Gefilte Fish

Name: Gefilte Fish
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 1 serving
Ingredients: 120 g carp fillet; 60 g pike or whitefish fillet; 150 g fish bones, head and skin; 1 onion; 1 carrot; 1 egg; 1 tbsp matzo meal; 2 tsp caster sugar; 1.5 tsp fine sea salt; 0.25 tsp ground white pepper; 1 tbsp iced water; 500 ml water; 1 tbsp grated horseradish; 1 bay leaf

Sweet-savoury poached fish quenelles from the Ashkenazi kitchens of Central Europe: carp and pike minced with grated onion, egg and matzo meal, gently simmered in a broth made from the bones, then chilled in its own jelly and served cold with sharp horseradish.

Lunch & dinner 25g+ protein Under 400 kcal

110 min25 prep · 85 cookMedium322 kcalper serving

Method

Rinse 150 g of fish bones, head and skin under cold running water until no blood remains and put them in a small heavy saucepan. Add 0.5 onion cut into rings, 1 carrot sliced into 5 mm rounds, the bay leaf, 1 tsp of caster sugar, 0.75 tsp of the salt and 500 ml of cold water.
Bring the broth slowly to a bare simmer over medium-low heat, skimming off the grey foam as it rises so the liquid stays clear. Simmer uncovered, never bubbling hard, for 20 minutes, then set aside.
Meanwhile, chop 120 g of carp fillet and 60 g of pike fillet by hand to a fine paste on a board, or pass both twice through the fine plate of a mincer. Scrape into a bowl and grate in the remaining 0.5 onion on the coarse side of a box grater, juice and all.
Add 1 egg, 1 tbsp of matzo meal, 1 tsp of caster sugar, 0.75 tsp of salt, 0.25 tsp of white pepper and 1 tbsp of iced water. Beat with a wooden spoon in one direction for about 5 minutes, until the mixture lightens in colour and holds together in a sticky, springy mass. Cover and chill 20 minutes to firm up.