Entree: Poland – Polish Jewish Cuisine – געפילטע פיש ➤ gefilte fish (Poached seasoned fish patties or loaf of ground freshwater fish, traditionally served chilled)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 7 hrs

Total 7 hrs 30 min

Ingredients

- 2 lb (900 g) mixed boneless freshwater fish fillets (1 lb/454 g whitefish and 1 lb/454 g carp or pike), skin removed
- 2 large onions, divided
- 2 large carrots, peeled; 1 sliced for the broth and 1 grated for the mixture
- 2 large eggs
- 1/2 cup (60 g) matzo meal
- 1 tbsp (15 ml) sugar
- 2 tsp (10 g) kosher salt, plus more to taste for poaching liquid
- 1 tsp (5 g) white pepper
- 4 cups (960 ml) fish or vegetable stock (or water)
- 2 bay leaves
- 1 tbsp (15 ml) vegetable oil or schmaltz
- Freshly ground black pepper to taste
- Prepared horseradish (chrein) for serving
- Beet relish (optional) for serving
- Fresh parsley for garnish

Instructions

1. Make the fish mixture and stock: coarsely chop half of the onions and pulse the fish fillets in a food processor (in batches if needed) until a coarse paste forms; transfer to a bowl and mix in the grated carrot, eggs, matzo meal, 1 tsp sugar, 2 tsp salt, white pepper, and 1 tbsp oil until evenly combined; cover and refrigerate 20–30 minutes to firm. Meanwhile, make the poaching liquid by placing the remaining onion (halved or coarsely chopped), sliced carrot, bay leaves, 1 tbsp sugar, and 4 cups stock in a wide pot, bring to a gentle simmer and cook 10 minutes to develop flavor; skim and adjust seasoning so the liquid is lightly seasoned (remember the mixture already contains salt).
2. Poach, chill, and serve: form the chilled fish mixture into patties about 2–3 in (5–7 cm) across or press into a loaf in a small loaf pan lined with plastic wrap; lower patties/loaf gently into barely simmering stock, cover, and poach 20–30 minutes until opaque and firm (a loaf may take up to 40 minutes); remove and let cool in the poaching liquid to keep moist, then refrigerate for several hours or overnight. Serve chilled or at cool room temperature, sliced if loafed, garnished with parsley and accompanied by prepared horseradish and beet relish.