Ingredients:

  • lbs skinless and boneless White Fish Fillets (Pike, Sole, Cod, or Haddock)
  • medium Large Yellow Onion (finely minced or grated)
  • Large Eggs (lightly beaten)
  • /2 cup Matzo Meal (or Breadcrumbs)
  • tablespoons Granulated Sugar
  • teaspoon Kosher Salt
  • /2 teaspoon Freshly Ground Black Pepper
  • /4 cup Ice Water
  • cups Water or Fish Stock (for poaching)
  • medium Carrots (peeled and roughly chopped, for broth)
  • large Yellow Onion (quartered, for broth)
  • Celery Stalks (roughly chopped)
  • Bay Leaves
  • teaspoon Whole Black Peppercorns

Instructions:

  1. Finely mince or grate the onion. Gently sauté the minced onion in a small amount of oil until translucent (about 5 minutes). Let cool completely.
  2. In a large chilled bowl, combine the ground fish, cooled sautéed onion, beaten eggs, matzo meal, sugar, salt, and pepper.
  3. Slowly drizzle in the ice water while mixing gently until just combined. Do not overmix.
  4. Cover the bowl and refrigerate the fish mixture for at least 1 hour to allow the matzo meal to hydrate.
  5. In the large pot, combine all Poaching Liquid ingredients (Water/Stock, carrots, onion quarters, celery, bay leaves, peppercorns). Bring to a gentle simmer and cook for 15 minutes to build flavour.
  6. Strain the poaching liquid to create a clear broth. Keep the broth at a very low, bare simmer (not boiling).
  7. Wet your hands lightly. Gently form the chilled fish mixture into uniform balls (about 1.5 inches diameter).
  8. Carefully drop the fish balls into the simmering broth. Poach gently for 15–20 minutes, until they are firm to the touch and cooked through (internal temp 155°F/68°C).
  9. Carefully remove the cooked Gefilte Fish balls with a slotted spoon. Allow them to cool completely before serving chilled, often with the reserved poached carrot slices.