Recipe courtesy of Jasper White

Gefilte Fish

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2 or 2 1/2 pounds head, bones, and skins from carp, pike, and whitefish

1 gallon water

1 large onion, peeled and sliced

2 medium carrots, peeled and sliced into rounds

3 stalks celery

6 or 8 sprigs fresh thyme

2 small bay leaves

1 heaping teaspoon whole black peppercorns

1/4 cup Kosher salt


2 pounds fillets (pin bones left in) from carp, whitefish and pike (about 1/3 of each)

2 large eggs

3 ounces onions, very finely chopped

2 ounces carrots, peeled and grated very finely

2/3 cup ground matzo meal

1 tablespoon and 2 teaspoons kosher salt

3/4 teaspoon ground black pepper

2 teaspoons granulated sugar

2 tablespoons vegetable oil

1/2 cup cold water


  1. 1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.;


  1. Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.;
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