Homemade Authentic Gefilte Fish Recipe

Name: Homemade Authentic Gefilte Fish
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: as part of 3 lbs mixed fish; as part of 3 lbs mixed fish; as part of 3 lbs mixed fish; 1 large onion, chopped; 1 1/2 teaspoons salt; 3 tablespoons sugar; 1/2 cup matzo meal; 2 eggs; 3 cups cold water; 1 small carrot, grated; 1/2 teaspoon freshly ground white pepper; Unflavored Gelatin; 1 stalk celery, chopped; 1/4 cup chopped fresh parsley; 1 small beet, grated (optional, for color); 1/4 cup dry white wine; 1 fish head & bones from the fish; 2 sprigs fresh dill, optional

Experience the magic of gefilte fish, the iconic Ashkenazi Passover dish! This recipe reveals the secrets to creating a truly authentic, melt-in-your-mouth gefilte fish, far beyond the store-bought versions. Learn how to perfectly balance the flavors of various fish (recipe suggestions included!), creating a culinary masterpiece your family will rave about for years to come. While traditionally 'gefilte' means 'stuffed,' this modern adaptation maintains the rich flavors without the intricate stuffing process. Make it ahead of time and impress your guests with this flavorful centerpiece of your Passover Seder or any special occasion. A recipe by Ray Sokolov.

Prep Time 60 mins

Cook Time 150 mins

Calories 347.4 kcal

Protein 111g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Homemade Authentic Gefilte Fish

as part of 3 lbs mixed fish
as part of 3 lbs mixed fish
as part of 3 lbs mixed fish
1 large onion, chopped
1 1/2 teaspoons salt
3 tablespoons sugar
1/2 cup matzo meal
2 eggs
3 cups cold water
1 small carrot, grated
1/2 teaspoon freshly ground white pepper
Unflavored Gelatin
1 stalk celery, chopped
1/4 cup chopped fresh parsley
1 small beet, grated (optional, for color)
1/4 cup dry white wine
1 fish head & bones from the fish
2 sprigs fresh dill, optional

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How to Make Homemade Authentic Gefilte Fish

Combine all fish fillets in a large bowl. Gently flake the fish into smaller pieces using your hands or a fork. Avoid over-processing the fish.
In a separate bowl, combine the chopped onion, carrots, celery, parsley, and beet (if using).
Add the salt, pepper, sugar, and wine to the vegetable mixture. Stir well.
Gently fold the fish mixture and vegetable mixture together in the bowl. Be careful not to overmix, as this will make the fish mushy.
Add the eggs and matzah meal to the fish mixture and gently mix until combined.
Grease a large pot or Dutch oven. Pour in the mixture.
Add enough water to cover the fish mixture by 2-3 inches. This will allow for proper cooking and prevent sticking.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 150 minutes. Check the water level occasionally and add more if necessary.
After 150 minutes, carefully remove the gefilte fish from the pot and let it cool completely. The gefilte fish will firm up as it cools.
Refrigerate overnight (or for at least several hours) to allow the flavors to meld before serving. Serve chilled with horseradish.