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!
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!
- 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
- 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!