Classic Gefilte Fish » Foodom

Classic Gefilte Fish

$97.50 Cooking Fee
Serving Size: 2 pieces
Recipe by:
Mayumi Tavalero
After making these, buying store-bought gefilte fish will be a thing of the past.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions

  • In a large pot over medium heat bring fish stock, onion, carrot, celery, parsley, and thyme to a boil. Reduce heat and keep at a simmer.
  • Make gefilte fish: In a medium skillet over medium-low heat, heat olive oil. Add onion, carrot, and celery and saute until very soft, about 10 Minutes. Remove from heat and let cool.
  • Pulse onion mixture with parsley leaves in a food processor until almost smooth then place in a large bowl.
  • Dry the fish out, if it was frozen, squeeze liquids out. Cut fish into large chunks and place in a food processor. Pulse until finely ground but not pureed (you want some texture).
  • Add fish, eggs, and matzo meal to onion mixture and stir to combine. Season with salt and pepper. Place in the refrigerator to chill for 30-60 minutes.
  • Form into 20 fist-sized ovals and place gently fish into simmering stock in a wide pan, spaced out (it will slightly expand while cooking). Let simmer until completely cooked through about 25 minutes. Cook in batches in a few ports in parallel, if necessary.
  • Serve on top of endive leaves with horseradish, matzo, and cooked carrots sliced from the stock.

Cook Times

Active Prep20
Hands-On Cook10
Hands-Off Cook30
Passive30
Total Time1 hour 30 minutes
Recipe Serving Size10 servings

Ingredients

Ingredients

  • 12 cup fish stock
  • 1 onion cut into wedges
  • 2 carrot medium, peeled and cut into large pieces
  • 2 stalk celery cut into large pieces
  • 1 bunch fresh parsley
  • 3 sprigs fresh thyme

FOR THE GEFILTE FISH

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 carrot medium, peeled and chopped
  • 1 stalk celery chopped
  • 3 pound boneless and skinless fish fillet whitefish, carp, and/or pike
  • 4 egg large
  • ¼ cup fresh parsley
  • 18 tablespoon matzo meal
  • 1 tablespoon Kosher salt
  • ¼ teaspoon ground black pepper

OPTIONS FOR SERVING

  • Endive leaves washed and dried
  • Prepared horseradish
  • Matzo

Cooking Tools Required

Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Stock pot or >5 Qt pot, Top Stove
Reheating/Serving Instructions
Heat in the microwave on high power until heated through.

Nutrition

Calories: 322kcal | Carbohydrates: 22g | Protein: 38g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1756mg | Potassium: 891mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4858IU | Vitamin C: 13mg | Calcium: 143mg | Iron: 3mg

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