Gefilte Fish | Gefilte Fish Recipe for Passover |Jewish Passover Fish
Gefilte Fish Recipe with Beet Horseradish for Passover
The gefilte fish is a traditional Jewish recipe that's made during Passover and a must have on the seder table. Traditionally made with carp or pike with matzo meal into fish cakes that are simmered in a broth of strong fish stock. This simple, easy and effortless recipe add tons more flavor and simplifies the process so it's easy for anyone to make.
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Gefilte Fish Recipe
#GefilteFish #Passover
Ingredients for 12 gefilte fish
800 grams or 1.7 pounds of whitefish
two slices of carp 1 or 2.5 cm thick
carp head
8 cups or 1.8 liters of water
1 cup or 250 mils matzah meal
3 eggs
2 onions with the peel
6 carrots
3 parsnip
2 celery stalk and celery leaves
1 sweet potato
a bouquet of parsley
1 sheet of kombu seaweed
3 tablespoons of sugar
2 tablespoons vegetable oil
salt and pepper
Instructions
1. set a side one carrot, one parsnip and one small onion
2. place the rest of the vegetables in the boiling water
3. add the crap pieces and cook until all the veggies and fish are tender (about 30 minutes)
4. once the carrots are tender, remove 4 of them from the pot and set aside
5. add 2 tablespoons of sugar to the broth, 1 teaspoon of salt, 1/4 teaspoon of black pepper (you can adjust to your liking)
6. grate the carrot, parsnip and small onion that were set aside
7. in a food processor, blitz the whitefish until pasty
8. add the grated veggies, the matzah meal, the eggs, teaspoon salt, 1/4 teaspoon salt, 1 tablespoon sugar, 2 tablespoons of vegetable oil and blitz until well blended
9. place the mixture into a bowl and into the refrigerator for 30 minutes
10. pour the broth through a mesh strainer lined with cheesecloth
11. pour back into a shallow pan and bring to a very low simmer
12. divide the gefilte mixture into 12 equal parts
13. make 12 even, oval balls and cook in the hot broth for 1 and 1/2 hours
14. after the gefilte fish is cooked, pour the broth through the mesh strainer lined with cheesecloth, in order to keep the broth clear
serve at room temperature or cold and add horseradish on the side
enjoy!
Gefilte Fish Recipe for the famous GEFILTE FISH! For Rosh Hashana 2020 !
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For the fish balls aka gefiltefish you will need
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3 kg of minced Carp - get a ready one or make on your own be ready to work with small fish bones and spend more time in the kitchen.
- 3 eggs
- 200 g of Matzo meal
- Salt and pepper to taste
- 4 onions
- 2 carrots
- 5 cloves of garlic
- A bunch of parsley
- Oil to fry the vegetables
- Cube and fry the onions let it cool
- Grade and fry the carrots let it cool
Mix all the vegetables that you strained from the soup with a matzo meal and blend it to a nice purre together with fried carrots and onions. While blending add some fish soup that we already have
Add to it the finally cutted parsley and minced garlic
Mix all well with a minced fish and eggs
Add salt and pepper to taste
Let the flavors to open in the fridge at least for 2 - 3 hours but always better overnight
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For the fish soup that later will become a jello
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- 1 Carp and 6 carp heads and 6 Carp tales and all the parts that you won't be using to feed you or a cat will go to a big pot
- ½ head of celery root
- 1 root of parsley
- 2 celery stalks
- ½ leek white as well as green parts
- 3 carrots
- 3 onions
- 1 head of garlic
- A bunch of parsley
- Black pepper
- English pepper
- Salt to taste we suggest to start 2 S.S.
- 2 Bay leaves
- A small piece of hot pepper to open and strengthen the flavors
Put everything into a pot. Cover all the ingredients with cold water and bring to boil, simmer for 2 -3 hours.
Strain the broth - keep the vegetables we will use them as well. As for the fish it's actually a nice finger food and the head can be served as a Rosh Siman . If you have no intention to eat what's left from the fish…. Wel can you at least find a cat to feed in order not to waste food?
Boiling and oven etap
- 2 carrots
- 2 beetroots
- 2 onions
All cut in rings
In a duch oven or a rank arrange the onions the fresh beets and with a wet hand form the fish balls, arrange them on a beet so it will be easy to serve it and garnish it with a carrot. Pour over the fish soup.
Now you put your duch oven on the stove and bring to boil following the 1 hour in an oven on 150 °C or put directly to a 180 °C for an Hour and a half.
Another way its just to boil little balls and let them cool in a fish brought. That way you will have nice yellow colored gefiltefish. And yes shall we put a beetroot to dise it in red or only use a carrot is another dispute of a gefiltefish story.
Let it cool and serve with love. It's so good with Hazeret ( Chren / Horseradish ) but as the holidays are all about simanim the Hazeret is considered to be like Gzerot and we want them all to be good so we are not supposed to eat it…. Ok the mayo will have to do the job.
B’teavon
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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What is Gefilte fish? Sven explains
Passover begins Friday, and Sven heads to Coastal Seafoods in Minneapolis where they make a family-recipe of Gefilte fish...a staple of their Seder plate & Jewish cuisine!
The Beauty of Gefilte Fish
Each year, the Hermelin family of Detroit come together to celebrate Passover (pesach)—honoring the liberation of the Jews from slavery in ancient Egypt—by eating Gefilte fish, the meal that stars in New York-born director Rachel Fleit’s new film.
While simple on the surface, Gefilte is stuffed with history and meaning (just like the recipe itself, which includes a paste of fish, salt, vegetables and egg). However, “Gefilte isn’t about the fish,” suggests the Brooklyn-based writer and director. Instead, “it becomes a lightening rod, in which we project all of our feelings about family, identity, tradition, struggle, loss—and as always, love.”
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