Discover the heartwarming tradition of "My Mother Gefilte Fish," a cherished recipe that brings the flavors of Jewish heritage right to your table! This delightful dish, with its tender texture and rich taste, is more than just a meal—it's a celebration of family, love, and culinary history. Imagine the aroma of freshly cooked gefilte fish wafting through your kitchen, enticing your loved ones to gather around for a taste of nostalgia. Ready to impress your guests with a dish that has stood the test of time? Dive into this recipe and uncover the secrets to making the perfect gefilte fish that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 1 lb ground fish (whitefish, pike, or carp)
- 1 onion, grated
- 2 eggs
- 1/4 cup matzo meal
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup water or fish stock
- Carrots for garnish
Instructions
- Begin by preparing your ingredients. Rinse the ground fish under cold water and pat it dry with paper towels. This helps to remove any excess moisture and ensures a firmer texture.
- In a large mixing bowl, combine the ground fish with the grated onion. Use a box grater or a food processor to finely grate the onion, ensuring it blends well with the fish.
- Add the eggs to the fish and onion mixture. The eggs act as a binder, helping to hold the gefilte fish together during cooking.
- Incorporate the matzo meal into the mixture. This will add texture and help absorb any excess moisture. Mix thoroughly until all ingredients are well combined.
- Season the mixture with salt and pepper. Adjust the seasoning to your taste, keeping in mind that the flavors will intensify during cooking.
- Gradually add the water or fish stock to the mixture. This will help to keep the gefilte fish moist. Mix until the mixture is smooth and slightly sticky.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes. This allows the flavors to meld and makes it easier to shape the gefilte fish.
- While the mixture is chilling, prepare the cooking liquid. In a large pot, bring water to a gentle simmer. You can add additional seasonings, such as bay leaves or dill, for extra flavor.
- Once the mixture has chilled, wet your hands with water to prevent sticking, and shape the gefilte fish mixture into oval patties or balls, about the size of a golf ball.
- Carefully place the shaped gefilte fish into the simmering water. Ensure they are not overcrowded; cook in batches if necessary.
- Cover the pot and let the gefilte fish cook gently for about
- 5 to 2 hours. The fish should be firm and cooked through. Avoid boiling, as this can cause them to break apart.
- Once cooked, remove the gefilte fish from the pot using a slotted spoon and let them cool slightly on a plate.
- For garnish, peel and slice the carrots into rounds. You can add them to the cooking liquid during the last 30 minutes of cooking to infuse flavor and create a beautiful presentation.
- Serve the gefilte fish warm or chilled, garnished with the cooked carrot slices. They can be enjoyed on their own or with horseradish for an extra kick.
Tips
- Choose the Right Fish: For the best flavor and texture, use a combination of whitefish, pike, or carp. This blend will give your gefilte fish a delightful taste that’s both rich and satisfying.
- Keep It Moist: Adding fish stock instead of water can enhance the flavor of your gefilte fish. If you prefer a lighter version, water works just fine, but stock adds that extra depth.
- Chill Before Shaping: Don't skip the chilling step! Allowing the mixture to rest in the fridge for 30 minutes not only helps the flavors meld but also makes it easier to form the patties without them falling apart.
- Simmer, Don’t Boil: Cooking the gefilte fish in gently simmering water is key to achieving a firm texture. Boiling can cause them to break apart, so keep the heat low and steady.
- Garnish for Presentation: Adding sliced carrots to the cooking liquid not only infuses flavor but also creates a beautiful presentation. The vibrant color of the carrots against the gefilte fish makes for an appealing dish.
- Serve with Style: Whether you serve your gefilte fish warm or chilled, don’t forget the horseradish! This classic accompaniment adds a spicy kick that complements the dish perfectly.
Nutrition Facts
Calories: 89kcal
Carbohydrates: 5g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 71mg
