Recipe For Gefilte Fish

I would love to have met my great grandparents as I’m sure I would have enjoyed listening to their stories about life in Romania. But, I will have to rely on my imagination to figure out how they lived. Having seen photographs of the Shtetl I can figure out that life was tough. Shtetl is the Yiddish word for a small town where Jewish people lived. My grandfather left Romania as a child, during the Pogroms long before the Shtetl’s were destroyed by the Nazi’s, killing all the people who lived there. Like all food in Jewish culture, gefilte fish has a tradition steeped in biblical times. I can imagine my great grandmother using cheap fish to create a meal for her family, bulking out the meat from fish heads with other ingredients. The gefilte fish would have been served on Shabbat, having been prepared in the morning. Jewish faith prohibits certain activities over the Sabbath, one of them being selecting or choosing, which will include the picking of bones out of fish. For me, gefilte fish is something served at every Seder, the Passover meal. In preparation for this year’s Pesach dinner, I have made baked gefilte fish, which are lighter and tastier than the traditional boiled ones my grandmother made. I hope you will give my version of these fish balls a try, no matter what your faith, as they are really delicious.

Gefilte Fish
Gefilte Fish

5.0 from 4 reviews
Gefilte Fish
 
I have taken the traditional fish ball and made it lighter and tastier by baking it.
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Ingredients
  • 600g firm white fish, I used hake
  • 500mls milk
  • 2 bay leaves
  • 6 black peppercorns
  • 10mls paprika
  • 10mls dried parsley
  • 2 pinches ground allspice
  • 2 cloves garlic, crushed
  • 65g matza meal
  • 1 egg
  • Salt and freshly ground black pepper to season
  • 60mls olive oil, plus extra for drizzling
  • 1 large onion, cut in half and thinly sliced
  • 1 large carrot, cut into small battens (about 5mm square)
  • 10g flat leaf parsley, roughly chopped
Method
  1. Place the fish into a sauté pan
  2. Add the milk, bay leaves and peppercorns
  3. Cover and bring to a gentle simmer over a low temperature
  4. Poach until you can flake the fish with a fork
  5. Strain off the liquid and leave to cool
  6. Preheat the oven to 175° Celsius
  7. Flake the fish into a bowl and add the paprika, dried parsley, allspice, garlic and matza meal
  8. Beat the egg and add to the fish
  9. Season to taste and mix the ingredients until well combined
  10. Adjust the seasoning if necessary
  11. Pour the oil into an oven proof dish
  12. Scatter the onions over the bottom of the dish
  13. Form the fish into balls
  14. Place a carrot batten into the middle of each ball
  15. Place the balls onto the onions
  16. Drizzle them generously with olive oil
  17. Scatter the fresh parsley over the top of the balls and onions
  18. Bake for 30 minutes
  19. Leave to cool and place into a container that can go in the fridge
  20. Leave to set in the fridge for 4 hours
  21. Serve cold with the onions and chrain

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Traditional Jewish Fish Balls
Traditional Jewish Fish Balls

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26 thoughts on “Recipe For Gefilte Fish

  1. Oh Tandy, how lovely!
    Lizzy (Good Things) sharing the blog ♥ Apple and bacon potato mash – heaven and earth (himmel und erde)My Profile

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    1. Thanks you Liz 🙂

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  2. Tandy this is a gorgeous dish. Delicious and so pretty too. I can’t wait to try this. Sharing of course!

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    1. Thank you so much Bobbi, really appreciate that 🙂

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  3. It looks delicious, Tandy!

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    1. Thank you Zirkie 🙂

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  4. Going through the ingredient list I can imagine how delicious this dish must be. thanks for sharing
    Easyfoodsmith sharing the blog ♥ OATS UPMA (Savory Oats Porridge)My Profile

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    1. My pleasure 🙂

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  5. What a great recipe Tandy! I grew up in an all Jewish neighborhood and Jewish foods! Great photo and recipe! Cheers! Joanne

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    1. Thanks for the compliment Joanne, and the visit 🙂

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  6. I’ve not seen anything similar to this before, sounds great.

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    1. Thanks 🙂

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  7. What a wonderful fish recipe, I love it too! MMMMMMMMMM! Beautiful even!

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    1. Thank you Sophie 🙂

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  8. This is so interesting, I have never heard of this before, so will certainly have to give them a try. Thanks for sharing. Happy weekend to you lovely lady. 🙂

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    1. Hope you enjoy them, and hope you had a great weekend 🙂

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  9. I have always been fascinate by this recipe, but have never made it so will give your version try – thanks Tandy.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Potato, Escarole & Smoked Salmon SoupMy Profile

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    1. Hope you like them Rachel 🙂

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  10. Yes, I will definitely give your fish balls a try! Thanks for a lovely recipe! The dish looks awesome!

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    1. Thank you Marcela 🙂

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  11. So this is eaten cold? I am truly fascinated – and ooh, the gefilte fish balls have a wonderful carroty surprise in the middle!

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    1. Yup, they are eaten cold. A lot of food is eaten cold on the Sabbath as you cannot cook after sunset 🙂

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  12. What a fantastic recipe Tandy-I really like gefilte fish. My best friend growing up was Jewish so I had a lot of Jewish foods to eat after school! I wish I could have met my grandparents. I never did so I never knew about a whole generation of my family.
    Lorraine @ Not Quite Nigella sharing the blog ♥ Hearty & Bold Cheese and Bread Soup & BedfellowsMy Profile

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    1. That is so sad Lorraine about your grandparents! I was totally blessed in that regard 🙂

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  13. They look lovely, really something I would eat very often!
    Cindy Taylor sharing the blog ♥ Comment on THREE RANDOM REFLECTIONS ON TIME AND GRATITUDE by ZirkieMy Profile

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    1. I am sure you would love them Cin xox

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