American · Lunch
New York Gefilte Fish with Horseradish
A New York Jewish deli classic, poached minced whitefish patties in a light vegetable broth served chilled with sharp horseradish and pickled beets.
$$
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
245Calories
32gProtein
6gFat
12gCarbs
4gSugar
2gFiber
850mgSodium
95mgChol
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Instructions
1
Prep
Mince fish finely. Grate 1 onion; slice the other onion. Mix minced fish, grated onion, beaten eggs, matzo meal, salt, white pepper, and sugar until cohesive. Refrigerate 15 minutes to firm up.
2
Simmer
Bring stock, sliced onion, carrot rounds, celery, and a pinch of salt to a gentle simmer in a wide saucepan over medium heat. With wet hands, shape fish mixture into 6–8 oval patties 6cm long.
3
Poach
Gently lower patties into simmering broth. Poach uncovered over low heat 22–24 minutes, turning once carefully, until patties are firm and cooked through. Remove with a slotted spoon.
4
Rest
Cool patties to room temperature, then refrigerate at least 30 minutes until fully chilled.
5
Plate
Arrange chilled gefilte fish on serving plates. Top each portion with a spoonful of prepared horseradish, add sliced pickled beets and poached carrot rounds alongside. Garnish with fresh flat-leaf parsley and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) mixed white fish fillets
- 2 small white onions
- 2 large eggs
- 2 tbsp matzo meal
- 1 tsp salt
- 0.5 tsp white pepper
- 1 tsp caster sugar
- 1400ml (5.75 cups) fish or vegetable stock
- 2 medium carrots
- 2 celery stalks
- 4 tbsp prepared horseradish
- 120g (4.2 oz) pickled beets
- 16g (small handful) fresh flat-leaf parsley