Homemade Gefilte Fish Food

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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

HOMEMADE AUTHENTIC GEFILTE FISH



Homemade Authentic Gefilte Fish image

Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included.

Provided by AniSarit

Categories     Whitefish

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar)
2 lbs whole yellow pike
1 lb carp (whole)
3 medium onions, peeled and sliced
1/4 cup salt (separated)
2 tablespoons sugar (separated)
2 tablespoons matzo meal
3 eggs, lightly beaten
1/4 cup water
3 -4 carrots, scraped, and cut into rounds
fresh ground white pepper or black pepper
unflavored gelatin (may not be necessary)

Steps:

  • Ask your fishmonger to fillet the fish, reserving the bones and heads for you. Also ask for an extra head (it will improve the broth).
  • Coarsely grind the fish with 2 of the onions in a grinder or processor.
  • Transfer the mixture to a wooden bowl and continue chopping with a mezzaluna (half-moon shaped chopper) as you work in the 2 tablespoons salt, 1 tbsp sugar, matzo meal, eggs, and enough water (about 1/4 cup) to produce a smooth light paste. If you don't have a mezzaluna, you can do this on a cutting board with a knife (**either way, make a well in the center of the mixture before adding the eggs and water).
  • Put the fish heads and bones into a large wide pot along with the carrots, pepper, remaining 2 tbsp salt, 1 tbsp sugar, and one onion. Cover with plenty of water and bring to a boil.
  • In a separate pot, bring to a boil 3 quarts of water.
  • When the first pot comes to a boil, prepare the fish balls. Keeping your hands moist with cold water, form spheres the size of very large eggs (they will expand when cooked) and drop them carefully, one by one, into the pot with the fish bones. The water should be kept at a slow simmer as you continue to add fish balls.
  • After all the balls have been added, simmer for 1.5 hours. Add additional water from the second pot as necessary, so that there is enough liquid to keep the balls afloat.
  • Remove from heat and let the fish balls cool in their liquid.
  • With a slotted spoon, remove the fish balls to a serving platter.
  • Strain the cooking liquid. Pour it into a large wide jar and refrigerate until cold (overnight if possible). It should gel. If it doesn't, rewarm the liquid and dissolve 1 package of gelatin in it. Test by putting a teaspoon of the liquid on a plate and refrigerating; if it doesn't gel, add more gelatin (up to 3 packages) until it does. Refrigerate until chilled.
  • Serve the fish cold with the fish aspic and chrain.

Nutrition Facts : Calories 347.4, Fat 7.4, SaturatedFat 1.6, Cholesterol 237.2, Sodium 3734.5, Carbohydrate 11.1, Fiber 1.3, Sugar 6.1, Protein 55.9

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.;

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.

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.

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.

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

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.

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

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.

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Gefilte fish (pronounced "guh-FIL-tuh") started out as a forcemeat of finely chopped fish, onions, egg, bread and seasonings which was blended together, stuffed back into the skin of the fish and then poached in a rich stock. Indeed, gefilte is the Yiddish word for "stuffed." Over time, the step of stuffing the mixture into the skin of the fish ...
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GEFILTE FISH RECIPE - THE SPRUCE EATS
For the Fish Balls: 2 large onions, finely chopped. 2 to 4 tablespoons canola oil, more as needed. 4 pounds whitefish, such as carp or pike, cleaned. 2 large carrots, peeled. 2 large parsnips, peeled. 4 cloves garlic. 1/4 cup coarsely …
From thespruceeats.com


HOW TO MAKE GEFILTE FISH FROM SCRATCH | MYRECIPES
When the mixture is ready, form it into balls with your hands—this part can get messy, but stay strong—put them into the pot and poach them for about 20 minutes. Then remove them. That’s it. Afterward, you can spoon out the sliced carrots and use them as a garnish.
From myrecipes.com


FENNEL & TARRAGON SALMON GEFILTE FISH
Transfer the fish mixture to a large bowl and add the eggs, oil, matzo meal, 1-2 teaspoons of salt, and 1 teaspoon freshly cracked pepper. Using your hands, mix together until combined. Roll the mixture with wet hands and mold it into 2-3-inch ovals, sort of shaped like a large Madeleine.
From proportionalplate.com


HOMEMADE GEFILTE FISH - PASSOVER FISH DISHES - KOSHER RECIPE
This recipe is relatively simple, and kosher for Passover, of course. The recipe I’m sharing yields 60 gefilte fish balls, which sounds like a lot. Okay, it is a lot. But they freeze well, and the recipe also divides in half easily, so you can make a small batch. First you’ll need to put up a stock of water, onion, carrot, salt and sugar.
From chabad.org


21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE GELLER
Gefilte fish, “the” Jewish food for Shabbos and holiday festivities, was invented by some ingenious Jewish women many generations ago to help diners avoid tangling with bones while they ate. The word itself means “filled” in Yiddish, referring to the original practice of filling the fish’s skin with ground fish.
From jamiegeller.com


RECIPE REVIEW: HOMEMADE GEFILTE FISH - KITCHN
No shaping individual patties, and therefore not nearly as much work (although not exactly traditional). It looked downright easy, and the finished product was fluffy, bright, and beautiful. Technically, this is a gefilte fish “pâté,” as Nathan calls it, because it’s not shaped into patties. But it is really, really easy.
From thekitchn.com


GEFILTE FISH RECIPE : SBS FOOD
1 kg skinless boneless mixed white fish fillets, such as flathead, blue-eye cod (trevalla) and perch; 1 onion, finely chopped; 1 hard-boiled egg, peeled, finely chopped; 2 …
From sbs.com.au


FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH FROM SCRATCH
Preparation. Preheat the oven to 350°F and grease a 9 × 5-inch loaf pan with vegetable oil. In a food processor, finely grind the carrots and onions. Transfer the vegetables to …
From cbc.ca


GEFILTE FISH RECIPE - COOK.ME RECIPES
Start by bringing fish stock, onion, carrot, celery, parsley, and thyme to a simmer. Make the fish mixture by pulsing white fish in a food processor and mix it with a cooked onion and parsley mixture. Add eggs and matzo meal and mix well. Season and shape into balls. Drop into the hot stock and simmer for 25 minutes.
From cook.me


GEFILTE FISH APPETIZER (DOCTORED FROM THE JAR) RECIPE - FOOD.COM
Recipe Directions. "Our version of matzo 'lasagna' gets the Greek treatment when married with the classic spinach pie. Here, matzo replaces the commonly used phyllo dough, giving the spanakopita heartiness and crunch, and coming closer to how it is prepared on the Greek islands. Serve it as a dairy side dish or a great vegetarian entrée.
From pinterest.com


WHAT IS GEFILTE FISH AND HOW DO YOU EAT IT? - MASHED
Home cooks would grind up the flesh of carp, whitefish, mullet, and/or pike and mix it with egg, matzo meal, and vegetables, like carrots. They stuffed the mixture into the intact skin of the whole fish, roasted or poached it, and served it on a platter cold and cut into neat slices — eyes and fins on full display (via Food & Wine).
From mashed.com


GEFILTE FISH IN A JAR RECIPE ALL YOU NEED IS FOOD
Steps: Place very little olive oil in a pot over medium heat. Add the onion and just slightly brown. Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste. Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes…. Remove from heat.
From stevehacks.com


BEST GEFILTE FISH RECIPE - HOW TO MAKE GEFILTE FISH - DELISH
Directions. In a small sauté pan over medium heat, heat oil. Cook carrots and celery about 10 minutes and stir often until soft. Add eggs, matzo meal, both fish, fish (or …
From delish.com


GEFILTE FISH: THE MYTH, THE CHALLENGE, AND THE RECIPE YOU CAN …
The basic method is this: For the stock, blanch the fish bones first and rinse them, which helps eliminate impurities and will make a less fishy stock. The bones are then simmered with leek, onion ...
From bonappetit.com


MODERN WAYS TO MAKE GEFILTE FISH AT HOME | READER'S DIGEST
Japanese Gefilte Cakes. This recipe from Shoshana Shine, a Jewish food blogger, features a Japanese twist and uses the frozen version for an easier assembly process. “The most important thing to ...
From rd.com


HOW TO MAKE GEFILTE FISH THAT YOUR GUESTS WILL ACTUALLY WANT TO EAT
Tablet Logo. Throw away your jars of gray fish patties. This Rosh Hashanah, make a terrine that’ll have doubters asking for seconds. I make homemade gefilte fish twice a year: Passover and Rosh ...
From tabletmag.com


GEFILTE 'FISH' [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
Transfer the chickpeas and veggie mixture to a food processor. Add the lemon zest and juice of half the lemon. Pulse the mixture and then process …
From onegreenplanet.org


CLASSIC GEFILTE FISH - JEWISH FOOD EXPERIENCE
Preparation. To make fish stock, in a large stockpot over high heat add all the ingredients, using more water if needed to cover the fish. Bring to a boil and turn down to a gentle rolling boil, cover and cook on low-medium heat for 1½ hours. Meanwhile, make the gefilte fish. Combine ingredients in a large bowl and run through a grinder.
From jewishfoodexperience.com


HERE'S HOW TO MAKE GEFILTE FISH - BETWEEN CARPOOLS
Bland water will give you a bland gefilte fish roll. Gently lower the gefilte fish, with the parchment paper paper, into the simmering water. It needs to be at least a little bit over halfway submerged in the water. The key is to bring it to a gentle simmer and not higher, for 1 ½ hours. Once cooked, turn off heat.
From betweencarpools.com


BAKED GEFILTE FISH | THE STAR
In medium fry pan, heat oil over medium. Add onion. Cook, stirring, until translucent, about 5 to 6 minutes. Transfer to plate and cool. Grease 9-inch by 5 …
From thestar.com


YOU CAN ACTUALLY MAKE YOUR OWN (DELICIOUS) GEFILTE FISH
Place the ground fish in a large bowl and add the onions, carrots, zest, celery or fennel fronds, eggs, matzah meal, water, sugar (to taste), salt and pepper. Mix until just combined. Chill in the refrigerator for 30 minutes. Fill a medium bowl with ice water.
From myjewishlearning.com


RECIPE: GEFILTE FISH BALLS IN THE FOOD PROCESSOR
Serves ten as an appetizer. Use a small egg when making half a recipe. Ingredients: For fish stock: Fish bones, skin and head; 2 onions, peeled and quartered; 2 carrots, peeled or scraped; 1 tsp. salt; A few peppercorns or ground pepper; Water to cover; For the batter: One carrot, peeled; One onion, peeled; 1/2 kg. (1 lb.) fresh fish fillets or ...
From cookingmanager.com


HOMEMADE GEFILTE FISH 2.0: A GRANDSON’S TURN – THE FORWARD
1¼ teaspoons of freshly ground pepper. 1) Place all the ingredients for the stock in a large stock pot. Bring to a boil, then simmer. Prepare the …
From forward.com


EASY HOMEMADE GEFILTE FISH - RECIPES FOR SHABBAT FROM ISRAEL
Mix the carrot and onion mixture into the ground carp. Add in the salt, sugar, pepper, eggs and matzah meal. Mix and form into balls. Place all the broth ingredients into a pot and bring to a boil. Drop in the fish balls and cook for 1 hour. Refrigerate until serving.
From chabad.org


HOMEMADE GEFILTE FISH – THE EASY WAY | TINA WASSERMAN
Remove the fish to a large bowl. Grind or process the onions, carrot and parsley and add to the fish. Add the eggs, water, and matzo meal and salt and pepper and mix well with a fork until light and fluffy. NOTE: to check for seasoning, cook 1 teaspoon of the fish mixture in …
From cookingandmore.com


MOM’S TRADITIONAL SWEET GEFILTE FISH - FLAMINGO MUSINGS
Cook at a simmer for 1-1/2 hours. Remove the pot from the heat, and use a slotted spoon to remove the fish patties from the broth, onto a platter. Use the “good” dishes. Blot up any liquid from the plate with a paper towel. Fish out the prettiest carrot slices from the pot and garnish each patty.
From flamingomusings.com


GEFILTE FISH - FRIED - LINSFOOD
Homemade Fried Gefilte Fish. Our fried fishball recipe is exactly as the poached one, the only difference is of course, in the cooking! It’s always a good idea to use different types of fish, a minimum of two but 3 or 4 is ideal – this gives …
From linsfood.com


HOMEMADE GEFILTE FISH RECIPE | BON APPéTIT
Add cold water to cover and bring to a boil. Add onion, celery, carrot, wine, and pale-green and white parts of leek; reduce heat and bring …
From bonappetit.com


HOW TO MAKE YOUR OWN GEFILTE FISH | MY JEWISH LEARNING
Directions. Place the fish in a bowl and salt it all over. Leave standing overnight. This will help to remove as much liquid as possible. The next day, make the stock by placing fish bones and skin in a saucepan. Cover with water, plus 2-3 inches. Add the …
From myjewishlearning.com


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