Gefilte Fish

Gefilte Fish

Gefilte Fish is a classic dish of our Jewish community, especially made during Roshanah and Pesach. It is a fried fish bread that carries traditions and a lot of history. He accompanies us on the most important and significant dates, so he couldn’t miss our gastronomic offer on these days either.

Gefilte means “filled” and brings a balanced combination of different flavors.

Gefilte fish (pronounced “gefilte”) is a typical dish of Ashkenazi Jewish cuisine.

A legendary and refined recipe that allows you to quickly and easily incorporate fish into your everyday meals.

The emblematic dish that is always present on Jewish holidays has a thousand variations in terms of taste, cooking process and appearance.

Guefilte Fish, they say it’s stuffed fish, but it’s not stuffed at all. We eat it boiled, fried, and a little secret from my mom, which is delicious: deep-fried, like small fried eggs. They fly! Also Kneidalai soup, which is made from matzo flour and cooked in a rich chicken broth with vegetables.

It is basically ground fish (which can be a mixture of two or more species) with onions, carrots, parsley, salt and pepper, usually fried in stick form or cooked as meatballs. Originally, the mixture was placed inside the empty body of the fish (the name means “stuffed fish” in Yiddish).

It is usually served during Shabbat meals and during the Jewish holidays of Rosh Hashanah and Passover.

Recipe 1 Guefilte Fish

Guefilte fish (stuffed fish) reminds me of my parents, they miss each other.
* 280 g of white onion, chopped
* 80 g peeled carrots
* 30 g of vegetable oil, plus more can be used
* 1000 g hake fillet without skin or bone
* 1 half, marraqueta soaked in water and squeezed
* 3 eggs
* 2 tsp sugar
* 1 tablespoon fine salt
* 1 tablespoon ground black pepper
* 1 teaspoon of chicken or vegetable soup concentrate

* Place 100g onion and carrot in mixing bowl and chop 5 sec/5. speed. Transfer to a bowl and set aside.
* Place 180g onion in mixing bowl and chop 5 sec/5. speed. Scrape down the sides of the mixing bowl with a spatula. Add oil and sauté without measuring cup 8 min/120°C/speed 1. Transfer half of onion to a bowl and set aside.
* Add 500 g of hake fillet, half of the chopped onion and carrot, a quarter of the soaked marraqueta, 2 eggs, 1 teaspoon of sugar, ½ tablespoon of salt, ½ tablespoon of black pepper and ½ teaspoon of stock concentrate, and chop. 10 sec/speed 10. Transfer to bowl and set aside.
* Put the remaining 500 g hake fillet, golden onion, chopped onion and carrot, the other quarter of soaked marraqueta, 1 egg, 1 teaspoon sugar, ½ tablespoon salt, ½ tablespoon black pepper and ½ tsp chicken broth concentrate into the glass, grind for 10 seconds /10. Place in a fish bowl and mix with a spatula until fully incorporated.
* Grease your hands with a little oil and form 20 fish balls from it. Lightly grease the Varoma container and place half of the balls. The rest is in the Varoma tray. Put 1 liter of water in the glass with a little celery, carrot, onion and salt. Cover with Varoma and cook 30 min/Varoma/speed spoon
* Can be served hot or cold with mayonnaise.

Recipe 2 Guefilte Fish

1 pound tilapia fillets
2 onions
2 eggs
2 tablespoons of oil
2 tablespoons of water
½ teaspoon of sugar
1 teaspoon of salt
a pinch of pepper
About 5 tablespoons of matzah meal
6 cups of water or more
2 teaspoons of salt
1 teaspoon of sugar
4 tablespoons of oil
pinch of white pepper
2 onions cut into eight pieces
Carrots cut into rings [ una tajada para cada bola]

Grind the tilapia with the onion well in the processor, and if you are nervous, remove it
Add the eggs, oil, water, sugar, salt, pepper and matzah
We form balls. Moisten your hands with a little oil
I don’t like them big. If you like big, 9 balls come out, but about 15. It depends.
Boil the water, salt, oil, sugar, pepper, onion and carrot in a large pot.
When it boils, add the balls
Cover and let stand for 1 hour
Remove the fish balls and serve on a tray or glass plate
Place a round carrot slice on top of each fish
Strain the soup and sprinkle a little on the fish
discard the rest
Cover with plastic wrap and refrigerate until ready to serve.
Serve with horseradish sauce (#jrein).
Enjoy your meal

Baked Guefilte fish recipe
Fried GUEFILTE FISH: a preparation based on minced fish (two or three types of fish combined) and onions, with seasoning and spices, in the form of long bread. It is a traditional Jewish dish that is very popular during the Passover, Rosh Hashanah, or Yom Kippur holidays. It can be eaten warm, hot or cold, and is usually served with sliced ​​or grated boiled carrots with a raw, hard-boiled egg. (fish-based food)

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