish, pike and pickerel, or whatever you choose. wild caught is best
3 large organic eggs
3/4 c cold water
1 tsp sugar or other powdered sweetener (i use xylitol)
2 1/2 tsp sea salt (i'd use way less)
3 Tbsp matzo meal (i will sub with bread crumbs)

Steps:

  • 1. Preheat oven to 350'F.
  • 2. Lightly oil a 9x5" metal loaf pan Line the bottom with lightly oiled wax paper.
  • 3. In your food processor, with the metal blade, add the onion and chop with a few pulses off and on. Saute the onion in the light oil, then cool in another bowl.
  • 4. Add the carrots and chop this mixture fine. Return the cooled onion to the food processor bowl and add the rest of the ingredients pulsing twice, then turn off, pulse twice again using this method until you have a meat loaf type of consistency.
  • 5. Pour into your prepared loaf pan. Bake for 1 hour 15 minutes then move to a wire rack and cool for 10 minutes.
  • 6. Place a knife between the fish and the loaf pan and slide it around to loosen the fish, then invert onto a dish and continue to cool.
  • 7. Cover and refrigerate or wrap well in tin foil and then in plastic wrap and freeze.
  • 8. This makes, 10 servings, or 20 hors d'oevres. This is good served with beet horse radish for luncheon. It is best when you make it 2 or 3 days ahead. That gives the flavours a chance to marry better.
  • 9. Shalom!

SALMON GEFILTE FISH



Salmon Gefilte Fish image

If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.

Provided by scancan

Categories     European

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

22 ounces roll of salmon gefilte fish (use A&B when possible)
1 carrot
1 stalk celery
2 bay leaves
2 cups water
1 cup dry white wine
1 tablespoon black peppercorns
1/4 teaspoon thyme
1/2 cup granulated sugar
1 lemon (peel and pith removed)
fresh parsley
1/2 lemon, juice of
6 tablespoons mayonnaise
1 pinch garlic powder
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill

Steps:

  • Place all ingredients except parsley in medium sized covered pot and bring to a boil.
  • After you bring water to a boil lower flame and continue cooking for fifteen minutes.
  • Add Parsley.
  • Turn fish over and continue cooking for another fifteen minutes.
  • With cover on let fish cool down in the water.
  • Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
  • When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
  • Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
  • Enjoy!

Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6

FRIED GEFILTE FISH



fried gefilte fish image

Make and share this fried gefilte fish recipe from Food.com.

Provided by chia2160

Categories     Whitefish

Time 30m

Yield 24 fish cakes

Number Of Ingredients 8

1 1/2 lbs salmon
1 1/2 lbs whitefish
3 carrots, diced
1 onion, diced
5 eggs
2 cups matzo meal
salt, pepper
1/2 cup oil

Steps:

  • grind the salmon, whitefish, carrots and onion in a food processor.
  • put in a bowl and mix in 3 eggs and 1c matzoh meal, salt& pepper.
  • put remaining matzoh meal on a plate.
  • beat 2 eggs in a bowl.
  • put some oil on your hands,.
  • form the fish mixture into patties, dip in egg, then matzoh meal to coat, set aside pour some oil into a skillet heat to medium, cook patties in batches until brown on both sides, adding more oil as needed serve on fresh greens with horseradish.

GEFILTE FISH



Gefilte Fish image

Provided by Marian Burros

Categories     dinner, main course

Time 40m

Yield About 16 pieces

Number Of Ingredients 8

1 medium onion, coarsely chopped
2 tablespoons margarine
1 pound carp fillet
1 pound whitefish
Salt and white pepper to taste
4 eggs
1 1/2 cups finely ground blanched almonds
12 cups strained fish bouillon (see note)

Steps:

  • Saute the onion in margarine until soft. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand). Season mixture with salt and pepper.
  • Add eggs and mix well to blend. Blend in almonds.
  • With wet hands shape the fish mixture into ovals, using two tablespoons for each.
  • Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes. Remove fish balls from bouillon and arrange on serving dish. Strain the bouillon through a fine strainer over the fish and refrigerate. The bouillon will jell.
  • To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 615 milligrams, Sugar 1 gram, TransFat 0 grams

PASSOVER TUNA GEFILTE FISH



Passover Tuna Gefilte Fish image

This recipe comes from a cookbook published by a local B'nai B'rith Women chapter in 1963. I haven't yet tried this recipe, but I plan to this Passover! If you try it first, please let me know what you think.

Provided by Susiecat too

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 (6 ounce) can tuna fish
1 small onion
2 eggs
1/4 teaspoon ground pepper
4 tablespoons matzo meal
5 cups water
1 tablespoon salt
1 medium onion
2 small carrots
2 stalks celery

Steps:

  • Grind the tuna fish and the small onion together, set aside.
  • Beat the eggs together with the ground pepper.
  • Add the matzo meal to the eggs. Mix well and let stand for 15 minutes.
  • Meanwhile, put the water in a soup pan, add the salt, the cut-up onion, carrots and celery. Let this come to a boil.
  • Add the tuna to the egg mixture, mix well.
  • Roll into palm of hand medium sized balls and drop into pan of boiling water.
  • Cover tightly and boil on low heat for 1 hour.
  • Serve hot or cold.

Nutrition Facts : Calories 96.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 79, Sodium 1310.3, Carbohydrate 9, Fiber 1.2, Sugar 2.4, Protein 10.3

Tips:

  • Select the freshest fish possible. This will ensure that your gefilte fish is flavorful and tender.
  • Grind the fish finely. This will help to create a smooth, consistent texture for your gefilte fish.
  • Add plenty of seasonings. Gefilte fish is traditionally seasoned with a variety of herbs and spices, such as dill, parsley, pepper, and paprika. Don't be afraid to experiment with different seasonings to find a combination that you like.
  • Don't overcook the gefilte fish. Gefilte fish is best when it is cooked gently and slowly. Overcooking will make it tough and dry.
  • Serve the gefilte fish with your favorite accompaniments. Gefilte fish is traditionally served with horseradish, beets, and matzo balls. However, you can also serve it with other accompaniments, such as lemon wedges, tartar sauce, or dill sauce.

Conclusion:

Gefilte fish is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are making it for a holiday meal or a weeknight dinner, these tips will help you to create a perfect gefilte fish dish. So, next time you are looking for a new and exciting recipe, give gefilte fish a try. You won't be disappointed!

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