Best Best Gefilte Fish Recipes

GEFILTE FISH

Steps:

• Have your fishmonger remove the heads and bones from enough fish to yield five pounds of white fish, pike and carp. Rinse the heads and bones thoroughly and set them aside for the broth.
• Grind the fish and onion using a hand grinder or food processor. Place in a large bowl and add eggs, salt, pepper, sugar, and matzo meal. Gradually add in water and stir. Slowly add in matzo meal and stir until well blended. Add more seasonings and water if needed.
• Knead mixture with hands until firm enough to form oval balls that hold their shape at approximately 3 inches in length. Make the fish balls and set aside.
• Place fish heads and tails in a large stock pot or Dutch oven with 2 quarts of water. Add salt, pepper and pinch of sugar.
• Boil uncovered for 30 minutes.
• Remove solids and strain and return liquid to pot. Add sliced carrots and onion.
• Carefully place the fish into the broth. The liquid should cover the fish. If not, add more water.
• Cover and bring to a boil. Uncover, reduce heat, and simmer for approximately 2 1/2 hours or until the stock has been reduced to less than half.
• Gently remove the gefilte fish and place in a large glass pan with sides (like a 9 x 13 glass baking pan).
• Strain the stock and pour over the fish. Cool and refrigerate until the stock gels.
• Serve with horseradish, sliced carrots, matzoh, and enjoy!

GEFILTE FISH

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.

BAKED HERBED GEFILTE FISH

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.