Name: Classic Ashkenazic Gefilte Fish
Yield: Serves Eight
Ingredients: 1 kg/2¼ lb of 2–3 varieties of fish fillets, such as carp, whitefish, yellow pike, haddock and cod; salt and ground black pepper; 1–2 pinches of ground cinnamon; 3 carrots; horseradish and beetroot (beets), to serve; fish stock, for simmering; 2–3 onions; 2 eggs; 30–45 ml/2–3 tbsp medium matzo meal; 120 ml/4 fl oz/½ cup cold water; 15–45 ml/1–3 tbsp sugar

Preparation info

Serves
Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Gefilte means stuffed and originally this mixture of chopped fish was stuffed back into the skin of the fish before cooking. Over the centuries, it has evolved into the classic balls of chopped fish that are served at the start of most Jewish festivities. The amount of sugar and pepper used usually reflects the region of origin.

Ingredients

1 kg/2¼ lb of 2–3 varieties of fish fillets, such as carp, whitefish, yellow pike, haddock

Method

Place the fish fillets on a plate, sprinkle with salt and chill for 1 hour, or until the flesh has firmed. Rinse the fish well, then put in a food processor or blender and process until minced (ground).
Put the fish into a bowl, add t