Gefilte Fish - Jewish Steamed Fish Ball Recipe for Passover and Roshashana
The gefilte fish is a traditional Jewish recipe that's made during festive times like Passover and Rosh Hashanah. In fact, it is a must-have dish on the seder table. Traditionally made with carp or pike fish, boiled eggs, matzo meal, then shaped into fish cakes that are simmered in fish broth
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How to Cook Gefilte Fish – Step by Step Gefilte Recipe | Big Y Dig In & Do It
Making gefilte fish at home might seem like a daunting task, but with these step-by-step instructions from Big Y, you'll be enjoying this classic appetizer more often than just for Passover.
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Ingredients:
1 quart kosher fish stock
1 onion, cut into small chunks
2 celery stalks, sliced thickly
1 carrot, sliced
1 tablespoon Food Club olive oil
3/4 cup chopped onion
1 pound cod fillets, cut into chunks
A pinch of saffron
1 teaspoon hot water
1/4 cup ice water
1/4 teaspoon ground white pepper
2-3 dashes hot sauce
1 1/2 teaspoons Food Club lemon juice
1/2 teaspoon Food Club sugar
1 Big Y Large Egg, beaten
1 tablespoon matzo meal
Directions:
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org
Step 1: Wash hands with soap and water.
Step 2: Rinse all fresh produce items under cold running water prior to prepping.
Step 3: In a 4-quart saucepan, combine fish stock, onion, celery and carrot; bring to a boil. Reduce heat, cover and let the stock simmer.
Step 4: In a large skillet over medium heat, add oil. Once hot, add onions and sauté for 5 minutes; remove from heat and set aside.
Step 5: In a small bowl, combine saffron and hot water.
Step 6: Place fish in a food processor and chop by pulsing, adding ice water through the feed tube. Wash hands after handling raw fish.
Step 7: Add salt, pepper, hot sauce, lemon juice, sugar, sautéed onion and egg; blend well. Stir in matzo meal and saffron in water.
Step 8: Shape mixture into 8 oblong patties, about 2 ounces each. Wash hands after handling raw fish.
Step 9: Gently drop patties, one at a time, into hot fish stock. Cover and cook for 25 minutes or until patties are firm. Using a slotted spoon, transfer fish patties to a plate and let cool. Cover and refrigerate until chilled.
Step 10: To serve, garnish and arrange gefilte patties on a lettuce leaf with carrot curls, celery, horseradish and lemon slices.
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About Big Y
Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at
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Pink Rimmed Gefilte Fish
Get the full recipe for pink rimmed gefilte fish
Jamie Geller shows you how to make a new kind of Gefilte Fish.
Stuffed Fish (Gefilte Fish) || Russian Christmas Dinner || Christmas & New Year 2015 Recipes
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Every cook makes stuffed fish his or her own way. Now let's cook a new recipe!
Stuffed Fish (Gefilte Fish)
Ingredients:
2 KG. OF GUTTED CARP
800 G. OF PIKEPERCH FILLET
800 G. OF SEARED TO LIGHTLY BROWNED ONIONS
300 G. SALTED CRACKERS
3 MEDIUM EGGS
200 ML. CREAM (18%)
GROUND BLACK PEPPER TO TASTE
SALT TO TASTE
Preparation:
STEP ONE: RINSE CARP UNDER COLD WATER, DRY WITH PAPER TOWEL.
GENTLY REMOVE THE BOTTOM FINS.
MAKE A SMALL INCISION ALONG THE FISH BELLY.
SEPARATE THE SKIN FROM THE FILLETS WITH SPOON
SNIP THE BACKBONE NEAR THE TAIL.
STEP TWO:
MAKE AN INCISION INSIDE OF FILLET, THEN SEPARATE IT OF THE FIN.
REPEAT THE PROCESS ON THE OTHER SIDE OF THE FIN BONES.
SET ASIDE FISH CARCASS WITH SKIN.
SKINLESS FISH PUT ON CUTTING BOARD AND SEPARATE FROM BONES
CUT CARP FILET IN MEDIUM PIECES, IN FOOD PROCESSOR BOWL
COMBINE
PIKEPERCH FILLET
ONION
CRACKERS
LET CRACKERS SOAK IN CREAM
SEASON TO TASTE
STEP THREE: SEPARATE YOLKS FROM WHITES.
ADD YOLKS TO THE STUFFING,
ADD WHITES, BEATED TO STIFF PEAKS
GENTLY MIX STUFFING FOR AIRNESS
SPREAD FOIL ON THE TABLE, THEN SPRINKLE WITH OLIVE OIL
FILL FISH WITH STUFFING AND ROLL IN FOIL
COOK IN PREHEAT TO 160°C OVEN ABOUT 1,5 HOUR
SERVE COLD WITH HORSERADISH OR MUSTARD
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How to Make Gefilte Fish
Watch more How to Celebrate Jewish Holidays videos:
Make this delicious gefilte fish for Passover. Enjoy it hot or cold.
Step 1: Prepare stock
Combine the onions, sliced carrots, water, salt, and sugar in the large pot.
Step 2: Bring to boil
Bring the stock to a boil; then reduce the heat to simmer for 15 to 20 minutes with the lid on.
Step 3: Combine ingredients
Combine the remaining ingredients in the large bowl. With the hand mixer, beat the mixture on medium speed for 20 minutes.
Tip
Alternatively, combine it in a food processor for 3 to 4 minutes.
Step 4: Moisten hands
Moisten your hands with cold water and shape the mixture into golf-ball sized balls. Carefully place them the stock.
Step 5: Simmer
Simmer for one and a half to two hours, partially covered. Remove the fish balls from the broth with the slotted spoon.
Step 6: Garnish
Garnish each piece with a carrot slice and serve with the horseradish.
Did You Know?
Did you know? The term red herring comes from a strategy used by 19th century British fugitives, who would rub a herring across their trail as a way of throwing search dogs off their scent.