Savory Gefilte Fish

local_grocery_store Ingredients

• 1 pound Whitefish fillets, skinless and boneless, finely ground
• 1/2 pound Pike fillets, skinless and boneless, finely ground
• 1 Onion, finely chopped
• 1 Carrot, finely grated
• 1 Egg, lightly beaten
• 1/4 cup Matzo meal
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/2 teaspoon White pepper
• 4 cups Fish stock or vegetable broth
• for garnish Fresh dill, chopped

restaurant_menu Method

1. 1.In a large bowl, combine the ground whitefish, ground pike, chopped onion, grated carrot, beaten egg, matzo meal, salt, sugar, and white pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.Using wet hands, shape the fish mixture into small oval-shaped patties. Place the patties on a baking sheet lined with parchment paper.
3. 3.In a large pot, bring the fish stock or vegetable broth to a simmer. Carefully slide the fish patties into the simmering broth. Cook for 20-25 minutes, or until the fish patties are cooked through and firm.
4. 4.Using a slotted spoon, transfer the cooked fish patties to a serving platter. Garnish with chopped fresh dill.
5. 5.Serve the savory gefilte fish warm or chilled, accompanied by horseradish and matzo crackers, if desired.

lightbulb_outline Tips

• chevron_rightFor a lighter version, you can use only whitefish or substitute with other types of fish like salmon or trout.
• chevron_rightMake sure to finely grind the fish fillets for a smooth texture.
• chevron_rightIf you prefer a stronger flavor, you can add a pinch of ground cloves or nutmeg to the fish mixture.
• chevron_rightLeftover gefilte fish can be refrigerated and enjoyed as a cold appetizer the next day.