Gefilte Fish
גפילטע פיש
Ground freshwater fish formed into oval patties and poached in a seasoned broth — gefilte fish is the quintessential Ashkenazi Shabbat appetizer. Originally a way to stretch expensive fish and avoid boning at the Shabbat table, it became a symbol of Eastern European Jewish identity.
Ingredients
- •500g ground carp
- •500g ground pike or whitefish
- •2 eggs
- •1 large onion, grated
- •1 medium carrot, grated
- •2 tsp salt
- •1 tsp white pepper
- •2 tbsp matzo meal or breadcrumbs
- •1 tsp sugar
- •For broth: fish bones, 2 carrots, 1 onion, salt, pepper, bay leaf
Instructions
- 1
Prepare broth: simmer fish bones, carrots, onion, and seasoning in 2L water for 30 minutes. Strain.
- 2
Mix ground fish with eggs, grated onion, carrot, matzo meal, sugar, salt, and pepper until combined.
- 3
With wet hands, form mixture into oval patties (about the size of an egg).
- 4
Bring broth to a gentle simmer. Lower patties carefully into the broth.
- 5
Cover and simmer on low for 1.5 hours. Do not boil vigorously.
- 6
Allow to cool in the broth. Refrigerate overnight — the broth will set into a natural jelly (called 'yoich').
- 7
Serve chilled with horseradish (khren) and a slice of cooked carrot.
Kosher notes
Pareve — can be served before meat or dairy. Use carp and pike for authentic flavor.
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