The secret to incredible gefilte fish: the recipe that will conquer your next meal

Authentic homemade gefilte fish is a tender, airy, and flavor-rich delicacy that can surprise even the biggest skeptics. The key to success lies in the balance between juicy carp and delicate mullet, and in slow cooking in a deep vegetable stock that sets into a natural gel.

Ingredients for the stock

• 1 kg of fish heads, bones, and skin, thoroughly washed

• 2 yellow onions, peeled and quartered

• 3 carrots, peeled and sliced

• 1 tsp of whole allspice

• 2 bay leaves

• 1.5 tsp of salt

• 1 tsp of ground black pepper

• 2 tbsp of sugar

• 2 liters of water

Ingredients for the patties

• 1 kg of fresh ground fish (60% carp and 40% mullet or sea bass)

• 2 onions, fried until deep golden brown

• 1 raw onion

• 3 eggs, size L

• 4 tbsp of matzo meal (with the option to add another tablespoon if needed)

• 1 tsp of salt

• 0.5 tsp of white pepper

• 1 tbsp of sugar

• 0.25 cup of very cold water

Preparation method

Prepare the stock: place the fish heads, bones, and skin in a wide pot, add the onion, carrots, and spices, and pour in the water. Bring to a boil and skim off the foam that forms. Lower the heat and simmer gently for about 30 minutes.

After that, taste the stock and adjust the seasoning if necessary. The stock should be slightly seasoned, as the patties will absorb flavors from it during cooking.

Prepare the fish mixture: grind the raw onion and fried onions in a food processor until a uniform mixture is obtained. In a large bowl, mix the ground fish with the onion, eggs, matzo meal, salt, white pepper, and sugar.

Gradually add the cold water and mix well. If the mixture is too soft, add a little matzo meal. It is important not to overload with flour so that the patties do not turn out dense.

Knead and chill: knead the mixture by hand for about 3 minutes, just until it becomes uniform and airy. Cover and transfer to the refrigerator for 30 minutes.

Shape and cook: wet your hands with water and form oval patties of the desired size. Place them gently into the hot stock, alongside the carrot slices.

Bring the pot back to a gentle simmer, cover, and cook on the lowest heat for about an hour to an hour and a half. It is important to avoid a strong boil, which could cause the patties to fall apart.

Cool and serve: at the end of cooking, cool the patties to room temperature and transfer to the refrigerator overnight. During cooling, the stock naturally gels and the flavors intensify.

Serve the gefilte fish cold, with a slice of carrot on top and spicy horseradish on the side. Waiting overnight is one of the most important secrets to getting the best result.