Gefilte Fish

Name: Gefilte Fish
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Cuisine: Jewish
Ingredients: 1 teaspoons freshly ground black pepper, plus more as needed; 79 milliliters peeled and large-dice carrot (from about 1/2 medium carrot); 3 larges eggs, lightly beaten; 907 grams mix of skinned white mild-flavored fish fillets, such as cod, halibut, pike, or grouper; 2 liters quarts fish stock; 4 teaspoons kosher salt, plus more as needed; 3 Tbsps freshly squeezed lemon juice; 1 teaspoon packed, finely grated lemon zest (from about 1 medium lemon); 79 milliliters matzo meal; 237 milliliters dice yellow onion (from about 1 medium onion); 79 milliliters peeled and large-dice parsnip (from about 1/2 medium parsnip)

Gefilte Fish is a dairy free and pescatarian hor d'oeuvre. One portion of this dish contains roughly 10g of protein, 2g of fat, and a total of 70 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. This recipe is typical of Jewish cuisine. A mixture of kosher salt, lemon zest, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Place the fish stock in a large, wide stockpot and bring to a simmer over medium heat. Reduce the heat to medium low and maintain a low simmer.

Ingredients you will need

Fish Stock

Equipment you will use

Pot

Place the onion, carrot, and parsnip in a food processor fitted with a blade attachment. Process until the vegetables are very finely chopped, stopping to scrape down the sides of the bowl as needed, about 1 minute total.

Ingredients you will need

Vegetable

Parsnip

Carrot

Onion

Equipment you will use

Food Processor

Bowl

Transfer to a large bowl and set aside.

Equipment you will use

Bowl

Cut the fish into 1-1/2-inch pieces.

Ingredients you will need

Fish

Place half of it in the food processor and process until a ball has formed, about 30 seconds.

Equipment you will use

Food Processor

Transfer the ball to the bowl with the vegetables and repeat with the remaining fish.

Ingredients you will need

Vegetable

Fish

Equipment you will use

Bowl

Sprinkle the fish mixture and vegetables with the matzo meal.

Ingredients you will need

Matzo Meal

Vegetable

Fish

Add the eggs, lemon zest, lemon juice, and measured salt and pepper. Using clean hands, mix until combined (don’t squeeze or overwork). To taste for seasoning, form a small patty and poach it in the fish stock until firm and cooked through. Taste the patty and add more salt and pepper to the fish mixture as needed. Repeat the seasoning test as needed.Using wet hands and a 1/4-cup measure, form the fish mixture into 3-inch-long ovals.

Ingredients you will need

Salt And Pepper

Lemon Juice

Fish Stock

Lemon Zest

Seasoning

Egg

Fish

Place on a baking sheet.Gently place the ovals in the simmering stock. Cover with a tightfitting lid and simmer until firm and cooked through, about 10 minutes. Using a slotted spoon, carefully remove the ovals from the stock and transfer to a clean baking sheet to cool.

Ingredients you will need

Stock

Equipment you will use

Slotted Spoon

Baking Sheet

Pour the stock through a fine-mesh strainer set over a large heatproof bowl, discarding the solids. Allow the stock to cool to room temperature.Meanwhile, place the cooled gefilte fish in a large container with a tightfitting lid and refrigerate. When the stock is cool, pour it into the container with the gefilte fish, making sure they are submerged. Cover and refrigerate at least 1 hour and up to overnight.To serve, use a slotted spoon to transfer the gefilte fish from the stock to a serving platter.

Ingredients you will need

Stock

Fish

Equipment you will use

Sieve

Slotted Spoon

Bowl

Serve with beet horseradish or dill-horseradish mayonnaise, if using.

Ingredients you will need

Horseradish

Mayonnaise

Beet

Dill

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper, plus more as needed 79milliliters

peeled and large-dice carrot (from about 1/2 medium carrot)3larges

eggs, lightly beaten 907grams

mix of skinned white mild-flavored fish fillets, such as cod, halibut, pike, or grouper 2liters

quarts fish stock 4teaspoons

kosher salt, plus more as needed 3Tbsps

freshly squeezed lemon juice 1teaspoon

packed, finely grated lemon zest (from about 1 medium lemon)79milliliters

matzo meal 237milliliters

dice yellow onion (from about 1 medium onion)79milliliters

peeled and large-dice parsnip (from about 1/2 medium parsnip)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.