Gefilte Fish with Beet Horseradish
Ingredients
- 4 cups Fish stock
or fish bones with water
- 2 sprigs Parsley
- ½ cup Onion)
(chopped
- ½ cup Carrots )
(chopped
- 1 tsp Kosher salt
- 10 Black peppercorns
- ½ tsp Fennel seeds)
(optional
- 2 leaves Bay leaves
- 1 slice Lemon slice
- 2 lbs Fish fillets
ground
- 1 cup Onion
roughly chopped
- 2 Boiled eggs)
(large
- 2 Fresh eggs)
(large
- ¾ cups Matzo meal
- 5 tbsp Sugar
- 1 sprig Parsley
- ½ tsp Kosher salt
- ½ tsp Black pepper
- 2 cups Horseradish)
(grated
- 1 cups Raw Beet)
(grated
- ¼ cup White vinegar
- 3 tbsp Sugar
Directions
- 1
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.
- 2
Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make ground fish. Remove and set aside.Pro tip - Traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes.
- 3
In a large bowl, add all the fish cake ingredients starting from ground fish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.
- 4
Once the fish broth is ready, reduce the heat to low so the broth is at a gentle simmer.
- 5
Peel and grate the horseradish and beets in a bowl. Add the vinegar, salt, and sugar - Combine well.
Gefilte Fish with Beet Horseradish
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About this Recipe
Prepare for your Seder table or Rosh Hashanah feast with this classic Gefilte Fish with Beet Horseradish, a beloved dish steeped in Jewish culinary tradition. This recipe guides you through creating an authentic experience, ensuring a memorable addition to your festive spread.
Unlike store-bought versions, this recipe allows you to craft tender, flavorful fish cakes from scratch, simmered in a rich, aromatic fish broth. The vibrant, tangy beet horseradish offers a delightful contrast, elevating the entire experience with its unique balance of sweet and piquant notes.
What you'll discover is a collection of tender, savory fish cakes, subtly seasoned with fresh onion, parsley, and matzo meal. Each bite offers a comforting and satisfying texture. The accompanying beet horseradish provides a bright, piquant counterpoint, with the sweetness of sugar and tang of white vinegar beautifully balancing the horseradish's natural zing. This dish is designed to feed a crowd, yielding 20 servings, making it perfect for large family gatherings and festive celebrations.
- While the recipe uses ground fish fillets, traditionally gefilte fish is made with carp or pike. Feel free to use your preferred firm white fish. The fennel seeds in the fish stock are optional; you can omit them if you prefer. You can also adjust the sugar and white vinegar in the beet horseradish to match your preferred level of sweetness or tang.
A quintessential centerpiece for Passover Seder or Rosh Hashanah, this Gefilte Fish with Beet Horseradish is best served chilled, often garnished with fresh parsley and a decorative slice of carrot from the cooking broth.