Baked Gefilte Fish

Ingredients for Baked Gefilte Fish

• 675g rockfish fillet

• 230g pike fillet

• 230g flounder fillet

• 1925ml fish stock, preferably homemade

• 180ml matzo meal

• 4 large eggs, lightly beaten

• 2 tablespoons sugar

• 1 tablespoon chopped fresh thyme leaves

• 2 tablespoons chopped fresh parsley

• 1 teaspoon freshly grated lemon zest

• 2 1/2 teaspoons salt

• 1/8 teaspoons freshly ground black pepper

• Boiled Carrots with Prepared Horseradish for serving

• Vegetable stock or water can be used instead of fish stock.

How to make Baked Gefilte Fish

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.

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.

Bake the fish. Preheat the oven to 177°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.