Gourmet Gefilte Fish: Best Homemade Gefilte Fish Recipe
A traditional Jewish dish made from ground fish, seasoned with fresh herbs and spices, shaped into patties or balls, and poached to perfection. This homemade version is flavorful, light, and perfect for holidays or special occasions.
Equipment
- 1 Mixing bowl
- 1 Food processor
- 1 Pot
- 1 measuring cups
- 1 Measuring spoons
- 1 Spatula
- 1 Slotted Spoon
Ingredients
- 2 lbs white fish fillets carp, pike, or whitefish
- 1 large onion finely chopped
- 2 eggs
- 1/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp sugar
- 1/4 tsp ground white pepper
- 2 carrots sliced
- 2 celery stalks sliced
- 1 onion halved
- 6 cups fish stock or water
- Fresh parsley for garnish
- Lemon slices for serving
Instructions
- Chop the fish into pieces and pulse in a food processor until finely ground.
- In a mixing bowl, combine the ground fish, finely chopped onion, eggs, matzo meal, salt, black pepper, sugar, and white pepper. Mix well until a sticky mixture forms.
- Shape the mixture into small oval patties or balls.
- In a large pot, bring the fish stock, sliced carrots, celery, and halved onion to a gentle boil.
- Reduce heat to a simmer and carefully add the gefilte fish balls. Cover and poach for 45-60 minutes until cooked through.
- Remove the fish balls with a slotted spoon and allow to cool slightly.
- Serve warm or chilled, garnished with fresh parsley and lemon slices.
Notes
- For a smoother texture, process the fish mixture longer in the food processor.
- Can be prepared ahead and served cold with horseradish.
- Substitute matzo meal with breadcrumbs if not preparing for Passover.