Ingredients

How to make it

  • Make the fish part
  • If not bought already ground: Using a food processor/or meat grinder, grind fish first , then grind onion.
  • You want a ground consistency not a liquidy puree consistency.
  • Place fish and onions in a large bowl.
  • Add the fork beaten eggs, salt and pepper optional sugar and just enough matzoh meal to bind.
  • Mix by hand with wooden spoon until well combined.
  • If a spoon stands up in the mixture it is just right.
  • If too thin, ad a bit more matzoh meal.
  • Since I don't drain the ground onions, the onion juice acts as additional liquid which flavors the fish.
  • Shape mixture into balls or torpedo shapes like bottled gefilte fish.
  • Gently drop into the fish broth.
  • Bring to a boil.
  • Cover and gently simmer 1 1 /2 to 2 hours.
  • Fish will swell up a bit.
  • When you test one they should be just like the jar consistency, firm enough to be formed nicely and yet a nice soft texture.
  • Some like to let fish cool in the broth, others remove fish to a casserole dish.
  • You don't have to cover the balls in the stock if you don't want.
  • However, the stock whether reduced or not ( even boiled down further - optional ) will keep the fish moist and add more flavor .
  • For presentation remove fish from the gelled stock.
  • Yield: : 1 1/2 dozen of traditional oval shaped and sized bottled gefilte fish.
  • Presentation:
  • Place fish on a platter and surround if desired by cooked carrots, cooked celery, sprigs of fresh parsley.
  • Of course horseradish and mustard for those who like it or however you want to present it.
  • Tips even your grandmother may not know !
  • Liberally salt the stock as well as the gifilte fish mixture with coarse kosher salt and freshly grated black pepper.
  • When the fish cools in the savory stock, they will absorb more of the good flavor.
  • Sugar is optional but just a bit of sugar ( 1 tsp for fish mixture , 3 to 5 tsp for stock ) will bring out the savory tastes in the fish as well as the stock without making it sweet.
  • Some cooks also like to add a bit of paprika to the fish or to the stock- up to you.
  • Fish will last up to a week chilled covered in the fridge so I like to make them a few days ahead of time.
  • Yes fish can be frozen also!
  • Optional methods:
  • Baking : form fish into loaves if desired ( form fish mixture into long roll like salami but perhaps in a 3 inch width roll. )
  • Bake in several inches of water along with carrots, celery, sweet onions, kosher salt , pepper and fresh thyme for about an hour at 350 F.
  • Spoon on the broth over fish, several times when baking. I find that baking is not as good as the cooking in the broth but still is an easy alternative method.
  • Then remove pan of fish out of oven to cool .
  • When cool, place in the fridge for several hours or even over night..
  • This allows the fish to cool down and firm back up so you can slice it into round or oval shapes if you have formed it into a roll.
  • Deep Fry: Some peple love them prepared this way:
  • Form into ping pong shape balls and deep fry them!
  • Great with a creamy horse radish sauce or tarter sauce ! Really a must try once thing.
  • Pan Fry : some people actually pan fry the formed uncooked gefilte fish mixture first and then add it to the pot with the broth to finish cooking..
  • The pan frying adds some flavor and texture but I feel it is not a necessary step. But it's nice to know !
  • Lastly, don't let people make you believe that making gefilte fish is hard or even time consuming. It is not.
  • So impress your guests this year with flavorful gefilte fish! If you can make homemade soup, you can make this!

Reviews & Comments 4

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  • gsgelm 14 years ago
    hey never saw this way of doin it cool
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  • capedread 15 years ago
    it does sound difficult but I will give it a go ... never had it before and always willing to try new things
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  • annieamie 15 years ago
    I love your recipe. I just opened up a jar of Manichewitz Gefilte fish and it was so bad that I couldn't even give it to my dogs who might have enjoyed it. I am going to make your recipe and can tell just from your method that it will turn out to be delicious!
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  • mjcmcook 15 years ago
    HELLO...
    This is an amazing recipe...! I admire all the details
    that you wrote and the time it took you to do so...!
    I have always wondered what Gefilte Fish tasted like,
    now I know what is in them ...soon I will know what they taste
    like for I intend to make this recipe!
    Thank-you....mjcmcook....
    Was this review helpful? Yes Flag

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