Hello again! We did it! What is it you may ask? Make gefilte fish edible. Mazel! Some of you out there may see the words gefilte fish and cringe. Blech! I know I did. That is until I ventured out to make my own recipe. Turns out homemade fish balls are delish! I teamed up with my friend Hilah of Hilah Cooking to make this easy gefilte fish recipe. We even classed it up by using salmon! Note how Hilah wore an adorable New York shirt as an homage to my east coast roots. I, of course, just wore all black. And please excuse my unbrushed hair- I stayed up way too late the night before clearing off the dance floor on 6th Street catching up on my Torah reading. Let me know what Jew all think and if you would like to see more videos on WJWE!
For those of you new to WJWE, you can follow me on Facebook, Twitter and RSS or subscribe via the form on the right for more recipes! Thanks again, Hilah, I had a blast!
Here is the recipe for your convenience, but make sure to check out the video. It’s pretty funny if I do say so myself!
Gefilte Fish
Ingredients
- Stock:
- 1 quart fish stock homemade or store bought
- 1 clove garlic crushed
- 1 celery heart sliced
- 1/2 a lemon
- Salt and pepper
- *
- Gefilte fish:
- 3/4 pound boned salmon
- 3/4 pound boned whitefish turbot, cod, pike, etc.
- 1 tablespoon vegetable oil
- 1 medium onion fine diced
- 2 large eggs
- 1/2 cup matzo meal
- 1/2 cup chopped parsley
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- *
- Horseradish sauce:
- 1/2 cup sour cream
- 1/3 cup horseradish
- 3 tablespoons chopped fresh dill
- Salt to taste
Instructions
- For the stock: Pour into a large soup pot and add 2 cups of water. Add the garlic, celery, and salt and pepper. If you are skinning your fish yourself, add the fish skin, too. Squeeze the lemon into the broth and then drop the rind in, too. Bring to a boil, then simmer while you prepare the fish balls.
- In a small pan, heat the olive oil over medium heat and saute the onion until soft, or about 5 minutes. Let cool.
- Chop the fish into fine pieces and place in a bowl. Add the cooled onions, eggs, matzo meal, parsley, salt, and pepper and combine. The mixture should be firm enough to be able to form into balls. If it is too soft, add a bit more matzo meal, if it is too hard add a bit of the fish stock.
- Form 2-3 tablespoons of the fish mixture into smooth balls and set aside. You should get 12 balls.
- Add the balls to the simmering broth in a single layer and simmer until cooked through, about 10 minutes.
- Remove the gefilte fish with a slotted spoon and drain on a paper towel.
- To make the horseradish sauce, combine all ingredients.
- Serve gefilte fish warm or cold on a bed of lettuce with the horseradish sauce!
Notes
My precious kinder,
I am kvelling after seeing you create gefilte fish on video. Never has Passover looked more appetizing. I could almost taste it! You are going to put the cans and jars of gefilte fish out of business.
Happy Passover!
Your loving Bubbe
Aw thanks, Bubbe! Can’t wait to see you next week!
Yes it has always made me cringe but I couls get behind this…
Ha these are tasty I swear! Though I may try to pan fry the leftovers…
I wish you could cater for us! These look so good and not too difficult to make. Also healthy…who knows what is REALLY in jarred gefilte fish…..
Ha yup they are pretty easy and pretty healthy too! You could even use Greek yogurt with the horseradish to make them healthier!
Hello Amy,
I just found you while watching this vid on HilahCooking. You mention not all matzo meals are alike. Could you give us your opinion on the best tasty meal for us Gentiles.
Happy New Year,
Cathy
Hi Cathy! I would say to make your own so you can use your favorite matzo. I like the Yedudah brand or Manischewitz organic. Here is a recipe if you need one! http://www.sassyradish.com/2012/04/homemade-matzo-meal/
Thank you for the recipe. I’ll be on the lookout for either brand and get to crackin’.
Great! Let me know how that turns out!
These look delicious and healthy. Can they be made ahead and frozen?
Thanks! I do not recommend freezing them as they can get mushy.