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Parve
Easy
40 Minutes
Diets 
Gefilte fish is a fish cake poached in broth that has a texture like matzo balls. They are delicious served as soup, or as an appetizer on radicchio or endive. Yields 12 patties
food processor or sharp knife
1 and 1/2 pound salmon (I use a combination of coho and sockeye. You can use any salmon you like).
2 yellow onions both, peeled and cut into eigths
3 carrots or 2 large
3 stalks celery
1 large fennel or 2 small
1/2 cup fresh herbs, measured and packed (I use tarragon and cilantro)
2 eggs
1 tablespoon flavorless oil like Gefen Canola, sunflower seed, or vegetable
1/4 cup Gefen Matzo Meal
salt, to taste
pepper, to taste
radicchio or endive for serving
Fill your widest pot with water so it is at least four inches deep. I use a 13-inch diameter pot and need three quarts or 12 cups of water.
Add one peeled onion cut into six to eight pieces, two stalks of celery cut into two-inch pieces, half your fennel, cut into two-inch chunks, and the peeled carrots cut into one to two-inch pieces, depending on how thick they are.
Season with one to two teaspoons each of salt and pepper. Bring to a boil, and reduce to a simmer.
While your water is coming to a boil, prepare your fish. Start by pulsing the second roughly chopped onion, remaining roughly chopped fennel, and remaining roughly chopped celery stalk. Pulse it until it looks finely chopped.
Prepare your fish by remove the skin, and cutting into one to two-inch cubes. Add this fish and the fresh herbs to the food processor. Pulse until it’s chopped and combined. The fish pieces can remain on the larger side. You don’t want it to blend together and get mushy.
Transfer the fish mixture to a large bowl and add the eggs, oil, matzo meal, one to two teaspoons of salt, and one teaspoon freshly cracked pepper. Using your hands, mix together until combined.
Roll the mixture with wet hands and mold it into two to three-inch ovals, sort of shaped like a large Madeleine. The water on your hands keeps the fish mixture from sticking.
Gently drop them into the boiling water. Make sure your water comes back up to a boil, lower it to a simmer, and cover it. Cook for 20-25 minutes.
This recipe is originally found at ProportionalPlate.com.
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