Saucepan@saucepan · Shared this recipeFollowAshkenazi · appetizerHomemade Gefilte Fish Recipe with Beet ChreinA traditional Ashkenazi dish of ground fish patties poached in a flavorful fish broth, served with beet chrein and garnished with carrots and greens.total5 hr 30 minprep3 hr 30 mincook2 hrservings8Original recipe on immigrantstable.comKeep this recipeAdd a copy of Homemade Gefilte Fish Recipe with Beet Chrein to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings7 oz raw horseradish5 oz raw beets0.5 TB sugar0.5 TB salt0.5 cup vinegar1 fish head and bones1 carrot, peeled and sliced into rounds1 onion, quartered1 bay leaf5 whole peppercorns5 whole allspice berriesOne parsley stem1 beetWater1 kg carp, ground700 g whitefish ), ground (pickerel or rockfish, cod and haddock are also acceptable replacements1 onion ), chopped finely (you may fry your onion first for additional flavor; if doing this, take care not to brown onion0.5 cup matzo meal, Gluten free alternative - replace this with GF matzo meal or omit altogether.2 TB sugar4 tsp salt2 tsp pepper2 tbsp sunflower oil1 eggLarge lettuce or kale leaves, for presentationStepsClear checksTap an ingredient or step to check it off.1Step 1: Peel the beets and horseradish, and soak them in cold water for an hour.2Step 2: Drain well, and grate using a box grater or a food processor fitted with a fine grating disc.3Step 3: In a bowl, mix with sugar, salt and vinegar, taking care to incorporate all ingredients completely.4Step 4: Transfer to a jar, cover with lid and let rest for at least two hours before serving.5Step 5: Wrap fish head and bones in a cheesecloth pouch: cut a large square of cheesecloth, wrap fish head and bones in it, and tie together with kitchen twine.6Step 6: Add sliced carrots, onions, bay leaf, peppercorns, allspice berries, parsley stem and beets (if using) to pot. Add enough water to cover ingredients.7Step 7: Cover with a lid and bring to a boil, then lower heat to medium and continue simmering for 30 minutes, until carrots can be easily pierced with a fork.8Step 8: Combine all gefilte fish ingredients in a large bowl, and mix well with a wooden spoon or your hands until well combined.9Step 9: Wet the palms of your hands and form oval shaped patties the size of a golf ball.10Step 10: Place gefilte fish balls into fish broth; add enough water to ensure gefilte fish are submerged fully.11Step 11: Simmer over a low flame slowly for 1.5 hours. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.12Step 12: Optional: After the fish has been removed, strain off the cooking liquid. This stock will jell when chilled, providing a traditional sauce to serve with the gefilte fish.13Step 13: To serve gefilte fish, arrange lettuce or kale leaves on a large platter. Carefully place gefilte fish patties on top of the greens. Top each patty with one of the cooked sliced carrots, and a dollop of chrein. Serve with more chrein on the side.getsaucepan.com/r/95970ef1-2474-4a1d-9846-3eeba2648c3e · Original: https://immigrantstable.com/polish-gefilte-fish/
