How to Make Homemade Gefilte Fish Recipe with Beet Chrein for Passover (2024)

Inspiration

I spent years thinkingmy sister was quite disgusting. Her favourite foods included sliced boiled cow's tongue and fried chicken liver mousse spread on dark garlicky bread. Her favourite show was Married with Children (which our parents adamantly prohibited us from watching).

And during Passover, while I anxiously awaited mymatzo ball soup, all my sister could talk about was my grandmother's gefilte fish.

While I may have loved my grandmother's homemade gefilte fish as a child, once I became a vegetarian at the age of 12 I thought my sister's love for the dish was, frankly, an abomination. I refused to come anywhere near it for years, and by the time I started eating fish, I was nowhere near my grandmother on Passover.

It took me years to decide to interview my grandmother and other traditional gefilte fish cooks to learn their tips and tricks for making this homemade Jewish delicacy.

What is gefilte fish?

It is hard to imagine a more maligned dish than Polish gefilte fish, the traditional delicacy that once bewitched entire shtetls with its flavor has become synonymous with the tasteless, strange Frankenstein-concoctions that are served out of jars and made to represent the strangeness of Jewish food to non-Jews.

Gefilte fish is a traditional Jewish dish made from ground fish, usually carp, white fish, and/or pike, mixed with onions, eggs, and matzo meal, and shaped into small balls or oval patties. The fish balls are then poached in a broth made from fish heads, bones, and skin, along with vegetables such as carrots, onions, and celery. The resulting dish is a savory, flavorful appetizer or main course, often served with horseradish and/or beet relish.

In my house, jelled and jarred gefilte fish was a big no-no. Instead, my grandmother made her homemade gefilte fish recipe: glistening pink patties served on a bright green lettuce leaf, each decorated with a slice of carrot and a dollop of homemade chrein.

Pungent and acidic, my grandmother's beet chrein was a work of art in itself that sat in the fridge long after the holiday ended, and which my father proceeded to pile on kotleti (Russian meat patties) for weeks to come.

When is gefilte fish served?

Developing my homemade gefilte fish recipe

When JDC Entwine came and asked me to develop a Polish recipe for their expandedReOrdered Passover kit,I just knew I had to give homemade Polish gefilte fish a go. And boy, do I take back any doubts I ever had towards my sister.

Now, if you know anything about me, it's that I love the underdog - and today, I'm here to change your mind about Polish gefilte fish. After consulting my grandmother and other Polish, Russian and Ukrainian gefilte fish makers, I am proud to present to you my favorite sweet and sour gefilte fish recipe.

Homemade Polish gefilte fish is a sweet-and-sour treat that is beloved by many, and can transcend your Passover meal from traditional and boring to unique and artisanal.

The secret is in careful preparation, good ingredients, an artful presentation and of course, a punchy chrein. Give homemade gefilte fish a chance.

Check out the video and the step-by-step guide below to see how to make this delicacy.

Ingredients

Chrein (horseradish-beet sauce)

• raw horseradish
• raw beets
• sugar
• salt
• cup vinegar

Fish broth

• fish head and bones when buying your fish, ask the fish monger to keep the head and bones in a bag for you; if you’re filleting and cleaning your own fish, make sure to keep the head and bones
• carrot peeled and sliced into rounds
• onion quartered
• bay leaf
• whole peppercorns
• whole allspice berries
• One parsley stem (or dill)
• beet peeled and quartered (optional; my Ukrainian grandmother does this, but it takes the recipe in a decidedly non-Polish direction. However, this will give your gefilte fish an appealing pinkish hue)
• Water

Polish gefilte fish

• carp ground
• whitefish ground (pickerel or rockfish, cod and haddock are also acceptable replacements)
• onion chopped finely (you may fry your onion first for additional flavor; if doing this, take care not to brown onion)
• cup matzo meal. Gluten free alternative - replace this with GF matzo meal or omit altogether.
• sugar
• salt
• pepper
• sunflower oil
• egg
• Large lettuce or kale leaves for presentation

Preparing Chrein

Peel beets and horseradish, and soak them in cold water for an hour (this saves you the hassle of cooking the beets).

Drain well, and grate using a box grater or a food processor fitted with a fine grating disc.

In a bowl, mix with sugar, salt and vinegar, taking care to incorporate all ingredients completely.

Transfer to a jar, cover with lid and let rest for at least two hours before serving (chrein keeps well in the refrigerator, only getting better with time).

Cooking the Fish Broth

Wrap fish head and bones in a cheesecloth pouch (cut a large square of cheesecloth, wrap fish head and bones in it, and tie together with kitchen twine).

Add sliced carrots, onions, bay leaf, peppercorns, allspice berries, parsley stem and beets (if using) to pot. Add enough water to cover ingredients.

Cover with a lid and bring to a boil, then lower heat to medium and continue simmering for 30 minutes, until carrots can be easily pierced with a fork.

Making the gefilte fish balls

Combine all gefilte fish ingredients in a large bowl, and mix well with a wooden spoon or your hands until well combined.

Wet the palms of your hands and form oval shaped patties the size of a golf ball.

Cook gefilte fish in broth

Place gefilte fish balls into the fish broth; add enough water to ensure all gefilte fish balls are submerged fully.

Simmer over a low flame slowly. Carefully remove all the patties and carrot slices from the broth. Set aside to cool.

Serve gefilte fish with homemade chrein

OPTIONAL: After the fish has been removed, strain off the cooking liquid. This stock will jell when chilled, providing a traditional sauce to serve with the gefilte fish.

To serve gefilte fish, arrange lettuce or kale leaves on a large platter. Carefully place gefilte fish patties on top of the greens. Top each patty with one of the cooked sliced carrots as garnish, and gently place a dollop of chrein overtop. Serve with more chrein on the side.

How do you serve gefilte fish?

Gefilte fish is typically served in an aspic jelly or broth in which the balls themselves are cooked. In my house, the fish balls were usually served cold during the Passover seder with homemade horseradish or beetroot relish, and the jellied sauce on the side. It can also be used as an appetizer or main course for meals throughout the year.

What is the gel in gefilte fish?

The gel in gefilte fish is the broth in which the fish balls are cooked. The broth of gefilte fish is traditionally made up of fish head and bones, carrots, onions, water, salt, sugar and spices such as bay leaves, allspice berries and black pepper. After the gefilte fish is cooked it is strained and the remaining liquid is reduced to make a thick gelatinous substance. The gelatinous substance can then be used as a sauce for the gefilte fish, or it can be stored in jars to be used later. If you're not a fan of gelatin textures, feel free to skip this sauce!

What is gefilte fish served with?

Gefilte fish is typically accompanied by horseradish sauce or beetroot jelly for added flavor.

What does gefilte fish taste like？

Gefilte fish has a unique flavor that can be difficult to describe. The mixture of the salty fish with the sweetness of the carrots and onions gives it an unmistakable taste. Gefilte fish is also often served with horseradish sauce, or in my house, beetroot and horseradish sauce called chrein, which adds a lovely spicy and tangy kick to the dish. To some people it may taste like a combination of tuna salad and egg salad because of its texture.

Why do Jews eat fish on Fridays?

Jews eat fish on Fridays for many reasons. Firstly, it is a reminder of the stories in the Torah about Elijah and Jonah, who were both saved from danger by fish. Secondly, it is symbolic of the ancient Israelites’ migration to freedom through the Red Sea. Furthermore, some believe that eating fish on Fridays may even bring good luck in business matters. Lastly, it provides an alternative to forbidden foods such as pork, which cannot be eaten according to kosher law. As such, eating fish has become part of Jewish culture and tradition during this holy day.

Is gefilte fish healthy?

While the exact nutritional content of gefilte fish will vary based on the recipe used to make it, in general it is considered to be healthy. It’s a good source of protein and omega-3 fatty acids and has relatively low amounts of saturated fat. Additionally, gefilte fish is high in vitamins B12, D3, and A; minerals such as phosphorus and calcium; and antioxidants that help reduce inflammation. Therefore, gefilte fish can be a nutritious addition to any diet.

How long does gefilte fish need to cook?

The cooking time for gefilte fish can vary depending on the method used and the size of the portions. Most commonly, this dish is boiled, and the cooking time can range anywhere between 45 minutes to 1 ½ hours. Bigger portions will take longer to cook, while smaller ones will cook faster. It is essential to check the internal temperature of the fish to make sure it has cooked through before serving. Overcooking the fish can lead to a dry and rubbery texture, so it's important to monitor the cooking time carefully.

Can you make gefilte fish gluten free?

Yes! Simply use gluten free matzo meal, or even omit altogether if your fish sticks well.

Can you freeze gefilte fish?

Absolutely! It's a great way to extend the shelf life of leftover gluten free. Simply make a large batch when you have the time, and freeze the shaped and cooked gefilte fish balls until you are ready to eat them for the Seder. We recommend microwaving them from frozen. You can also shape the balls prior to cooking, and cook them directly from the freezer for the best texture. They will likely take about 10 minutes more to cook through.

Polish gefilte fish and beetroot horseradish chrein

Ksenia Prints

Homemade gefilte fish with beet chrein are a sweet-and-sour treat that will change the way you think about traditional Jewish food. Care, good ingredients and attention to detail make this a dish worth savouring!

Nutrition

Calories: 362kcalCarbohydrates: 17gProtein: 42gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 147mgSodium: 1743mgPotassium: 862mgFiber: 2gSugar: 7gVitamin A: 1356IUVitamin C: 6mgCalcium: 83mgIron: 3mg

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