If you're feeling energetic and ambitious and want to make your own gefilte fish for Passover, here's a great recipe from our chef Richard Erickson. Instead of the traditional pike, Richard uses pollack and salmon which have less bones and are easy to work with. Wishing you a delicious Passover meal.
Gefilte fish is traditionally one of the important elements of the Passover meal, and often served as a first course. Although many people grew up with less than fond memories of eating the version pulled out of a jar, when this is made from scratch it is really quite delicious. Although chef Erickson did not grow up in a Jewish home, he’s had a lot of practice developing this recipe as it’s highly coveted by many of our customers that flock to us for their Passover dinner.
Traditionally the recipe was made with pike, but you can use tilapia, cod, haddock, or Richard’s favorites pollack and salmon. He cuts the head off and debones the fish, then puts all of that into a stock pot to simmer for an hour or so. Strain out all of the bones and save the stock for poaching the gefilte fish balls.
2 1/2 pounds fish, pollack and salmon are preferred
1/2 large onion, chopped fine
1/2 large carrot, chopped fine
1/2 large parsnip, chopped fine
handful of dill chopped
1/3 cup matzoh
1 tablespoon sugar
salt and pepper to taste
In a large bowl, mix together the raw fish, onion, carrot, parsnip and dill.
In another bowl, beat the eggs together and add the matzoh meal, sugar, salt and pepper and blend well.
Combine this mixture with the fish and vegetable mix and allow to stand for about one hour. The mix should have absorbed all the excess liquid and be just firm enough to form into quenelle (or little football) shapes.
With the stock pot simmering on the stovetop, drop each one into the stock and allow to simmer for 20 minutes or so. They will expand a little but not too much. Do not overcrowd the pot, using several different batches if necessary.
Remove them when fully cooked (you may need to test one to check for doneness) to a hotel pan or baking sheet to cool. When finished, strain the remaining stock over the balls and refrigerate.
Makes 25 balls