Baked Gefilte Fish
A traditional Jewish dish made with a mixture of ground fish fillets, seasoned with herbs and spices, formed into patties and baked until golden. This version combines rockfish, pike, and flounder for a flavorful and tender result.
Ingredients
- •1½ pounds rockfish fillet
- •½ pound pike fillet
- •½ pound flounder fillet
- •8 cups fish stock
- •¾ cup matzo meal
- •4 large eggs
- •2 tablespoons sugar
- •1 tablespoon fresh thyme leaves
- •2 tablespoons fresh parsley
- •1 teaspoon lemon zest
- •2½ teaspoons salt
- •⅛ teaspoon black pepper
- •1 serving Boiled Carrots with Horseradish
- •recipe note
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
40 min
- 3.
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.
25 min
