They’re freezer friendly! Make these in advance, or enjoy the easiness of the 40-minute recipe just before your guests arrive.
It is delicious served with all sorts of accompaniments like pickled red onions, carrots, fennel, pickled peppers, & radishes.
This recipe works great with cod, trout, the classic carp, or a combination of fish.
You can also use Panko or breadcrumbs instead of the matzo meal.
Make sure your hands remain wet when forming the gefilte fish. The water on your hands helps keep the fish mixture from sticking to you.
If you don’t want to make individual patties, you can make this recipe meatloaf style by pouring the mixture into a greased 12-cup bundt pan or loaf pan and bake at 325 degrees Fahrenheit for one hour to get lovely slices of gefilte fish.
With a day of refrigeration, they have the density of jarred gefilte fish – but they taste SO much better! Start with really fresh fish and you will be in heaven.
Bring your gefilte fish up a notch with homemade beet horseradish. I peel a chunk of horseradish, shave it into my food processor, add a chopped and peeled raw beet or two, add a pinch of salt, process until fine, spoon into a jar and stir in enough white or wine vinegar to moisten well. Adjust salt and sugar to taste. Cover and keep refrigerated. Just be careful not to breathe in or get your eyes too close while processing! It’s strong stuff.
This recipe is originally found at ProportionalPlate.com.