Gefilte Fish with Chimichurri
גפילטע פיש עם צ'ימיצ'ורי
An Argentine reinterpretation of gefilte fish in which classic poached fish patties are paired with herbaceous chimichurri. The fresh parsley-garlic sauce adds acidity and pampas character to a traditionally mild Ashkenazi starter.
Ingredients
- •1 1/2 lb white fish fillets, finely chopped
- •1 small onion, grated
- •2 eggs
- •1/3 cup matzo meal
- •1 tsp kosher salt
- •1/2 tsp white pepper
- •8 cups fish stock or water
- •1 carrot, sliced
- •1 cup parsley leaves
- •2 cloves garlic
- •2 tbsp red wine vinegar
- •1/3 cup olive oil
- •1/4 tsp chili flakes
Instructions
- 1
Mix the chopped fish with grated onion, eggs, matzo meal, salt, and white pepper.
- 2
Shape the mixture into oval patties with wet hands.
- 3
Bring the stock or water with carrot slices to a gentle simmer.
- 4
Poach the fish patties gently until firm and cooked through.
- 5
Cool the patties, then chill them for best texture.
- 6
Blend parsley, garlic, vinegar, olive oil, chili flakes, and a pinch of salt to make chimichurri.
- 7
Arrange the chilled gefilte fish on a platter.
- 8
Spoon chimichurri over each piece or serve it alongside.
Kosher notes
Prepare with kosher fish species and pareve utensils if serving at a meat meal.
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