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Author Notes: We did it! What is it you may ask? Make gefilte fish edible. Mazel! Some of you out there may see the words gefilte fish and cringe. Blech! I know I did. That is until I ventured out to make my own recipe. Turns out homemade fish balls are delish! I teamed up with my friend Hilah of Hilah Cooking to make this easy gefilte fish recipe. We even classed it up by using salmon! —What Jew Wanna Eat
- 1 quart fish stock (homemade or store bought)
- 3/4 pound boned whitefish (turbot, cod, pike, etc.)
- 3/4 pound boned salmon
- 1 tablespoon vegetable oil
- 1 medium onion, fine diced
- 2 large eggs
- 1/2 cup matzo meal
- 1/2 cup chopped parsley
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Horseradish Dipping Saice
- 1/2 cup sour cream
- 1/3 cup horseradish
- 3 tablespoons chopped fresh dill
- salt to taste
- In a small pan, heat the olive oil over medium heat and saute the onion until soft, or about 5 minutes. Let cool.
- Chop the fish into fine pieces and place in a bowl. Add the cooled onions, eggs, matzo meal, parsley, salt, and pepper and combine. The mixture should be firm enough to be able to form into balls. If it is too soft, add a bit more matzo meal, if it is too hard add a bit of the fish stock.
- Form 2-3 tablespoons of the fish mixture into smooth balls and set aside. You should get 12 balls.
- Add the balls to the simmering broth in a single layer and simmer until cooked through, about 10 minutes.
- Remove the gefilte fish with a slotted spoon and drain on a paper towel.
- To make the horseradish sauce, combine all ingredients. Serve gefilte fish room temperature or cold on a bed of lettuce with the horseradish sauce!