190 - Gefilte Fish


190 - Gefilte Fish

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Gefilte Fish

4lbs grouper

1lbs salmon

6-8 medium carrots, roughly diced

2 carrots shaved or sliced for serving

4 small onions, roughly diced

1 parsnip, roughly diced

lettuce leaves for serving

3 eggs, lightly beaten

1-2 cups matzo meal

pepper to taste

Enough veggie broth or water to cover patties (around 64 ounces)


Fresh Pink Horseradish

1 horseradish root, roughly sliced/chopped

1 red beet, roasted, diced

Gefilte Fish Instructions

Wash fish.  Remove any stray bones, scales or skin.  Cut into small, 1-2 ounce chinks.  In batches (as many as 4, depending on the size of the food processor)  add, with carrots, onions, parsnips, eggs, to bowl of food processor.  Pulse until mixture resembles ground meat.  Add matzo meal until consistency resembles pre-cooked meatloaf.  Contents of bowl will pull from the sides and yet not be crumbly.  Transfer contents to a large bowl.  Repeat until each batch is complete.

Bring half the cooking liquid (stock will add another dimension of flavor) to a boil.  Take approximately 2Tbs of the mixture and form, by hand, into a rounded edged football like patty (versus flat, like a hamburger).  Slip into soup pot, in batches if necessary, leaving enough room for the patties to gently bounce.  Cover with remaining stock or water.  Simmer until patties appear opaque like cooked fish and float to the top.  If necessary, skim any foam from top of boil.  Cool on wire rack.  Store in refrigerator in a tightly covered container, no more than three days.

Serve atop lettuce, topped with carrot curls or slices and with either prepared or fresh horseradish

Horseradish Instructions

Combine horseradish and beet together in food processor.  Pulse until mixture is melded and finely ground.  Remove lid at arm's length, horseradish, especially fresh ground, is very powerful.