Appetizers
Gefilte Fish with Horseradish
Ingredients
- - 1 kg (2.2 lb) mixed white fish fillets (carp, whitefish or pike), skin and bones reserved
- - 2 large onions (1 grated, 1 sliced)
- - 2 carrots, 1 grated and 1 sliced
- - 3 large eggs
- - 3 tbsp matzo meal
- - 1 tsp sugar
- - 1 1/2 tsp salt
- - 1/2 tsp white pepper
- - 1.5 litres (6 cups) water or fish stock
- - Prepared beet horseradish, to serve
Method
- Make a light stock: simmer the reserved fish skin and bones with the sliced onion, sliced carrot, salt and water for 30 minutes. Strain and set the stock aside.
- Finely grind or process the fish fillets until smooth. Mix in the grated onion, grated carrot, eggs, matzo meal, sugar, salt and pepper until well combined.
- Wet your hands and shape the mixture into oval dumplings, about the size of a small egg.
- Bring the reserved stock back to a gentle simmer. Carefully lower the fish dumplings into the stock.
- Cover and poach gently for 90 minutes, without boiling hard, until firm and cooked through.
- Remove the dumplings with a slotted spoon and chill in the fridge, along with some of the strained poaching liquid to keep them moist. Serve cold, sliced, with beet horseradish.
Native Name: Gefilte Fish (Yiddish: 'stuffed fish')
Dietary Tags: Fish, Pareve, Kosher
Cultural Background: Gefilte fish – poached, seasoned fish dumplings made from ground carp, whitefish or pike – developed among Ashkenazi Jews in Central and Eastern Europe as a way to serve fish on Shabbat without violating the prohibition on removing bones. It remains a fixture of the Passover Seder table, traditionally served chilled with beet horseradish.
Tips: Keep the poaching liquid at a gentle simmer, never a rolling boil, or the dumplings can break apart. Chilling overnight in the poaching liquid greatly improves both texture and flavour.
Variations: Some Sephardic-adjacent variations serve gefilte fish warm with a light tomato sauce rather than chilled. A sweeter Polish-style version increases the sugar; a peppery Lithuanian-style version omits it.
Storage: Keeps in the fridge, covered in its poaching liquid, for up to 4 days.
Reheating: Traditionally served cold; if preferred warm, gently reheat in a small amount of the poaching liquid over low heat.
Nutrition: Approx. 140 kcal, 16 g protein, 4 g fat, 9 g carbohydrate per serving (1 piece).
FAQs:
Q: Why is gefilte fish traditionally served cold?
A: It was developed to be prepared before Shabbat began and eaten without further cooking, so it is customarily served chilled.
Q: Can I use store-bought ground fish?
A: Yes, though home-ground fish from whole fillets typically gives a fresher flavour and firmer texture.
Q: Is gefilte fish dairy or meat?
A: It is pareve (neither meat nor dairy) and can be served alongside either type of meal.