New York Gefilte Fish with Horseradish
A New York Jewish deli classic, poached minced whitefish patties in a light vegetable broth served chilled with sharp horseradish and pickled beets.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince fish finely. Grate 1 onion; slice the other. Mix minced fish, grated onion, beaten eggs, matzo meal, salt, white pepper, and sugar until cohesive. Refrigerate 15 minutes to firm up.
Simmer
Bring stock, sliced onion, carrot rounds, celery, and a pinch of salt to a gentle simmer in a wide saucepan over medium heat. With wet hands, shape fish mixture into 6–8 oval patties 6cm long.
Poach
Gently lower patties into simmering broth. Poach uncovered over low heat 22–24 minutes, turning once carefully, until patties are firm and cooked through. Remove with a slotted spoon.
Rest
Cool patties to room temperature, then refrigerate at least 30 minutes until fully chilled.
Plate
Arrange chilled gefilte fish on a serving plate. Top with a spoonful of prepared horseradish, add sliced pickled beets and poached carrot rounds alongside. Garnish with fresh flat-leaf parsley and serve.
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