Gefilte fish is traditionally served during the spring holiday of Passover, but it’s great any time of year!
It’s a poached dish made from white fish such as carp or halibut. Traditionally Gefilte fish was a stuffed whole fish, but over the years that has changed to a more patty or crab-cake like dish. This recipe should be enough to feed a whole family or even a small party with 24 patties. Keep reading below for our favorite recipe…
(makes 24 small patties)
- 2 quarts fish stock
- 1 cup large-dice yellow onion
- 1/3 cup peeled and diced carrots
- 1/3 cup peeled and diced parsnip
- 2 tablespoon tarragon leaves
- 2 tablespoons chopped fresh parsley
- 2 1/2lbs white fish such as cod, halibut, or pike
- 1/3 cup matzo meal
- 3 large eggs, lightly beaten
- 1 teaspoon grated lemon zest
- 3 tablespoons lemon juice
- 4 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- Place the fish stock in a large, wide pot and bring to a simmer over medium heat. Reduce the heat to medium low and maintain a low simmer.
- Place the onion, carrot, and parsnip in a food processor. Process until the vegetables are finely chopped. Scrape down the sides of the bowl as needed. Transfer the mixture to a large bowl and set aside.
- Cut the fish into 1 1/2″ pieces. Place half in the food processor, and pulse about 30 seconds, or until a large ball has formed. Transfer the ball to the bowl with the vegetables and repeat with the remaining fish.
- Sprinkle the mixture with the vegetables, parsley, tarragon, and matzo meal. Add the eggs, lemon zest, and salt and pepper. Use your hands to mix until combined.
- Measure out 1/4 cup of the mixture and measure into a 3″ long oval. place on a baking sheet. Repeat with the remaining fish.
- Gently place the ovals in the simmering stock. Cover with a lid and simmer until firm and cooked through (about 10 minutes). Use a slotted spoon to remove the ovals from the stock and transfer to a baking sheet to let cool.
- Pour the stock through a strainer and set over a large, heatproof bowl, discarding the solids. Let the stock cool to room temperature.
- Meanwhile, place the cooled fish in a large container with a lid and refrigerate. Once the stock is cool, pour it into the container with the gefilte fish, making sure they are submerged. Cover and refrigerate at least 1 hour.
- To serve, transfer the gefilte fish from the stock to a serving platter. Serve garnished with horseradish.
Recipe adapted from Chow