📝 About This Recipe
A cornerstone of Ashkenazi celebratory meals, this recipe elevates the traditional gefilte fish from a simple humble dish to a delicate, velvet-textured delicacy. By using a blend of fresh whitefish, pike, and carp simmered in a rich, aromatic fish stock, we achieve a perfect balance of savory notes with a hint of sweetness. Served alongside a homemade 'Chrain'—a pungent, ruby-red beet and horseradish condiment—this dish offers a nostalgic yet refined taste of Central and Eastern European Jewish heritage.
🥗 Ingredients
The Fish Grinds
- 1.5 pounds Whitefish Fillet (skinned and deboned)
- 1 pound Pike or Walleye Fillet (skinned and deboned)
- 0.5 pound Carp Fillet (skinned and deboned; adds essential fat)
The Fish Mixture
- 2 large Yellow Onions (1 finely grated, 1 finely sautéed in oil)
- 4 Large Eggs (lightly beaten)
- 1/2 cup Matzo Meal (plus more if needed for texture)
- 1/2 cup Ice Water (to keep the proteins light)
- 1 tablespoon Kosher Salt
- 1 teaspoon White Pepper (for a clean look and subtle heat)
- 2 tablespoons Sugar (traditional Polish-style sweetness)
The Poaching Broth
- 1-2 pounds Fish Bones, Heads, and Skins (rinsed thoroughly)
- 3 large Carrots (peeled and sliced into rounds)
- 2 large Yellow Onions (peeled and sliced)
- 10 cups Water (enough to cover the fish)
- 2 pieces Bay Leaves
Homemade Red Chrain
- 1 cup Fresh Horseradish Root (peeled and finely grated)
- 2 medium Beets (boiled until soft, peeled and grated)
- 3 tablespoons Apple Cider Vinegar
- 1 teaspoon Sugar
👨🍳 Instructions
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1
Start the broth: In a large, wide stockpot, combine the fish bones, heads, skins, sliced onions, carrots, bay leaves, 1 tablespoon of salt, and 2 tablespoons of sugar. Cover with 10 cups of water and bring to a boil. Reduce heat and simmer for 30 minutes while you prepare the fish.
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2
Prep the fish: Ensure all fish fillets are ice-cold. Grind the whitefish, pike, and carp together using the fine plate of a meat grinder or pulse in a food processor until finely chopped but not a complete paste.
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3
Mix the aromatics: In a large bowl, combine the ground fish with the grated raw onion, the sautéed onion, and the lightly beaten eggs.
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4
Season and bind: Add the matzo meal, salt, white pepper, and sugar. Gradually incorporate the ice water, mixing by hand or with a sturdy spoon in a circular motion for about 5-8 minutes. This aerates the mixture for a lighter texture.
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5
Chill: Cover the fish mixture and refrigerate for at least 30 minutes. This allows the matzo meal to hydrate and makes the mixture easier to shape.
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6
Prepare for poaching: Strain the fish bones and heads out of the simmering broth, leaving the carrots and onions behind. Taste the broth; it should be highly seasoned as the fish will absorb the flavor.
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7
Shape the quenelles: With wet hands, take about 3 tablespoons of the fish mixture and shape into smooth, oval patties (quenelles). You should have enough for 20-24 pieces.
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8
Poach: Gently slide the fish balls into the simmering broth. They should be submerged. Cover the pot partially and simmer on low heat for 1 hour and 15 minutes.
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9
Cool: Remove the pot from heat. Let the fish cool slightly in the liquid to keep them moist. Carefully transfer the fish and the carrot rounds to a glass container.
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10
Jelly the broth: Strain the remaining broth. If you want a natural jelly, pour the broth over the fish and refrigerate overnight; the natural gelatin from the fish bones will set the liquid.
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11
Make the Chrain: Combine the grated horseradish, grated beets, vinegar, sugar, and a pinch of salt. Mix well and let sit in the fridge for at least 2 hours to develop heat.
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12
Final plating: Serve the gefilte fish chilled or at room temperature, topped with a slice of the cooked carrot and a generous dollop of the red chrain on the side.
💡 Chef's Tips
Always keep your fish ingredients ice-cold during the grinding and mixing process to prevent the fat from breaking down. If the mixture feels too loose after chilling, add matzo meal one tablespoon at a time until it holds its shape. Don't skip the carp; while bony, it provides the essential gelatin and fat that creates the signature mouthfeel. For the smoothest texture, some chefs pass the grated onions through a fine sieve to remove excess juice before adding to the fish. When grating fresh horseradish, do so in a well-ventilated area—the fumes are very potent!
🍽️ Serving Suggestions
Serve with a slice of fresh, seeded Jewish Rye bread or Challah. Pair with a crisp, dry white wine like a Riesling or Pinot Grigio to cut through the richness. Include a side of pickled cucumbers or a light cucumber and dill salad. For a modern touch, garnish with fresh micro-greens or a sprig of fresh dill.