📝 About This Recipe
A cornerstone of the Rosh Hashanah table, this recipe elevates the traditional Ashkenazi fish cake into a delicate, melt-in-your-mouth delicacy. We balance the sweetness of whitefish and pike with a rich, aromatic vegetable broth, creating a savory silkiness that honors generations of tradition. Served with a fiery, homemade beet-horseradish 'Chrain,' it offers a symbolic and sensory start to a sweet New Year.
🥗 Ingredients
The Fish Mixture
- 2 lbs Whitefish fillets (skinned, deboned, and chilled)
- 1 lb Pike or Carp fillets (skinned and deboned)
- 3 medium Yellow onions (finely grated or processed to a paste)
- 4 Large eggs (beaten)
- 1/2 cup Matzo meal (plus more if needed for texture)
- 1/4 cup Ice water (to keep the mixture light)
- 2 tablespoons Sugar (adjust to taste for traditional sweetness)
- 2 teaspoons Kosher salt
- 1 teaspoon White pepper (freshly ground)
The Poaching Broth
- Reserved Fish heads, bones, and skins (thoroughly rinsed)
- 4 large Carrots (peeled and sliced into rounds)
- 2 large Onions (sliced into thick rings)
- 10-12 cups Water (enough to cover the fish)
- 1 tablespoon Sugar
- 10 whole Black peppercorns
Beetroot Chrain (Horseradish)
- 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
Begin the broth by placing fish bones, heads, skins, onion rings, half the sliced carrots, peppercorns, salt, and sugar into a large, wide stockpot. Cover with water and bring to a boil.
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2
Once boiling, reduce heat to low and simmer the broth uncovered for 30 minutes to develop a deep, savory base.
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3
While the broth simmers, prepare the fish. Ensure the fish fillets are very cold. Grind the fish fillets using a meat grinder (fine plate) or pulse in a food processor until finely chopped but not a complete puree.
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4
In a large chilled bowl, combine the ground fish with the grated onion paste, eggs, matzo meal, sugar, salt, and white pepper.
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5
Slowly add the ice water to the mixture while folding by hand. Beat the mixture vigorously with a wooden spoon for 5-10 minutes until it becomes light, fluffy, and slightly sticky.
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6
Cover the fish mixture and refrigerate for 30 minutes. This allows the matzo meal to hydrate and makes the mixture easier to shape.
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7
Wet your hands with cold water and shape the fish mixture into oval patties (about 3 inches long). You should get 15-20 pieces.
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8
Carefully strain the solids from the simmering broth, keeping only the clear liquid and the carrot slices. Return the liquid and carrots to the pot.
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9
Gently slide the fish ovals into the simmering broth. They should be submerged. Cover the pot partially and simmer on very low heat for 1.5 hours.
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10
While the fish cooks, prepare the Chrain. Mix the grated horseradish and beets in a bowl. Stir in the vinegar, sugar, and a pinch of salt. Cover and refrigerate; the flavors intensify over time.
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11
Once the fish is cooked, remove the pot from the heat and let the fish cool slightly in the broth. This prevents them from drying out or cracking.
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12
Carefully transfer the fish patties to a shallow container using a slotted spoon. Place a cooked carrot round on top of each patty. Pour a bit of the broth over them, cover, and chill in the refrigerator for at least 6 hours or overnight until the broth turns into a natural jelly.
💡 Chef's Tips
Always keep your fish and equipment cold; this ensures the proteins set correctly for a light texture. If the mixture feels too loose after chilling, add matzo meal one tablespoon at a time, but don't overdo it or the fish will be heavy. To test the seasoning, boil a tiny bit of the fish mixture in water, taste it, and adjust the salt or sugar before shaping the rest. Handle the horseradish in a well-ventilated area—the fumes are potent and will clear your sinuses! For a smoother Chrain, you can pulse the beet and horseradish mixture in a blender with the vinegar.
🍽️ Serving Suggestions
Serve chilled with a generous dollop of the vibrant red Chrain on the side. Pair with a crisp, dry white wine like a Chenin Blanc or a Riesling to cut through the richness. Arrange on a platter with fresh sprigs of dill and extra lemon wedges for a bright presentation. Serve alongside a slice of fresh, braided Challah bread to soak up the savory fish jelly. Start your Rosh Hashanah meal with this dish followed by a warm bowl of Matzo ball soup.