Gefilte Fish Recipe

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Gefilte Fish
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Ingredients
14
Count
Nutrition
232
Calories
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Ingredients:

Directions:

  1. 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
  2. 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
  3. 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
  4. 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.
  5. Tips from the Epicurious test kitchen: · Because whitefish, carp, and pike are no longer commonly eaten, your fish store will probably require that you order them ahead of time and buy the whole fish. Be aware that you should order twice as many pounds of whole fish as you want of the finished fillets. Thus, to get 1 1/2 pounds of whitefish fillet, you should order 3 pounds of whole fish — approximately 2 fish. · For the best flavor, we prefer a mix of all 3 kinds of fish: 2 whole whitefish, 1 whole pike, and about 1/3 of a whole carp (save the rest for another use). After filleting, this comes out to about 1 1/2 pounds of whitefish fillet, 1 pound of pike fillet, and a 1/2 pound of carp fillet. · To keep the patties very delicate, we like to form them with 2 large cooking spoons rather than making patties: Use one spoon to scoop up a heaping spoonful of batter, then use the other to gently push the batter into the boiling stock. Made this way, the recipe will yield more than 12 patties. They will be slightly misshapen, but extremely light.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 231.73 Kcal (970 kJ)
Calories from fat 156.5 Kcal
% Daily Value*
Total Fat 17.39g 27%
Cholesterol 91.74mg 31%
Sodium 548.59mg 23%
Potassium 256.05mg 5%
Total Carbs 12.54g 4%
Sugars 4.24g 17%
Dietary Fiber 2.54g 10%
Protein 7.5g 15%
Vitamin C 5.6mg 9%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 42mg 4%
Amount Per 100 g
Calories 140.65 Kcal (589 kJ)
Calories from fat 95 Kcal
% Daily Value*
Total Fat 10.56g 27%
Cholesterol 55.69mg 31%
Sodium 332.99mg 23%
Potassium 155.42mg 5%
Total Carbs 7.61g 4%
Sugars 2.57g 17%
Dietary Fiber 1.54g 10%
Protein 4.55g 15%
Vitamin C 3.4mg 9%
Vitamin A 0.1mg 4%
Iron 0.3mg 2%
Calcium 25.5mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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