Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide
- Head & Bones from a whole salmon
- 1 onion, peeled
- 2 carrots, chopped roughly
- 1 parsnip, chopped roughly
- 6 black peppercorns
- ¼ cup white wine
Salmon Gefilte Fish:
- 1 lb. salmon fillet, skinned and cut in chunks
- 1 small onion, peeled and quartered
- 1 small carrot cut in chunks
- 1 small parsnip, peeled, cut in chunks
- 2 eggs
- ¼ cup matzo meal
- 1¼ teaspoons salt
- ½ teaspoon freshly ground black pepper
- 5 cups fish stock (recipe above)
- ¼ cup sugar
- Fish stock: Put all the stock ingredients in a small stockpot and add water to cover. Bring to a boil; then immediately reduce the heat to a simmer. Cook for just 15 minutes, skimming often. Strain and reserve the stock. (Can be made a couple of days in advance.)
- Gefilte fish: Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse purée. Add eggs, matzo meal, salt, and pepper, and process until combined. (Don’t over do it)
- Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 oval balls. Place them in the simmering stock, cover, and cook for 35-45 minutes. Carefully remove from pot and chill.
The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.
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