📝 About This Recipe
A cornerstone of Ashkenazi Jewish cuisine, this gefilte fish is a delicate, poached terrine made from a precise blend of freshwater fish. By simmering the hand-formed quenelles in a rich, gelatinous broth of bones and root vegetables, we achieve a melt-in-your-mouth texture that balances sweetness with a subtle peppery kick. This recipe honors the traditional 'from-scratch' method, resulting in a dish that is light, elegant, and far superior to any jarred variety.
🥗 Ingredients
The Fish Base
- 2 pounds Whitefish fillets (skinned, deboned, and chilled)
- 1 pound Pike or Carp fillets (skinned, deboned, and chilled)
- 2 large Yellow onions (finely grated or processed into a paste)
- 4 Large eggs (beaten)
- 1/2 cup Matzo meal (finely ground)
- 1/4 cup Ice water (to keep the mixture light)
- 2 tablespoons Granulated sugar (adjust to taste for traditional sweetness)
- 2 teaspoons Kosher salt
- 1 teaspoon White pepper (freshly ground)
The Poaching Broth
- 1-2 pounds Fish heads, bones, and skins (reserved from the fillets)
- 4 large Carrots (peeled and sliced into rounds)
- 2 large Yellow onions (sliced into thick rings)
- 8-10 cups Cold water (enough to cover the fish)
- 1 bunch Fresh parsley (tied with kitchen twine)
- 1 teaspoon Whole peppercorns
👨🍳 Instructions
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1
Begin by preparing the poaching liquid. In a large, wide stockpot, combine the fish heads, bones, skins, sliced onions, sliced carrots, parsley, peppercorns, and a teaspoon of salt.
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2
Add the cold water to the pot and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, partially covered, for 30 minutes to create a rich, flavorful base.
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3
While the broth simmers, prepare the fish. Ensure the fish fillets are very cold. Grind the fish using a meat grinder with a fine plate, or pulse in a food processor until finely minced but not a complete paste.
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4
Transfer the ground fish to a large chilled mixing bowl. Add the grated onion paste, beaten eggs, matzo meal, sugar, salt, and white pepper.
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5
Using a wooden spoon or a stand mixer with a paddle attachment on low speed, beat the mixture vigorously while slowly adding the ice water. This incorporates air, making the fish light and fluffy.
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6
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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7
Strain the poaching broth into a clean pot, discarding the bones and skins but reserving the cooked carrot slices for garnish.
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8
With wet hands to prevent sticking, shape the fish mixture into oval-shaped quenelles (about the size of a small lemon).
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9
Gently slide the fish balls into the simmering broth. They should be submerged; if not, add a little more hot water.
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10
Cover the pot tightly and simmer on very low heat for 1 hour and 15 minutes. The fish will puff up slightly and become firm.
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11
Remove the pot from the heat and allow the fish to cool slightly in the liquid. This prevents the fish from drying out and ensures it stays juicy.
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12
Carefully transfer the fish to a glass container using a slotted spoon. Pour the strained broth over the fish and refrigerate for at least 6 hours, or ideally overnight, until the broth sets into a natural jelly.
💡 Chef's Tips
Always use the freshest fish possible; ask your fishmonger for a mix of lean whitefish and fattier carp for the best flavor. Keep the fish mixture ice-cold throughout the process to maintain the protein structure and ensure a smooth bind. Don't skip the fish bones and heads; they provide the natural collagen necessary for the broth to 'jell' when chilled. If the mixture feels too loose after chilling, add one more tablespoon of matzo meal, but be careful not to add too much or the fish will be heavy. Wet your hands frequently with cold water when shaping the balls to achieve a perfectly smooth exterior.
🍽️ Serving Suggestions
Serve chilled with a generous dollop of extra-strong red horseradish (Chrain) for a classic pungent contrast. Place a reserved cooked carrot slice on top of each fish portion for a traditional and colorful presentation. Pair with a crisp, dry white wine like a Riesling or Chenin Blanc to cut through the richness of the fish. Serve alongside a slice of fresh, braided Challah bread to soak up the savory fish jelly. Accompany with a simple side of bitter herb salad or pickled cucumbers for a refreshing palate cleanser.