This Homemade Gefilte Fish Recipe is the ultimate way to create the best gefilte fish from scratch. Forget the old-fashioned boiled fish balls; baking in a Bundt pan is faster, easier, and more elegant. And using salmon and white fish gives a fresh update to a true classic.
What is gefilte fish?
Gefilte fish is similar to a meatloaf but it is made with ground fish, fresh vegetables, and herbs. It’s a traditional Jewish Ashkenazi dish served as an appetizer on holidays like Rosh Hashanah and Passover. Or it's handy to serve as a lunch entree after shabbat or holiday services because it's ready to serve from the refrigerator right when you return home. If you haven't eaten gefilte fish before, I explain more about it in this post for shortcut gefilte fish loaf.
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Why Make This Gefilte Fish Recipe
- The fresh herbs and vegetables make this version light and flavorful.
- This homemade recipe is far superior to the type sold in jars. It just might convert non-gefilte fish lovers in your life.
- The Bundt pan shape garnished with fresh herbs makes an attractive presentation.
- If you feel intimidated to make your own gefilte fish from scratch, this recipe is easy.
- Baking the fish gives it a nice texture with minimal odor.
Recipe Inspiration: This recipe comes from a cooking class I organized with legendary and award-winning cookbook author Joan Nathan. Read about what it's like cooking with her in this post. I slightly adapted and printed the recipe with Nathan's permission.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Salmon fillet, skinned - Traditional gefilte fish doesn't usually have salmon, but I wanted to create a modern version of gefilte fish using a mild fish that people are more familiar with. And the salmon gives a nice subtle pink hue to the dish as opposed to a more typical grey color.
- Whitefish fillet, skinned - I recommend using a mild white fish for a mild tasting final dish. Mild options include whitefish, halibut, flounder, cod, or rockfish. Traditionally, gefilte fish is made with carp, pike, and white fish (one or in combination), which are fresh water fish.
- Matzo meal - Matzo meal helps hold the fish together. Gluten free matzo meal can be used as well. Can substitute all-purpose flour.
- Granulated white sugar - gefilte fish is made in two versions: with a little sugar or without. So, you can opt to include the sugar or not for this recipe. Traditionally speaking, Jews who from came from Poland and Ukraine made the sweet version, and those from Lithuania made theirs more savory.
- Herbs and carrots - a flavor and color to the dish.
- Additional ingredients - onion, olive oil, eggs, water, salt, ground black pepper, lemon juice, Dijon mustard, and cooking spray.
This recipe has not been tested with substitutions. If you replace or add any ingredients, please let us know how it turned out in the comments below.
Step by Step Photos For How To Make Gefilte Fish
Use these process shots to help get the best results. These are visual cues for vegetable chopping size and batter texture.
Step 1: Grind the fish in a food processor. Alternatively, have the fish monger do this for you.
Step 2: Sauté the onions and carrots.
Step 3: Add the rest of the ingredients (except herbs), and combine.
Step 4: Gently mix in the parsley and dill.
Step 5: Transfer the batter into the Bundt pan and create a bain marie (water bath).
Step 6: Bake in the oven, and then let cool. This is what it looks like when it comes out of the oven.
Top Tips
- Get the freshest fish available in your area.
- Ask the fish monger to grind the fish for you to speed along the process.
- Be sure to spray the Bundt pan well or grease with olive oil so the fish removes easily from the mold.
- If you are making the fish the day you want to serve it, chill in the refrigerator for at least a few hours.
- For a fabulous-looking presentation, I like to plate a slice of gefilte fish on a bed of butter lettuce and garnish with a slice of cooked carrot or parsley sprig. An edible flower or radish rose would look lovely too.
Equipment
I’ve made this recipe in a 6-cup Bundt pan and 6-cup ring mold (vintage jello mold). Other shapes like a loaf pan would work as long as it has a similar cup capacity, but the bake time could vary.
Make Ahead and Storage
Make ahead: Gefilte fish is a great make-ahead dish. You can prepare the fish up to two days ahead of time, cover tightly, and refrigerate.
How to store: Store leftovers in an airtight container in the refrigerator for up to three days.
Freeze: Once cooled, wrap well, and freeze for up to 2 months. Defrost in the refrigerator, and drain any excess water.
How to reheat: Gefilte fish is typically eaten cold or at room temperature.
What to serve with gefilte fish
If not everyone around your table is a gefilte fish eater, you may want to serve something additional during the appetizer course. Sometimes I make egg salad or serve a dip with crudités. Here are more ideas:
Frequently Asked Questions
Gefilte fish is traditionally made with whitefish, carp, or pike (one or in combination). In this recipe, I selected salmon and whitefish for a modern update. I recommend using mild fish for best results.
Gefilte fish is cooked. Traditionally, it is boiled, but I've baked it in this recipe for better texture and less odor.
Gefilte fish has a mild, slightly sweet, and slightly savory flavor. Most often it is served with horseradish which adds a touch of heat.
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Recipe
Homemade Gefilte Fish Recipe
Equipment
- Food processor needed if your fish vendor doesn't grind the fish
- mixer
Ingredients
- 1 pound salmon fillet skinned
- ½ pound whitefish fillet skinned (or other similar mild fish such as halibut or flounder)
- 1 medium sweet onion diced
- 1 tablespoon olive oil
- 1 large carrot grated
- 2 large eggs
- ½ cup water
- 2 tablespoons matzo meal
- 1-½ teaspoons Diamond Crystal kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon granulated white sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ cup chopped fresh dill and/or parsley
- Cooking spray for mold or brush olive oil
- optional garnish: more fresh dill and/or parsley for the serving platter
Instructions
- Prep the fish: If possible, have the fish vendor grind the fish for you into a fine grind (not a puree, leave a light texture). Otherwise, do it yourself in a food processor (with short pulses) or meat grinder. It’s surprisingly easy to do.
- Prep the oven: Place the oven rack in the center, and preheat to 325ºF.
- Cook onion and carrot: Sauté onion and carrot in a pan at medium heat until soft but not brown, about 8-10 minutes. Let cool a little.
- Mix: In a stand mixer with the flat paddle beater, combine the fish, eggs, water, matzo meal, salt, pepper, sugar, lemon juice, onion, carrot, and mustard. Mix at medium speed for 3 to 5 minutes until well combined and smooth. Then add the herbs, and mix until just combined.
- Prepare mold: Grease the ring mold with cooking spray. Pour the fish batter into the mold, and smooth the top. Make a bain-marie (water bath) by placing the filled mold in a slightly bigger pan (like a square Pyrex dish), and add about an inch or so of warm water to the bigger pan. Cover by placing a sheet of foil on top.
- Cook: Cook for up to 1 hour or until the center is solid and a toothpick inserted in the center comes out clean. Set your timer for less time so you can check early.
- Cool and Plate: Cool the mold away from the water bath for 20 minutes. Then run a blunt knife around the inner perimeter of the mold to loosen the fish. Carefully unmold onto a serving plate. Wipe any excess water with a paper towel. Garnish platter with fresh herbs. Cover and refrigerate until serving.
- Serve: Slice servings like a cake. Serve with a side of horseradish sauce.
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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