Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I’ve even made them with salmon; the light pink color makes a nice change of pace. It’s best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.
Ingredients:
- 1 1/2 pounds rockfish fillet
- 1/2 pound pike fillet
- 1/2 pound flounder fillet
- 8 cups fish stock, preferably homemade
- 3/4 cup matzo meal
- 4 large eggs, lightly beaten
- 2 tablespoons sugar
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 2 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- Boiled Carrots with Prepared Horseradish for serving
- Vegetable stock or water can be used instead of fish stock.
Instructions:
- Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
- Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
- Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges—about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.
Baked Gefilte Fish • Yield: 6 servings
Ingredients:
- 1 1/2 pounds rockfish fillet
- 1/2 pound pike fillet
- 1/2 pound flounder fillet
- 8 cups fish stock, preferably homemade
- 3/4 cup matzo meal
- 4 large eggs, lightly beaten
- 2 tablespoons sugar
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon freshly grated lemon zest
- 2 1/2 teaspoons salt
- 1/8 teaspoon freshly ground black pepper
- Boiled Carrots with Prepared Horseradish for serving
- Vegetable stock or water can be used instead of fish stock.
Baked Gefilte Fish Nutrition Facts:
• Diet:
• Calories: 92.74
• Fat: 51.07
• Carbs: 22.72
• Protein: 268.26
• Cholesterol: 466.65
• Calcium: 59.15
• Sodium: 360.17* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.