Gefilte Fish

Name: Gefilte Fish
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes 8 to 12 servings
Ingredients: 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 1 tablespoon peppercorns; 2 bay leaves; 2 celery stalks, roughly chopped; 2 large onions; 3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin; 3 pounds Whitefish scraps-skeletons, heads (gills removed), and skin; Salt and white (preferred) or black pepper to taste; Salt and white (preferred) or black pepper to taste; 3 tablespoons matzo or cracker meal; 3 tablespoons matzo or cracker meal; 3 eggs, lightly beaten; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; 3 pounds fillets of assorted fish, preferably freshwater, like carp, Whitefish, and pike, rinsed and patted dry; About 3 cups carrot chunks; Salt and white (preferred) or black pepper to taste; About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste; About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste; About ½ cup Creamy Horseradish Sauce, Sharp Horseradish Sauce, or prepared horseradish to taste

Preparation info

Makes
8 to 12
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Traditionally made with freshwater fish—carp, whitefish, and pike—this is just as good with fish from the sea. You can even mix in some darker fish, like bluefish and salmon, although it is not traditional. Equally untraditional is the food processor, which makes this formerly formidable job a snap. Good, strong horseradish is the essential accompaniment. Make this a day before you want to serve it.

Ingredients

Fish course
Pescatarian
Eastern Europe

Ingredients

Method