How To Make Gefilte Fish
Gefilte Fish recipe. A delicately flavoured, patty of ground white fish, poached in a wholesome, steaming broth. Gefilte Fish is a passover favourite.
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Step 1:
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You will need….
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Step 2:
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Make the broth
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Put the whole carrots and onions into the saucepan. Then add the celery, black pepper, sugar and salt. Next, add the fish trimmings and cover with 3 litres of water. Bring it all to a simmer, spooning out any impurities that have collected on the top and allow it to gently bubble until the carrots are soft, which will take roughly 30 to 40 minutes.
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Step 3:
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Make the fish mix
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Firstly, add the ground carp or pike into a bowl. Follow with the eggs, matzo meal, season with salt and pepper and finally add the sugar. Mix well.
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Step 4:
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Strain the broth
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Remove the carrots from the broth, reserving them for later use and strain it into a pan below. Take care as the steam may be hot! Then place the pan back onto a medium heat, to gently simmer. Discard the rest of the vegetables from the broth.
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Step 5:
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Shape the fish balls
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Using your hands, shape the fish mixture into oval shaped balls. Keeping your hands wet prevents the dough from sticking. Then gently slide them into the simmering liquid. Cover the pan and cook for 1.5 hours.
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Step 6:
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Slice the carrots
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Take the carrots reserved earlier, slice them into medium sized rings and set aside.
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Step 7:
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Garnish and chill
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After 1.5 hours, remove the broth from the heat and set it aside to cool down, for roughly 1/2 an hour. Once cooled, gently remove the fish balls and place them into a serving dish, pouring a little of the fish broth over the top to enhance the flavour. Then top each of the balls with a carrot ring. Wrap the dish with cling film and transfer to the fridge, to chill, until you are ready to serve.
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Step 8:
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Serve
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Once the dish is cold, you may garnish it with some parsley. Serve with some horseradish sauce, to totally titillate your taste buds!
