Homemade Authentic Gefilte Fish Recipe

Name: Homemade Authentic Gefilte Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar); 2 lbs whole yellow pike; 1 lb carp (whole); 3 medium onions, peeled and sliced; 1/4 cup salt (separated); 2 tablespoons sugar (separated); 2 tablespoons matzo meal; 3 eggs, lightly beaten; 1/4 cup water; 3 -4 carrots, scraped, and cut into rounds; fresh ground white pepper or black pepper; unflavored gelatin (may not be necessary)

Servings: persons

2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar)
2 lbs whole yellow pike
1 lb carp (whole)
3 medium onions, peeled and sliced
1/4 cup salt (separated)
2 tablespoons sugar (separated)
2 tablespoons matzo meal
3 eggs, lightly beaten
1/4 cup water
3 -4 carrots, scraped, and cut into rounds
fresh ground white pepper or black pepper
unflavored gelatin (may not be necessary)

1
Ask your fishmonger to fillet the fish, reserving the bones and heads for you. Also ask for an extra head (it will improve the broth).
2
Coarsely grind the fish with 2 of the onions in a grinder or processor.
3
Transfer the mixture to a wooden bowl and continue chopping with a mezzaluna (half-moon shaped chopper) as you work in the 2 tablespoons salt, 1 tbsp sugar, matzo meal, eggs, and enough water (about 1/4 cup) to produce a smooth light paste. If you don't have a mezzaluna, you can do this on a cutting board with a knife (**either way, make a well in the center of the mixture before adding the eggs and water).
4
Put the fish heads and bones into a large wide pot along with the carrots, pepper, remaining 2 tbsp salt, 1 tbsp sugar, and one onion. Cover with plenty of water and bring to a boil.
5
In a separate pot, bring to a boil 3 quarts of water.
6
When the first pot comes to a boil, prepare the fish balls. Keeping your hands moist with cold water, form spheres the size of very large eggs (they will expand when cooked) and drop them carefully, one by one, into the pot with the fish bones. The water should be kept at a slow simmer as you continue to add fish balls.
7
After all the balls have been added, simmer for 1.5 hours. Add additional water from the second pot as necessary, so that there is enough liquid to keep the balls afloat.
8
Remove from heat and let the fish balls cool in their liquid.
9
With a slotted spoon, remove the fish balls to a serving platter.
10
Strain the cooking liquid. Pour it into a large wide jar and refrigerate until cold (overnight if possible). It should gel. If it doesn't, rewarm the liquid and dissolve 1 package of gelatin in it. Test by putting a teaspoon of the liquid on a plate and refrigerating; if it doesn't gel, add more gelatin (up to 3 packages) until it does. Refrigerate until chilled.
11
Serve the fish cold with the fish aspic and chrain.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs white fish fillets (whole whitefish, not fillet, whole not accepted by zaar), 2 lbs whole yellow pike, 1 lb carp (whole), 3 medium onions, peeled and sliced, and more.

Yes, Homemade Authentic Gefilte Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Authentic Gefilte Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions