How to Cook Gefilte Fish – Step by Step Gefilte Recipe | Big Y Dig In & Do It

Wash hands with soap and water.

Rinse all fresh produce items under cold running water prior to prepping.

In a 4-quart saucepan, combine fish stock, onion, celery and carrot; bring to a boil. Reduce heat, cover and let the stock simmer.

In a large skillet over medium heat, add oil. Once hot, add onions and sauté for 5 minutes; remove from heat and set aside.

In a small bowl, combine saffron and hot water.

Place fish in a food processor and chop by pulsing, adding ice water through the feed tube. Wash hands after handling raw fish.

Add salt, pepper, hot sauce, lemon juice, sugar, sautéed onion and egg; blend well. Stir in matzo meal and saffron in water.

Shape mixture into 8 oblong patties, about 2 ounces each. Wash hands after handling raw fish.

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.

To serve, garnish and arrange gefilte patties on a lettuce leaf with carrot curls, celery, horseradish and lemon slices.

Equipment Needed

Spice Level: