Gefilte Fish

Any white freshwater or saltwater fish is good here, though carp, whitefish, and pike are most traditional. Horseradish is the nearly mandatory accompaniment. Don’t skimp on the carrots, which turn out mushily delicious. Make this a day before you want to serve it.

MAKES: 8 to 12 servings

TIME: About 21/2 hours, largely unattended, plus time to chill

INGREDIENTS:

• 3 pounds scraps of white fish—skeletons, heads (gills removed), and skin
• 2 large onions
• 2 celery stalks, roughly chopped
• 2 bay leaves
• 1 tablespoon peppercorns
• 3 pounds fillets of assorted white fish, preferably freshwater, like carp, whitefish, and pike, rinsed and patted dry
• 3 eggs, lightly beaten
• 3 tablespoons matzo or cracker meal
• Salt and freshly ground white or black pepper
• About 3 cups carrot chunks
• About 1/2 cup horseradish, thinned with a little cream if you like

INSTRUCTIONS:

1. Put the fish scraps in a large pot with 1 onion, celery, bay leaves, peppercorns, and enough water to cover. Bring to a boil, then reduce the heat to low.
2. Peel the other onion, quarter it, and combine it with the fish fillets in a food processor. Pulse until coarsely chopped, making sure not to overprocess (you may need to do this in batches).
3. Add the eggs, one at a time, pulsing after each addition. Add the matzo meal and about 1/2 cup water and process for a few seconds until the mixture is light, smooth, and almost fluffy. Add more water if needed. Season with salt and pepper.
4. Drop the carrot chunks into the simmering stock. With wet hands, shape the fish mixture into small ovals, about the size of eggs. Lower each fish ball into the simmering stock, without worrying about crowding. Cover and simmer for about 1 1/2 hours.
5. Turn off the heat and let the fish cool in the liquid.
6. Use a slotted spoon to transfer the fish balls and carrots to a platter.
7. Increase the heat to high and reduce the stock, if necessary, to about 2 cups. Strain the stock over the fish balls, cover the platter, and refrigerate.
8. Remove the gefilte fish from the refrigerator about 30 minutes before serving. Serve with a bit of the jelly (stock), a few carrot pieces, and a generous amount of horseradish.

When serving, present the gefilte fish with a bit of the jelly, carrot pieces, and a generous amount of horseradish. This traditional dish is best enjoyed chilled and makes a delightful addition to any festive gathering or holiday celebration.

Gefilte fish is a traditional Jewish dish often served during holidays and special occasions. The tender fish balls made from a combination of fish scraps and fillets are cooked in a flavorful stock, chilled, and served with horseradish and carrot pieces. This recipe yields a delicious and comforting appetizer that can be enjoyed as part of a festive meal.