Gefilte fish, a pescatarian’s meatloaf of ground fish, onions, starch, and eggs, is both an object of culinary delight and a linchpin of Jewish shtick. Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology
For the Stock
- 0.8 lbs 360 g Fish fillets ground
- 0.4 cup Onion
- 0.8 Boiled eggs large
- 0.8 Fresh eggs large
- 0.3 cups 40 g Matzo meal
- 2 tbsp 30 g Sugar
- Salt and Pepper to taste
- For the Horseradish
- 0.4 cups Raw Beet grated
- 0.1 cup 24 ml White vinegar
- 1.2 tbsp Sugar
- .8 cups Horseradish grated
Prepare the fish stock
- Pour stock into a wide cooking pan. If using fish bones add water and fishbones to the pan. (see notes above)
- Add all stock ingredients, stir.
- Cover and simmer on medium-low for 1 hour (if using fish bones simmer ½ hour more)
- Once simmered - drain or remove all veggies.
- Discard all other vegetables but save the carrots for garnish.
Prepare the fish
- If using whole fish - fillet them and use the bones for stock above.
- If using fish fillets - pulse in the food processor for a minute or more to make groundfish
Prepare onion/egg mix
- In the same food processor - pulse onions for a minute
- Then add the parsley, boiled eggs, salt, and pepper until fine but not smooth.
- Combine fish cake mixture
- In a large bowl - add all the fish cake ingredients starting from groundfish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.
- Combine the mixture well but do not over mix (to prevent tough fish cakes)
- See consistency - you want it to be soft but still be able to shape in an oval cake.
- If it's too stiff the cakes will be hard as the matzo meal will absorb all liquid, so add a few tbsp of water to the mixture.
Foam fish cakes
- Use a ¼ or ⅓ cup to measure mixture if you want to ensure all are the same size
- Wet your hands with water to prevent the fish batter from sticking to your hands
- Roll into a ball then shape into an oval.
- You can keep the formed fish cakes in the fridge until the stock is ready.
Cook the fish cakes
- Once the fish broth is ready.
- Reduce the heat to low so the broth is a gentle simmer
- Gently place the fish cakes in one at a time.
- Use a spoon to move them around gently to create more space.
- Once all the fish cakes are in; cover with a lid
- Keep the broth on a medium-low simmer for one and half hour.
Remove the cooked fish
- After an hour and a half, the fish cakes will be cooked and have turned white.
- Use a slotted spoon to remove them to a shallow serving platter
- Pour some of the fish stock over to keep them moist.
- Garnish with sliced carrots (we saved from the stock above) and a parsley leaf
- Place in the fridge for a few hours to chill
Tried this recipe?Let us know how it was!