Homemade Gefilte Fish

Name: Homemade Gefilte Fish
Yield: 10 Servings
Ingredients: 1 medium leek; ½ bunch thyme; ¼ bunch parsley stems; 2 bay leaves; 1 teaspoon black peppercorns; 7–7½ pounds mixed whole carp, whitefish, and/or pike; 1 large onion, unpeeled, halved; 2 celery stalks, halved crosswise; 1 large carrot, peeled, halved crosswise; ½ cup dry white wine; Kosher salt; 3 tablespoons olive oil; 1 large onion, finely chopped; 1 large parsnip, peeled, finely chopped; 1 medium leek, white and pale-green parts only, finely chopped; 5 large eggs; 16 grams kosher salt (5 teaspoons Diamond Crystal or 3 teaspoons Morton); 2 teaspoons sugar; 1½ teaspoons freshly ground white pepper; ½ teaspoon freshly ground nutmeg; ¼ teaspoon cayenne pepper; ¾ cup matzo meal; 4 medium carrots, peeled, sliced crosswise into ½-inch-thick coins (optional); 8 ounces pearl onions (optional); Dill sprigs, matzo (optional), lemon wedges, capers (optional), and prepared red horseradish (for serving)

By Claire SaffitzPhotography by Linda Xiao

April 5, 2016

Image may contain Vegetable Cabbage Plant Food and Kale

Linda Xiao

Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.

Recipe notes

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