Classic Gefilte fish.

Gefilte fish is a traditional Ashkenazi Jewish dish made by blending mild white fish with eggs, onions, and matzo meal to form tender poached patties.

It’s beloved for its gentle flavor and soft texture, often served chilled with a slice of carrot on top and a spoonful of horseradish. Though simple, it carries generations of heritage, turning humble ingredients into a comforting centerpiece for holidays and family gatherings.

Below is a full recipe card you can cook from:

Classic Gefilte Fish

Ingredients

1 kg white fish fillets (carp, pike, or whitefish), skinned

2 large eggs

1 large onion, finely grated

1/3 cup matzo meal

1 tsp salt

1/2 tsp black pepper

2 L water for poaching

1 carrot, sliced

1 onion, quartered.

Instructions

1 Prepare the mixture

Finely mince or process the fish until smooth. Mix in eggs, grated onion, matzo meal, salt, and pepper until a soft, sticky mixture forms.

2 Shape the patties

With wet hands, form oval patties about the size of your palm.

3 Prepare the broth

Bring water to a gentle simmer with sliced carrot and quartered onion to create a light poaching broth.

4 Poach the fish

Lower patties into the simmering broth. Cook uncovered for 45–60 minutes until firm and cooked through.

5 Chill and serve

Transfer patties and a few carrot slices to a dish. Chill completely before serving with horseradish.