Entree: Russia – Russian Jewish Cuisine – געפילטע פיש ➤ Gefilte Fish (Poached seasoned fish patties or quenelles traditionally served in Ashkenazi Jewish cuisine)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 1/2 lb (680 g) mixed white fish fillets (such as whitefish, pike, or carp), skin removed
- 1 lb (450 g) fish frames or heads for stock (optional but traditional)
- 2 medium onions, divided (1 for stock, 1 finely grated)
- 2 large carrots, divided (1 for stock, 1 sliced for garnish)
- 2 large eggs, beaten (approx. 100 g)
- 1/2 cup (60 g) matzo meal
- 1 tbsp (15 g) granulated sugar
- 2 tsp (10 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 4 cups (960 ml) water (or more to cover stock)
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil
- Prepared horseradish (to serve)

Instructions

1. Make the fish stock: in a large pot combine fish frames or heads, 1 onion (halved), 1 large carrot (halved), bay leaves, and 4 cups (960 ml) water. Bring to a simmer, skim foam, and cook gently 30–40 minutes. Strain and reserve about 4 cups (960 ml) of stock; discard solids.
2. Prepare the fish mixture: finely grate the remaining onion and squeeze out excess liquid. Coarsely chop the fillets and pulse in a food processor until a coarse paste (do not over-process). Transfer to a bowl.
3. Add beaten eggs, matzo meal, sugar, 2 tsp (10 g) salt, 1/2 tsp (1 g) pepper, and grated onion to the fish paste; mix until combined and slightly sticky. If mixture seems loose, chill 15 minutes to firm.
4. Form patties or quenelles with wet hands or two spoons into 8–10 oval patties (about 2 oz / 55 g each) or into larger patties for 6 servings.
5. Bring the reserved stock back to a gentle simmer. Carefully lower the patties into the simmering stock, add sliced carrot for garnish, and poach gently 25–30 minutes until set and firm.
6. Remove patties with a slotted spoon to a tray and let cool in the refrigerator until chilled. Strain and reserve broth for serving if desired.
7. To serve, arrange gefilte fish on a platter with sliced poached carrots and a side of prepared horseradish. Serve chilled or at room temperature.