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Gefilte Fish
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Servings
18
balls
Ingredients
1
pound
halibut fillets,
skinned and boned
½
pound
salmon fillets,
skinned and boned
2
tablespoons
olive oil
1
large onion,
diced
2
large eggs
1
teaspoon
celtic sea salt
1
teaspoon
ground black pepper
1
tablespoon
lemon juice,
freshly squeezed
¼
cup
fresh dill,
finely chopped
1
cup
grated carrots
½
cup
parsley,
finely chopped
Instructions
Cut the fish into large chunks and place in a
food processor
Pulse until finely ground; do not puree
Heat oil in a large
frying pan
Sauté onion over medium-low heat until soft and transparent, cool for 10 minutes
Pulse onions, eggs, salt, pepper, and lemon juice into fish mixture
Pulse in dill, carrots and parsley
Refrigerate mixture for 3 hours
Heat a
large pot
of water and bring to a boil
Shape fish mixture into 1½-inch balls
Drop balls into water and cook for 15-20 minutes until cooked through
Place balls in a
9 x 13 inch baking dish
and refrigerate to cool
Serve with
Horseradish Sauce
and garnish with fresh sprigs of parsley
Prep Time
20
minutes
mins
Fridge Time
3
hours
hours
Cook Time
25
minutes
mins
Total Time
3
hours
hrs
45
minutes
mins
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Equipment
Food Processor
Frying Pan
9 x 13 Inch Baking Dish
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@elanaspantry
or tag
#elanaspantry
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