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Gefilte Fish

Ingredients

To make the fish stock:

  • 3 pounds fish heads, skin and bones, rinsed, well and gills removed, cut in small pieces
  • 1 medium-size carrot, trimmed, peeled and quartered
  • 1 medium-size onion, peeled and quartered
  • ½ rib of celery, peeled and quartered
  • 1 bay leaf
  • 4 cups water
  • 1 ½ tablespoons kosher salt
  • 3 medium-size carrots, trimmed, peeled and sliced crosswise 1/8-inch thick

To make the fish mixture

  • ¼ pound white fish fillets, skinned
  • ¼ pound carp fillets, skinned
  • ¼ pound pike fillets, skinned
  • 1 medium-size onion, peeled and quartered
  • 2 large eggs
  • 6 tablespoons matzoh meal
  • 6 tablespoons cold water
  • ½ teaspoon kosher salt
  • Pinch freshly ground black pepper
  • ½ to 1 teaspoon unflavored gelatin, as needed
  • Red and white horseradish
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      262 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 44 grams protein; 160 milligrams cholesterol; 1611 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. To make the stock, place all the ingredients for the stock except the carrot slices in a two-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 30 minutes. Prick plastic.
  2. Remove from oven. Uncover and strain. Pour half of the stock back into dish. Set remaining broth aside. Add sliced carrots to the cooking dish. Cook, covered, for 10 minutes. Prick plastic to release steam.
  3. Remove from oven and uncover. Set aside.
  4. To make the fish mixture, place the fillets and onion in a food processor. Process until smooth. Add the remaining ingredients except gelatin and horseradish and process just until combined. Refrigerate until cold. With damp hands, shape mixture into eight plump ovals, about 1/4 cup each.
  5. Arrange the ovals in spoke fashion around the edge of a 14-by-11-by-2-inch oval dish. Remove carrots from broth with a slotted spoon and place in center of dish. Pour broth from the dish over all. Cover tightly with microwave plastic wrap, leaving a small vent in one corner. Cook for 10 minutes. Prick plastic.
  6. Place a small plate in the freezer (to use later to test gel of stock).
  7. Remove fish from oven. Uncover, and turn each piece over. Let fish cool in the broth for 30 minutes.
  8. Test the jelly by pouring a spoonful of broth onto the cold plate. Place the plate in the freezer for 1 minute. Broth should be firm. If it is not, place the reserved broth in a bowl and sprinkle 1/2 teaspoon gelatin on top. Let stand for 2 minutes. Stir well and repeat test with chilled plate. If broth is still not firm, add another 1/2 teaspoon gelatin and repeat test.
  9. Place gefilte fish in the smallest deep container that can hold it in one layer. Cover with all of the broth. Chill fish and broth at least 24 hours.
  10. Serve gefilte fish chilled, with some of the jelled broth and carrots. Pass horseradish in a separate bowl.

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