Toss the Jar: Homemade Gefilte Fish for Passover

Gefilte fish is usually purchased pre-made in a jar, but this is one dish that really pays to make from scratch. It is traditionally eaten at the start of the Passover meal on the first and second nights of the Jewish holiday. 

Because gefilte fish comes from inland Eastern European countries such as Poland and Russia, the fish used were fresh water varieties such as carp, pike, whitefish, or perch. The fish filets were ground together then stuffed back into the skin of the fish to be poached. Gefilte means stuffed in Yiddish. Enjoy my more modern recipe...

Recipe
8-10 servings

Fish Patties
2 pounds fish filets (carp, pike, perch, whitefish) ground to a slightly chunky paste
2 carrots, peeled and finely ground
1 large onion, finely ground
2 eggs, beaten
2 teaspoons salt
½ teaspoon pepper
½ cup matzoh meal
¼ cup sugar (optional)

1.    Grind the fish in a food processor until fairly smooth, but still slightly chunky. You can ask the store where you buy the fish to do it for you, or you can grind it in a food processor.  Remove to a bowl.

2.    Very finely chop/grind the carrot and onion.  Add to the ground fish, along with the eggs, salt, pepper, matzoh meal, and optional sugar

Poaching Liquid
2 quarts (8 cups or enough to just cover the fish) water
3 large carrots, peeled and cut in half
2 onions, peeled and cut in quarters
1 tablespoon salt
½ teaspoon pepper
¼ cup sugar (optional)

3.    Use the widest pot you have. Bring the water to a boil, along with the carrots, onions, salt, pepper, and optional sugar.

4.    Wet your hands, or the fish will stick. Form the mixture into ovals, using about 1/3 cup for each.

5.    Gently drop each into the simmering broth, trying not to crowd them. 

6.    Cover and poach over medium heat, for about 45 minutes, making sure the fish is cooked through in the center.

7.    Let the gefilte fish cool before removing from the pot.  Place in a baking dish and cover with the carrots and broth (which will turn to gelatin when it’s refrigerated).

8.    Refrigerate for several hours before serving.

9.    To serve, place the gefilte fish on individual serving plates on top of a decorative lettuce leaf. Garnish with a few slices of the cooked carrot. Place a little of the cooled gelatin on the side. Pass a sauce dish with the beet, horseradish sauce below.

Lemon and Beet Horseradish Sauce
1 jar prepared horseradish with beets
Juice of 1/2 lemon
1 tablespoon sugar (or more to taste)

Combine the 3 ingredients in a small serving bowl. Mix until the sugar dissolves.