Gefilte Fish With Parsley Sauce Recipes

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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

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

BAKED HERBED GEFILTE FISH



Baked Herbed Gefilte Fish image

Provided by Jamie Geller

Categories     Fish     Bake     Passover     Seafood

Yield Yield: 8 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more for drizzling
2 teaspoons paprika
2 teaspoons dried parsley
2 pinches ground allspice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 22-ounce loaf frozen gefilte fish, paper removed, not thawed
1 large onion, sliced in rounds
2 garlic cloves, minced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
  • 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

GEFILTE FISH WITH PARSLEY SAUCE



Gefilte Fish With Parsley Sauce image

The broth adds so much flavor and turns into a wonderful sauce to serve with the fish. It is best made with wine, but you can use stock as well.This recipe appeared on the Joy of Kosher web site and is from Tamar Genger

Provided by KOSHER KOOK

Categories     Kosher

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 large onions, peeled and sliced thin
3 medium shallots, peeled and sliced thin
1 fennel bulb, thinly sliced
1 leek, cleaned and sliced into thin rounds
3 garlic cloves, peeled and sliced
1/2 inch piece gingerroot, peeled and grated
2 tablespoons flour or 2 tablespoons matzo meal
2 cups dry white wine or 2 cups vegetable stock
1 bay leaf
salt & fresh ground pepper
2 cups water
1 cup chopped fresh parsley
1 frozen loaf gefilte fish

Steps:

  • Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
  • Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
  • Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
  • Serve cold sprinkled with the rest of the parsley and a side of horseradish.
  • I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.

Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 15.6, Fiber 2.8, Sugar 3.6, Protein 2.1

PASSOVER GEFILTE FISH



Passover Gefilte Fish image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 12 servings

Number Of Ingredients 15

1 head (about 2 1/2 pounds) green cabbage
1/2 cup matzoh meal
1 tablespoon olive oil
1/2 medium (5 ounces) onion, minced
2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks
3 eggs, separated
1/2 cup chopped Italian parsley
2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper, to taste
1 quart fish stock
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
Homemade Horseradish, recipe follows

Steps:

  • Preheat the oven to 375 degrees F.
  • Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
  • Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
  • In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
  • In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
  • Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
  • Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
  • Homemade Horseradish:
  • To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
  • To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.

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

GEFILTE FISH



Gefilte Fish image

Provided by Marian Burros

Categories     project, appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 16

1 head green cabbage
1 tablespoon olive oil
1 small onion, peeled and minced
4 1/2 cups fish broth
3 tablespoons matzoh meal
2 pounds white fish filets (pike, carp or whitefish), finely chopped
3 large eggs, separated
1/2 cup Italian parsley leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
2 to 3 teaspoons salt
1/2 teaspoon freshly ground white pepper
Cayenne pepper to taste
1 medium carrot, peeled and cut into julienne
1 medium leek, white part only, cut into julienne
1/2 pound red beets, cooked until just tender, peeled and finely grated (optional)
1/2 to 1 cup grated fresh horseradish

Steps:

  • Preheat oven to 375 degrees. Bring a large pot of salted water to the boil. Blanch the whole head of cabbage for 5 minutes. Leaving water on the heat, remove whole leaves from cabbage and cut away the tough core from each. If removing leaves becomes difficult, return cabbage to water to soften. Place the leaves on a clean towel and set aside.
  • Heat the olive oil in a small skillet over medium heat. Add onion and cook until wilted but not browned, about 4 minutes. Let cool. Place half a cup of fish broth in a large bowl and stir in the matzoh meal. Add onions, fish, egg yolks, parsley, thyme, 2 teaspoons of the salt, pepper and cayenne and stir until well combined. In a clean, medium-size bowl, beat egg whites until firm but not stiff. Stir 1/3 of the whites into fish mixture. Fold in remaining whites.
  • To check seasoning, bring a little of the remaining fish broth to a simmer. Form a little of the fish mixture into a ball and cook it in the broth for 5 minutes. Taste and adjust seasoning, if needed. Heat the remaining fish broth and pour a little into an 11-by-17-inch baking pan.
  • With moistened hands, divide the fish mixture into 12 portions, about 4 ounces each. Place each portion in the center of a cabbage leaf (place 2 leaves together, if necessary). Fold the sides over the filling and roll up the leaves to form neat packages. Place in the baking pan, seam side down. Pour the remaining broth over the packages. Scatter the carrot and leek over the top. Cover the pan with foil and bake for 30 minutes. Let cool. Refrigerate.
  • To serve, if using beets, stir them together with 1/2 cup horseradish. Place 1 cabbage package on each of 12 plates and garnish with the carrot and leek. Serve with the beet mixture or the 1 cup horseradish.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 693 milligrams, Sugar 5 grams, TransFat 0 grams

DELICIOUS OLD STYLE GEFILTE FISH



Delicious Old Style Gefilte Fish image

I have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!

Provided by SkipperSy

Categories     Russian

Time 4h

Yield 20-22 Fish Patties, 20-22 serving(s)

Number Of Ingredients 15

2 lbs fresh white fish (meat and bones)
2 lbs fresh fish, Yellow Pike (meat and bones)
1 lb fresh carp (steak cut)
1 lb fresh cod (steak cut)
2 quarts water (good quality)
1 cup cold water
16 ounces baby carrots (or 3 large carrots scraped and cleaned)
3 onions (medium size, including the brown outer skin layers)
2 celery ribs (cleaned)
4 teaspoons salt (kosher salt)
3 teaspoons sugar (white sugar)
2 teaspoons pepper (black pepper)
3 large eggs (or 4 medium size eggs)
5 tablespoons matzo meal
2 ounces parsley (as garnish)

Steps:

  • PREPARATION:.
  • Have the fish store person fillet the fish and save the head, bones and skin for the fish stock. Remove the skin and bones from the fish steaks as well and save; Also, remove any small bones which might still be embedded in the meat (use a small pair of pliers); Prepare "Prep #1" first and then follow cooking Instructions #10 & #11; After the fish stock is simmering on the stove top do preparation "Prep #2 to #6" as noted below.
  • Prep #1) FISH STOCK - If using whole carrots, cut 1 carrot up into small pieces (if not you will be using the baby carrots); Cut 1 of the celery stalks into small pieces; Use 2 of the onions and remove the first brown dirty skin layer and discard; Cut up these onions into smaller pieces and with the brown skin layer (add a few more brown skins from other onions).
  • Prep #2) FISH MIXTURE - Cut all the fish meat up into small pieces and then chop finely or grind coarsely in a food processor. Grade coarsely; 5 oz baby carrots (or 1 whole carrot), 1 onion (with the skin removed) and 1 celery stalk.
  • Prep #3) FISH PATTIES - Add into a very large bowl the coarsely ground Fish Mixture (meat and vegetables); Add 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon pepper; Make a well in the center and add the eggs and matzo meal; Next mix thoroughly all the ingredients and at the same time try to retain some of the coarseness of the fish, don't mash it up to much(tiny chunks of fish is all right in the finished fish patty).
  • Prep #4) Slice lengthwise in half 5 oz of the baby carrots and set aside, which will be added during the last half hour of cooking (or cut up into thin rounds the third carrot).
  • Prep #5) FISH PATTY FORMING (prepare after stock is filtered thru a sieve and simmering on the stove top) - Moisten your hands in some cold water and form the fish patties into oval shapes about 3 inches long; Place the patties on one or two big plate; You should be able to make about 20-22 patties (which will be placed into the simmering fish stock).
  • Prep #6) Wash the parsley and set aside.
  • COOKING INSTRUCTIONS:.
  • FISH STOCK - Add 2 quarts of water to a very large pot; Add the reserved/saved fish head, bones and skin; Add 5 oz of baby carrots (or 1 carrot cut up), 1 cut up celery stalk and 2 cut up onions and skins; Add 2 teaspoons salt, 1 teaspoon sugar and 1 teaspoon pepper.
  • Bring the stock to a boil and then lower the heat to a simmer. Remove all scum which rises to the top and discard; Let simmer on low heat for about 45 to 60 minutes, uncovered.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard the bones, skins and vegetables. Then place the retained stock back into the pot and bring to a low simmer once again.
  • Place each Fish Patty one-by-one into the pot, making sure the patties do not break up. Retain a low simmer and shake the pot to prevent the patties from sticking to each other (use a wooden spoon or rubber spatula as needed); Cover and cook for 1 hour on a low heat; Occasionally check to remove scum and turn some of the top patties over as may be required.
  • Next remove the cover, add 5 oz of the baby carrots (or 1 carrot cut up into thin rounds); Turn a few patties on the top to keep them moist and under the liquid, remove scum and spoon some liquid over patties as needed; Cook for another 1/2 hours.
  • Again, making sure you do not break up the patties.
  • Remove the patties and carrots with a slotted spoon and place on a serving plate or in an aluminum foil pan; Place one carrot on top of each fish patty.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard any by-products. Return the stock to the stove top and on medium heat reduce to about 2 cups of stock. Pour some of the stock over the fish in the plate or pan and cover using plastic wrap. Pour some extra stock into a plastic container and with a cover.
  • Place the Gefilte Fish and extra stock in the refrigerator to cool for several hour or more.
  • Serve the Gefilte Fish at room temperature on individual plates; Garnish each plate with a little parsley and some of the jelled fish stock on the side of the patty.
  • Serve with red and white horseradish, enjoy --.
  • .
  • NOTES:.
  • A) Check out my Aunt Zelma's Gefilte Fish which uses salmon and tastes sweet, by going to the following url;.
  • Gefilte Fish by Eileen Mintz, at.
  • http://allrecipes.com/Recipe/Gefilte-Fish/Detail.aspx .
  • B) Here are some more photos showing step-by-step how Gefilte Fish is made --.
  • http://www.zenreich.com/ZenWeb/gefilte.htm .
  • May 2010; I made a variation on this recipe, Salmon-Tilapia Gefilte Fish (see photos) -- You can easily modify this recipe accordingly by using Salmon and Tilapia fish.

Nutrition Facts : Calories 168.7, Fat 5.9, SaturatedFat 1.1, Cholesterol 70.5, Sodium 704.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 21.7

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.

MADGE'S GEFILTE FISH



Madge's Gefilte Fish image

Martha's friend Madge Miller shares her recipe for gefilte fish, a traditional side dish at Passover gatherings. Serve with Madge's Horseradish, which blends beets into the classic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

Homemade Fish Stock
2 1/2 pounds coarsely ground whitefish
2 1/2 pounds coarsely ground yellow pike
1/2 pound coarsely ground carp
3 medium onions, finely chopped
2 large eggs, plus 1 large egg white, lightly beaten
2 tablespoons matzo meal
1/4 cup coarse salt
1/2 teaspoon freshly ground white pepper
4 carrots, thinly sliced
1 tablespoon sweet Hungarian paprika
Madge's Horseradish
Dill sprigs, for garnish

Steps:

  • In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
  • In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
  • Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

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  • Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil. 5. Bake for 2 1/2 hours. 6. Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours. Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW


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2012-02-02 Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour with and …
From jamiegeller.com
Servings 6
Estimated Reading Time 1 min
Category Appetizers
Total Time 1 hr 45 mins
  • Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes.


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From specialrecipetoday.com


GEFILTE FISH RECIPE | BIG Y
In a small bowl, combine saffron and hot water. 6. Place fish in a food processor and chop by pulsing, adding ice water through the feed tube. Wash hands after handling raw fish. 7. Add salt, pepper, hot sauce, lemon juice, sugar, sautéed onion and egg; blend well. Stir in matzo meal and saffron in water. 8.
From bigy.com


BAKED FROZEN GEFILTE FISH LOAF RECIPE - THE SPRUCE EATS
2021-11-22 Preheat the oven to 375 F (190 C). Let the loaf defrost for about 10 minutes, just enough so you can unwrap it from the paper. Pour half of a can of tomato sauce into a loaf pan. Place the gefilte fish loaf on top of the sauce. Pour the rest of the tomato sauce on top of the fish loaf. Cover with aluminum foil. Bake for 1 hour and 15 minutes.
From thespruceeats.com


{VIDEO} AUTHENTIC POLISH GEFILTE FISH WITH BEET CHREIN {DF}
2019-04-08 Wet the palms of your hands and form oval shaped patties the size of a golf ball. Place gefilte fish balls into fish broth; add enough water to ensure gefilte fish are submerged fully. Simmer over a low flame slowly for 1.5 hours. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.
From immigrantstable.com


MODERN WAYS TO MAKE GEFILTE FISH AT HOME | READER'S DIGEST
2018-05-08 Japanese Gefilte Cakes. This recipe from Shoshana Shine, a Jewish food blogger, features a Japanese twist and uses the frozen version for an easier assembly process. “The most important thing to ...
From rd.com


RECIPES WITH GEFILTE FISH (PAGE 1) - FOODFERRET
Salsa Gefilte Fish Recipe - Ingredients for this Salsa Gefilte Fish include oil, onion, sliced (large), salsa, water. Saute onions until translucent. Unwrap frozen gefilte fish and place on top of oni... Honey Baked Gefilte Fish Recipe gefilte fish, white peppercorn, paprika, honey Born of necessity (no time, lots of guests...help!!), this ...
From foodferret.com


GEFILTE FISH - OPTAVIA RECIPES
2022-04-16 Instructions. Cut the fish into small pieces and place in a food processor with ¾ teaspoon of salt; chop into a coarse paste. Alternately, you can purchase ground cod. Add the eggs and scallions to the fish and mix thoroughly. Shape the ground fish into 12 balls, about 2 to 3 ounces each. Bring the chicken stock to a boil and add 1/4 tsp of salt.
From optaviarecipes.net


GEFILTE FISH WITH PARSLEY SAUCE | RECIPE | FOOD, ISRAELI FOOD, RECIPES
Feb 2, 2012 - The broth adds so much flavor to the fish and then turns into a wonderful sauce to serve with the fish. It is best made with wine, but if you won't have or. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


GEFILTE FISH RECIPE | GOOD FOOD
Add 3 cups (750 ml/24 fl oz) water, bring to the boil and simmer for 20 minutes. Strain the stock. 2. Chop the fish roughly and combine in a food processor with the remaining onion and parsley. Process until fine, add the ground almonds, eggs, a little salt and pepper and sufficient matzo meal to bind. The amount of matzo meal will vary ...
From goodfood.com.au


FISH FILLETS BAKED IN GARLIC-PARSLEY SAUCE
2021-05-03 Remove from heat, add a pinch of red pepper, combine water and parsley and carefully add it to the sautéed garlic. Add salt and pepper to taste. Cook on medium heat for 5 minutes and put aside. In a baking pan spread sautéed onions and lay fish over it., skin side down. Sprinkle with salt and pepper and spoon the parsley-garlic sauce on top.
From everybodylovesitalian.com


GLUTEN-FREE GEFILTE FISH PASSOVER RECIPE | ELANA'S PANTRY
2011-03-23 Heat oil in a large frying pan. Sauté onion over medium-low heat until soft and transparent, cool for 10 minutes. Pulse onions, eggs, salt, pepper, and lemon juice into fish mixture. Pulse in dill, carrots and parsley. Refrigerate mixture for 3 hours. Heat a large pot of water and bring to a boil.
From elanaspantry.com


EASY GEFILTE FISH - FOOD LION
2018-11-06 Directions. In a small pan, heat the olive oil over medium heat and sweat onion until soft, around 5 minutes. Let cool. Finely chop fish and place in a bowl
From foodlion.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


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


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 - CHATELAINE
In a wide shallow saucepan, combine fish stock, carrots, sliced onion, bay leaf and peppercorns. Bring to a boil over high heat. Reduce heat and simmer 5 …
From chatelaine.com


RECIPES - A&B GEFILTE FISH
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 …
From bestgefiltefish.com


GEFILTE FISH (HOMEMADE & KOSHER FOR PASSOVER) RECIPE
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 gofoodfood.cc


WORLD BEST SEA FOOD RECIPES: GEFILTE FISH WITH PARSLEY SAUCE
2 add the wine, bay leaf, thyme, salt and pepper to taste. the water and 2 tablespoons of the parsley. bring to a boil and simmer for about 20 minutes. place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. simmer uncovered 1 1/2 to 2 hours, turning occasionally.
From fishofsea.blogspot.com


RECIPE DETAIL PAGE | LCBO
1 Combine onions with eggs, seasonings, sugar and oil in a food processor. Process until reduced to a smooth purée. Pour into a large bowl and stir in ½ cup (125 mL) matzoh meal. Leave for 30 minutes until absorbed. 2 Cut the fish into 1-inch (2.5-cm) chunks. Place half the fish in the food processor, and process for 5 to 10 seconds until the ...
From lcbo.com


GEFILTE FISH RECIPE - THE SPRUCE EATS
2021-06-15 Make the Fish Stock and Cook the Gefilte. Gather the ingredients. In a large soup pot, mix together sliced carrots, sliced onions, quartered garlic cloves, sugar, paprika, salt, white pepper, and 4 cups water. Bring to a boil. Reduce the stock to a simmer and gently place the fish balls into the stock.
From thespruceeats.com


RECIPE - GEFILTE FISH
Important: You must be 19 years of age to purchase alcohol. View Cart Same-Day Pickup
From lcbo.com


GEFILTE FISH - DIANEISRAELCHICAGORECIPES.COM
2022-07-02 Serve with Horseradish Sauce and garnish with fresh sprigs of parsley; This Gefilte Fish recipe was inspired by one from Ellyn Goodrich called “Alaskan Halibut and Salmon Gefilte Fish Terrine.” While Goodrich’s recipe makes a “loaf,” mine is made into the more traditional balls. I’ve also added more vegetables to make the dish ...
From dianeisraelchicagorecipes.com


HOMEMADE GEFILTE FISH RECIPE FOR PASSOVER AND YEAR-ROUND
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


PASSOVER GEFILTE FISH MOUSSE RECIPE | CDKITCHEN.COM
Beat whites stiff and fold gently into fish mixture. Pour into a oiled tube or ring pan. Bake at 350 degrees F until firm (25 to 30 minutes). Loosen sides in pan and cool a few minutes in pan. Invert gently onto a serving platter and chill well. Slice pieces, garnish with fresh chopped parsley and accompany with a creamy or plain horseradish sauce.
From cdkitchen.com


GEFILTE FISH - KOSHER
2 pounds ground cod, pike, carp, or favorite white fish. Directions: Bring fish stock to a simmer in a large stock pot and add the sliced carrot. Place the onion, eggs, salt, sugar, parsley, thyme, and pepper into the bowl of a food processor. Process to a puree. Pour egg mixture into a large mixing bowl and add the matzo meal.
From koshereye.com


FISH IN PARSLEY SAUCE - RECIPES | COOKS.COM
Remove fish from jar and pour liquid ... tomato paste, tomato sauce, and salt to pan. ... Makes 2 extra large or 4 medium servings (about 6 cups). Makes …
From cooks.com


PASSOVER GEFILTE FISH I - GEFILTE FISH - KOSHER RECIPE - CHABAD
Add eggs, onions, carrots, 5 tablespoons salt and 1/4 cup sugarwater to ground fish. Mix thoroughly. The more you mix fish, the fluffier it will be. Peel carrots and onion, slice into 8 quart pot. Place bones, skin and heads on top of vegetables. Add enough water to pot to cover completely. Add 4-5 tablespoons salt and 4-5 tablespoons sugar-water.
From chabad.org


GEFILTE FISH WITH PARSLEY SAUCE | RECIPE | KOSHER RECIPES, PASSOVER ...
Mar 24, 2018 - The broth adds so much flavor to the fish and then turns into a wonderful sauce to serve with the fish. It is best made with wine, but if you won't have or
From pinterest.com


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