Gefilte Fish Fish Balls Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GEFILTE FISH (FISH BALLS)



GEFILTE FISH (FISH BALLS) image

Categories     Fish     Passover     Boil

Yield 18 balls

Number Of Ingredients 17

2 lbs. fillet (white fish, pike and carp)
2 medium carrots
1 medium parsnip
1 large onion
4 eggs
1/2 - 3/4 c. matzoh meal
2 T salt
1/4 tsp. white pepper
6 T cold water
4 lbs. fish bones
1 large carrot, peeled, sliced
1 large onion, peeled, sliced
Cold water
1 tsp. sugar
2 tsp. salt
12 whole peppercorns
Red or white horseradish

Steps:

  • 1. Grind fish with fine blade of meat grinder (or have fish monger grind). Grind the 2 medium carrots, parsnip and onion. Mix with fish. 2. Using a mixer, mix at medium speed, adding one egg at a time. Add 2 tablespoons salt, pepper and matzoh meal, plus the cold water. Use enough matzoh meal to make mixture fairly firm. It will become firmer when cold. Place in refrigerator for at least 1 hour before forming balls. 3. In the meantime, put fish bones, carrot, onion and cold water to cover in a large pot. Add sugar, 2 teaspoons salt and peppercorns. Bring to a boil. Skim off residue and discard. Simmer for 20 minutes. Remove bones. 4. When fish mixture is cold enough, form 2" oval balls, wetting palms of the hands after each to keep from sticking to your hands. Place balls in the boiling broth, lower heat to simmer and cook, covered, for 1 hour. 7. Remove balls and place in a shallow pan. Strain fish broth over covering balls completely. Place slices of the cooked carrots on top of each ball. Refrigerate until ready to serve with the horseradish.

GEFILTE FISH



Gefilte Fish image

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Provided by Joan Nathan

Categories     finger foods, appetizer, side dish

Time 40m

Yield About 20 patties

Number Of Ingredients 16

2 medium yellow onions, peeled
2 celery stalks
3 large carrots, peeled
1 fennel bulb
6 black peppercorns
2 1/2 teaspoons salt, or to taste
1 1/2 pounds boneless, skinless salmon, whitefish or striped bass fillets, cut into 2-inch pieces
1/2 pound boneless, skinless trout, pike or carp (or a mixture of two), cut into 2-inch pieces
10 chives
3 tablespoons chopped parsley, tarragon, dill and/or a combination
3 large eggs, lightly beaten
1 tablespoon vegetable oil
4 to 6 tablespoons matzo meal
1/2 teaspoon ground black pepper
1 head radicchio or endive, or both, for serving
Prepared horseradish, for serving

Steps:

  • Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
  • Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
  • Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
  • Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
  • Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
  • Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
  • Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

GEFILTE FISH



Gefilte Fish image

Provided by Sharon Lebewohl

Categories     Egg     Fish     Onion     Vegetable     Passover     Sukkot     Rosh Hashanah/Yom Kippur     Chill     Kosher     Boil

Yield Makes 12

Number Of Ingredients 16

For the gefilte fish balls
1 (1 1/2-pound) fillet of whitefish and (1 1/2-pound) fillet of carp or pike (at fish store, ask for whole fish, filleted and skinned. Retain the heads and bones. Many stores will also grind the fish for you)
2 large onions (about 2 cups when grated; don't tamp it down)
1 stalk celery
1/2 medium carrot
6 eggs, beaten
4 teaspoons sugar
2 1/2 teaspoons salt
3/8 teaspoon pepper
3/4 cup corn oil
1 cup matzo meal
For the cooking
Heads and bones from fish
4 medium onions, peeled and quartered
2 stalks celery, trimmed and chopped into 3-inch pieces
2 medium carrots, peeled

Steps:

  • 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
  • 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
  • 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
  • 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.

HOMEMADE AUTHENTIC GEFILTE FISH



Homemade Authentic Gefilte Fish image

Gefilte fish is the traditional first course of the Passover Seder meal in Ashkenazic homes. Horseradish is the accompaniment. The combination of fish listed is only a suggestion, and other proportions may be used, depending on tradition. What most non-Jews don't understand is what IS Gefilte fish?? Gefilte means stuffed and refers to actual fish being stuffed with this mixture and then cooked - rarely done these days. I hope you enjoy this! Recipe from Ray Sokolov. Make in advance. Refrigeration time not included.

Provided by AniSarit

Categories     Whitefish

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar)
2 lbs whole yellow pike
1 lb carp (whole)
3 medium onions, peeled and sliced
1/4 cup salt (separated)
2 tablespoons sugar (separated)
2 tablespoons matzo meal
3 eggs, lightly beaten
1/4 cup water
3 -4 carrots, scraped, and cut into rounds
fresh ground white pepper or black pepper
unflavored gelatin (may not be necessary)

Steps:

  • Ask your fishmonger to fillet the fish, reserving the bones and heads for you. Also ask for an extra head (it will improve the broth).
  • Coarsely grind the fish with 2 of the onions in a grinder or processor.
  • Transfer the mixture to a wooden bowl and continue chopping with a mezzaluna (half-moon shaped chopper) as you work in the 2 tablespoons salt, 1 tbsp sugar, matzo meal, eggs, and enough water (about 1/4 cup) to produce a smooth light paste. If you don't have a mezzaluna, you can do this on a cutting board with a knife (**either way, make a well in the center of the mixture before adding the eggs and water).
  • Put the fish heads and bones into a large wide pot along with the carrots, pepper, remaining 2 tbsp salt, 1 tbsp sugar, and one onion. Cover with plenty of water and bring to a boil.
  • In a separate pot, bring to a boil 3 quarts of water.
  • When the first pot comes to a boil, prepare the fish balls. Keeping your hands moist with cold water, form spheres the size of very large eggs (they will expand when cooked) and drop them carefully, one by one, into the pot with the fish bones. The water should be kept at a slow simmer as you continue to add fish balls.
  • After all the balls have been added, simmer for 1.5 hours. Add additional water from the second pot as necessary, so that there is enough liquid to keep the balls afloat.
  • Remove from heat and let the fish balls cool in their liquid.
  • With a slotted spoon, remove the fish balls to a serving platter.
  • Strain the cooking liquid. Pour it into a large wide jar and refrigerate until cold (overnight if possible). It should gel. If it doesn't, rewarm the liquid and dissolve 1 package of gelatin in it. Test by putting a teaspoon of the liquid on a plate and refrigerating; if it doesn't gel, add more gelatin (up to 3 packages) until it does. Refrigerate until chilled.
  • Serve the fish cold with the fish aspic and chrain.

Nutrition Facts : Calories 347.4, Fat 7.4, SaturatedFat 1.6, Cholesterol 237.2, Sodium 3734.5, Carbohydrate 11.1, Fiber 1.3, Sugar 6.1, Protein 55.9

GEFILTE FISH



Gefilte Fish image

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Provided by Daisy

Categories     Appetizers and Snacks     Seafood

Time 2h35m

Yield 8

Number Of Ingredients 17

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

Steps:

  • Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
  • Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
  • With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g

BEST GEFILTE FISH



Best Gefilte Fish image

The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar.

Provided by SomebodysMothers

Categories     Seafood     Fish

Time 5h40m

Yield 6

Number Of Ingredients 15

2 pounds red snapper - head, skin, and bones removed and reserved
1 pound speckled trout - head, skin, and bones removed and reserved
2 quarts water
1 onion
1 teaspoon salt
½ teaspoon ground white pepper
1 pinch white sugar, or more to taste
1 onion, chopped fine
3 eggs, beaten, or more as needed
⅓ cup water, or as needed
1 tablespoon matzo meal, or as needed
2 teaspoons salt
1 teaspoon white sugar
½ teaspoon ground white pepper
1 carrot, sliced into rounds

Steps:

  • Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
  • Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
  • Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
  • Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
  • Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
  • Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 6.9 g, Cholesterol 189.2 mg, Fat 8 g, Fiber 1 g, Protein 48.4 g, SaturatedFat 2.2 g, Sodium 1316.6 mg, Sugar 3.1 g

MOCK GEFILTE FISH



Mock Gefilte Fish image

Both my father and my aunt served this during those months, when fresh carp is not available. There are many versions of " Gefilte Fish", "Fish Balls", "Falsher Fish" or what my dad called "Polish Carp". Theirs was sweeter than most others I sampled, but it must closely resemble the taste they remembered from their home in Sosnowitz, Poland. Unfortunately I could not ask them for their recipe, so I adapted the one I found in Harriet Roth's "Deliciously Healthy Jewish Cooking".

Provided by soscha

Categories     Chicken Breast

Time 3h

Yield 12 serving(s)

Number Of Ingredients 17

8 cups chicken stock
1 large onion, sliced
3 carrots, peeled and sliced thinly
6 celery ribs, sliced
6 peppercorns
1 tablespoon salt
3 tablespoons sugar
1 onion
3 carrots
2 lbs ground chicken
3 eggs
2/3 cup matzo meal or 2/3 cup breadcrumbs
1/3 cup stock, cooled
pepper
2 1/2 teaspoons salt
2 1/2 tablespoons sugar
parsley, chopped

Steps:

  • Bring water and stock ingredients to a boil and simmer for half an hour.
  • Meanwhile, grate onion and carrots, and mix with the chicken, eggs, and reserved stock. Add the matzo meal or bread crumbs and season with salt, pepper, and sugar. Form into medium-sized balls.
  • Bring stock to a boil, reduce heat to a simmer and add meat balls and parsley. Cover partially. Simmer for 2 hours.
  • Place meat balls in a casserole dish. Reduce the stock to about half, strain, and pour over the meat balls. Top with cooked carrot slices.
  • Cool thoroughly in the refrigerator.
  • Serve with horseradish sauce.

Nutrition Facts : Calories 237.2, Fat 5.7, SaturatedFat 1.5, Cholesterol 110.6, Sodium 1409.9, Carbohydrate 22.4, Fiber 1.6, Sugar 11.1, Protein 23

WOLFGANG PUCK'S GEFILTE FISH



Wolfgang Puck's Gefilte Fish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 15 servings

Number Of Ingredients 16

1/2 cup matzoh meal
5 cups fish stock
2 heads cabbage
1 tablespoon vegetable oil
1 medium-size onion, finely chopped
1 pound whitefish fillets
1/2 pound pike fillets
1/2 pound carp fillets
Salt and freshly ground black pepper
1/2 cup fresh parsley, minced
2 tablespoons minced fresh tarragon
3 eggs, separated
1 1/2 tablespoons white vinegar
2 carrots, peeled and cut in julienne style
1 leek, cut in julienne style
Freshly grated horseradish mixed with a little vinegar

Steps:

  • Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
  • Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water, dry and cut away any large central ribs.
  • Heat oil in a small skillet and saute onion until translucent.
  • Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. Fish should have some texture. Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
  • Mix fish with onion, parsley and tarragon. Season with pepper. Lightly beat egg yolks and mix in, then add matzoh meal.
  • Beat egg whites until frothy, then fold in. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
  • Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package. Repeat until all fish mixture is used.
  • Heat remaining stock in large saucepan and add vinegar. Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them. Cover and simmer 10 minutes. Let cool completely in the stock. Remove fish rolls from stock and refrigerate until a half-hour before serving. Serve with fresh horseradish.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 704 milligrams, Sugar 5 grams, TransFat 0 grams

More about "gefilte fish fish balls recipes"

CHOPPED AND FRIED GEFILTE FISH AKA 'FISHBALLS' | FAMILY …
2016-10-26 Place on a medium flame and heat to 190°C (375°F). Use a food thermometer to measure the temperature of the oil. While the oil is heating, divide the fish mixture into 18 …
From family-friends-food.com
5/5 (4)
Total Time 1 hr 10 mins
Category Appetizer, Main Course
Calories 45 per serving
  • Peel and chop the onion, then put in the food processor with the egg and pulse until well combined and almost liquid.
  • Return the fish to the food processor with the onion/egg mixture, add the matza meal and seasoning, and pulse until everything is just combined. Tip the mixture into a bowl or other container, cover, and refrigerate for at least 30 minutes and up to 24 hours.
  • Fill a small saucepan with oil to a depth of 2-3cm (approx. 1 inch). Place on a medium flame and heat to 190°C (375°F). Use a food thermometer to measure the temperature of the oil.


GEFILTE FISH - FISH BALLS FOR PASSOVER OR ROSH HA SHANA
2018-03-24 Make the beet/horseradish. Peel and grate the horseradish and beets in a bowl. Add the vinegar, salt, and sugar - Combine well. Pour into a mason jar and let macerate in the …
From veenaazmanov.com
Ratings 38
Calories 158 per serving
Category Appetizer / Sides
  • In a pot add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I have done in the video.Pro tip - use a wide pot so you have enough space to add all the fish cakes later.
  • Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make groundfish. Set aside.Pro tip - traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes.
  • In a large bowl - add all the fish cake ingredients starting from groundfish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.


SPICY GEFILTE FISH BALLS | RECIPE - KOSHER.COM
Make the Gefilte Fish. Heat the oil in a large deep skillet and sauté the shallots over medium heat, covered, until translucent. Add diced peppers and sauté six minutes. Add diced tomatoes, tomato sauce, and spices and bring to a simmer. Form the gefilte fish into 10–12 fish balls and drop them into the simmering sauce.
From kosher.com
Servings 10
Category Appetizers


GEFILTE FISH RECIPE - COOKIST.COM
Place the fried onions and matzo meal in the bowl with the fish. Add the vegetables, followed by the eggs, sugar, salt, pepper, and paprika. Add in enough oil to bind the ingredients. Mix until completely combined, then cover and place in the fridge for up to …
From cookist.com


GEFILTE FISH - FRIED - LINSFOOD
2015-01-21 Fried Gefilte Fish Recipe (a British Jewish Recipe) 21/01/2015 10/03/2022 / 23 Comments Fried Gefilte Fish seem to be a singularly British Jewish food, made with minced fish, onions and spices and fried for a lovely crisp on the outside, soft on the inside bite.
From linsfood.com


HOMEMADE GEFILTE FISH RECIPE FOR PASSOVER AND YEAR …
2021-03-08 Step 2: Prepare the fish balls. Roughly chop the onion and carrot by hand and set aside. Cut both fillets of fish into medium-size cubes and set aside. In a food processor, add garlic, onion and carrot and pulse until finely ground. Add the fish, and pulse until it’s finely ground and mixed well with the vegetables.
From tasteofhome.com


BEST GEFILTE FISH RECIPES - OVERSIZEREFERENCEBOOK.COM
best gefilte fish recipes By higher human biology 2015 marking scheme April 18, 2022 what to write on gift cards By higher human biology 2015 marking scheme April 18, 2022 what to …
From oversizereferencebook.com


PRESSURE COOKER GEFILTE FISH [JEWISH FISH BALLS] - THIS OLD GAL
2017-09-05 Cooking A Frozen Gefilte Fish Log. To cook, place the frozen Gefilte Fish log into Pressure Cooker and add carrots, parsnips, onions, sugar, Fish Stock, Vegetable Stock or Water. Set pressure cook time for 10 minutes. Let pressure release for 15 minutes and then release the rest of the pressure. Remove the lid and the log.
From thisoldgal.com


RECIPE - GEFILTE FISH
3. Place fish stock in a shallow wide pot and add sliced onions, carrots, bay leaf, peppercorns and any fish skin or trimmings you have. Simmer together for 5 minutes. 4. With wet hands, form oval balls with ¼ cup (50 mL) mixture. Place fish balls in stock, cover and simmer for 25 to 30 minutes or until fish is cooked.
From lcbo.com


RECIPE: GEFILTE FISH BALLS IN THE FOOD PROCESSOR
2009-08-26 Serves ten as an appetizer. Use a small egg when making half a recipe. Ingredients: For fish stock: Fish bones, skin and head; 2 onions, peeled and quartered; 2 carrots, peeled or scraped; 1 tsp. salt; A few peppercorns or ground pepper; Water to cover; For the batter: One carrot, peeled; One onion, peeled; 1/2 kg. (1 lb.) fresh fish fillets or ...
From cookingmanager.com


GEFILTA FISH BALLS | RECIPE - KOSHER
Main ingredients. 1 22 ounce Gefilta fish, defrosted for 20 minutes. 1 onion, diced. 1 squash, sliced in circles. 1 package frozen peas n carrots. 4 cloves garlic, crushed. 2 cans tomato sauce. 1/2 cup sugar. salt, to taste. pepper, to taste. 1 large half green pepper
From kosher.com


GEFILTE FISH - CHOPPED FISH BALLS RECIPE | CDKITCHEN.COM
directions. Grind the fish and one onion in a food chopper. Place in a wooden bowl and add 2 teaspoons of the salt, 3/4 teaspoon of the pepper, the sugar, eggs, 1/2 cup of the water and the cracker meal. Chop until fine in texture and well blended. Place the fish head and skin in a deep saucepan. Slice the remaining onions and place over them.
From cdkitchen.com


HOW TO MAKE GEFILTE FISH FROM SCRATCH | MYRECIPES
2019-09-27 When the mixture is ready, form it into balls with your hands—this part can get messy, but stay strong—put them into the pot and poach them for about 20 minutes. Then remove them. That’s it. Afterward, you can spoon out the sliced carrots and use them as a garnish.
From myrecipes.com


GEFILTE COCKTAIL FISH BALLS - KOSHER IN THE KITCH
2008-09-22 3 Tablespons honey. 1/2 teaspoon salt. 1/2 teaspoon pepper. Bring everything but the fish to a boil. Turn down to simmer. make small ballies out of gefilte loaf (makes about 30 balls) Simmer 35 minutes. Serve cold with lemon wedges to squeeze over the top. ~ Recipe submitted by Dorie Bofshever Ehrenreich.
From kosherinthekitch.com


YOU CAN ACTUALLY MAKE YOUR OWN (DELICIOUS) GEFILTE FISH
2017-09-05 Place the ground fish in a large bowl and add the onions, carrots, zest, celery or fennel fronds, eggs, matzah meal, water, sugar (to taste), salt and pepper. Mix until just combined. Chill in the refrigerator for 30 minutes. Fill a medium bowl with ice water.
From myjewishlearning.com


A&B GEFILTE FISH - RECIPES
Defrost overnight in refrigerator. When soft, form into 10 to 12 balls. In a 3-quart pot, sauté a small onion in oil. Add a cubed carrot, an unpeeled cubed squash and one clove of garlic (optional). Fill the pot halfway with water. Add paprika for color, bring to a boil, add fish balls. With pot covered, cook for one hour over a low flame.
From anbgefiltefish.com


WISE SONS' GEFILTE FISH RECIPE | MYRECIPES
In a large bowl, whisk eggs, sugar, salt, pepper, and oil to blend. Add fish mixture and stir well, then add 3/4 cup matzo meal and continue to stir until well blended. Chill, covered, until cold, about 1 hour. Step 3. Bring fumet to a gentle boil. Divide fish mixture into 16 equal portions and set on a baking sheet.
From myrecipes.com


GEFILTE FISH & CHRAIN RECIPE | ELLI'S KOSHER KITCHEN
2020-07-26 Gefilte fish is mashed fish that is then cooked either by boiling or baking. It is a very well known Ashkenazi dish that hails from Eastern Europe, most notable from Poland. It is served with a strong horseradish sauce, known as chrein, which is tinged with raw beetroot. This is definitely an acquired taste, but for those who have had it, it ...
From elliskosherkitchen.com


HOMEMADE GEFILTE FISH (FROM SCRATCH) - JAMIE GELLER
2021-11-12 In a big pot add the fish bones, onion, carrots, parsley, lemon, bay leaves and salt. Cover the ingredients with water. Bring to a boil then lower to a simmer. Cover and allow to simmer for 1 hour. In a food processor add the fish fillets and process until smooth. Add the onion and process again. Add the parsley, eggs, sugar, salt and pepper.
From jamiegeller.com


FRIED GEFILTE FISH BALLS - KOSHEREYE.COM
Approximately 2" - 3" vegetable oil for frying. Directions. Heat vegetable oil to about 325 degrees. Form partially defrosted gefilte fish into balls, about 1 - 1 1/2" diameter (golfball size) Dip balls into sauce and then into Panko. Gently place in oil (should sizzle if oil is hot enough). Fry until all sides are brown and fish is cooked through.
From koshereye.com


GEFILTE FISH BALLS RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350° and line two baking sheets with parchment paper. In a large bowl, combine cake mix and baking powder. Add eggs, butter, and vanilla, then fold in sprinkles.
From stevehacks.com


GEFILTE FISH RECIPE - THE SPRUCE EATS
2021-06-15 For the Fish Balls: 2 large onions, finely chopped. 2 to 4 tablespoons canola oil, more as needed. 4 pounds whitefish, such as carp or pike, cleaned. 2 large carrots, peeled. 2 large parsnips, peeled. 4 cloves garlic. 1/4 cup coarsely …
From thespruceeats.com


HOMEMADE GEFILTE FISH - PASSOVER FISH DISHES - KOSHER RECIPE
The recipe I’m sharing yields 60 gefilte fish balls, which sounds like a lot. Okay, it is a lot. But they freeze well, and the recipe also divides in half easily, so you can make a small batch. First you’ll need to put up a stock of water, onion, carrot, salt and sugar. While that comes to a boil, mix the fish ball ingredients together. You’ll need ground pike and whitefish, ground onion ...
From chabad.org


GEFILTE FISH - LINSFOOD
2014-02-11 After 30 minutes, wet your hands and form the fish paste into oval shaped fish balls, slightly on the flat side, see pictures. Place the fish stock in a large saucepan and bring to a gentle simmer. Lower the fish balls into the stock, cover and poach away for 30 minutes.
From linsfood.com


FRIED GEFILTE FISH BALLS RECIPE | MYDISH
Cut fish into 1" chunks and put into the food processor half at a time. Process for 5 seconds until the fish is finely chopped. 5. Add to matzah meal puree and blend by hand. 6. The mixture should be firm enough to shape into a ball about the size of a small apple. If not firm enough add a little more meal if too firm add a little water.
From mydish.co.uk


RECIPE - GEFILTE FISH
1 lb (500 g) cod, sea bass or halibut ½ lb (250 g) pickerel or whitefish ½ lb (250 g) tilapia or halibut 1 ½ cups (375 mL) coarsely chopped onion
From lcbo.com


FENNEL & TARRAGON SALMON GEFILTE FISH - PROPORTIONALPLATE.COM
2022-03-07 Transfer the fish mixture to a large bowl and add the eggs, oil, matzo meal, 1-2 teaspoons of salt, and 1 teaspoon freshly cracked pepper. Using your hands, mix together until combined. Roll the mixture with wet hands and mold it into 2-3-inch ovals, sort of shaped like a large Madeleine.
From proportionalplate.com


CLASSIC GEFILTE FISH RECIPE | JEWISH RECIPES | PBS FOOD
Ingredients; 7 to 7 1/2 pounds whole carp whitefish, and pike, filleted and ground* 4 quarts cold water or to just cover; 3 teaspoons salt or to taste
From pbs.org


GEFILTE FISH IN A JAR RECIPE ALL YOU NEED IS FOOD
Steps: Place very little olive oil in a pot over medium heat. Add the onion and just slightly brown. Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste. Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes…. Remove from heat.
From stevehacks.com


HOW TO MAKE YOUR OWN GEFILTE FISH | MY JEWISH LEARNING
Directions. Place the fish in a bowl and salt it all over. Leave standing overnight. This will help to remove as much liquid as possible. The next day, make the stock by placing fish bones and skin in a saucepan. Cover with water, plus 2-3 inches. Add the …
From myjewishlearning.com


GEFILTE FISH RECIPE | FOOD & WINE
Ingredient Checklist. 1 (5- to 5 1/2-pound) whole whitefish, filleted and skinned (reserve head, bones, skin, and trimmings for stock) 4 quarts water
From foodandwine.com


HOMEMADE GEFILTE FISH – THE EASY WAY | TINA WASSERMAN
Remove the fish to a large bowl. Grind or process the onions, carrot and parsley and add to the fish. Add the eggs, water, and matzo meal and salt and pepper and mix well with a fork until light and fluffy. NOTE: to check for seasoning, cook 1 teaspoon of the fish mixture in …
From cookingandmore.com


GEFILTE FISH - CHATELAINE
Place gefilte fish balls in a large dish. Strain stock over top. Serve immediately or cover and refrigerate for up to 3 days. Nutrition (per serving) Calories; 76, Protein; 12.4 g, Carbohydrates ...
From chatelaine.com


21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE GELLER
2019-09-12 Gefilte fish, “the” Jewish food for Shabbos and holiday festivities, was invented by some ingenious Jewish women many generations ago to help diners avoid tangling with bones while they ate. The word itself means “filled” in Yiddish, referring to the original practice of filling the fish’s skin with ground fish.
From jamiegeller.com


GEFILTE FISH | RECIPES SQUARED
2015-04-04 Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water. Bring to boil. Wet hands and form fish balls. Add to pot while water is boiling.* Boil fish for two hours. Check pot frequently and add water as necessary, conservatively if you want a gel, or generously for broth. Yields 35-40 portions. Note:* Use very large pot as fish balls expand.
From recipessquared.com


GEFILTE FISH & MATZO BALL PASSOVER RECIPES FROM THE CIA
Matzo Balls: Combine the matzo meal, eggs, water, salt, and pepper in a food processor. Process for 15 to 20 seconds. Add the chicken fat and pulse just until the fat is incorporated. Transfer to a bowl, cover, and refrigerate for 20 to 30 minutes. Bring a pot of lightly salted water to a simmer over low heat.
From blog.ciachef.edu


GEFILTE FISH | A TRADITIONAL JEWISH RECIPE - LAVENDER AND LIME
2015-03-19 Strain off the liquid and leave to cool. Preheat the oven to 175° Celsius. Flake the fish into a bowl and add the paprika, dried parsley, allspice, garlic and matza meal. Beat the egg and add to the fish. Season to taste and mix the ingredients until well combined. Adjust the seasoning if necessary.
From tandysinclair.com


EASY HOMEMADE GEFILTE FISH - RECIPES FOR SHABBAT FROM ISRAEL
Mix the carrot and onion mixture into the ground carp. Add in the salt, sugar, pepper, eggs and matzah meal. Mix and form into balls. Place all the broth ingredients into a pot and bring to a boil. Drop in the fish balls and cook for 1 hour. Refrigerate until serving.
From chabad.org


GEFILTE FISH - CHOWHOUND
2021-09-30 Transfer to a large bowl and set aside. Cut the fish into 1-1/2-inch pieces. Place half of it in the food processor and process until a ball has …
From greatist.com


GEFILTE FISH, MADE WITH LOVE - TASTE WITH THE EYES
2017-04-18 Set out ice water in large bowl. Make balls by dipping hands in ice water then forming fish mixture into balls. Add a slice of carrot to each ball. Gently place fish balls in stock pot. When all balls are made, bring to boil and then simmer. Cook covered for 1 1/2 hours and uncovered for 1/2 hour. When Fish has cooled, drain Fish stock ...
From tastewiththeeyes.com


Related Search