Gefilte Fish with Horseradish Sauce

Ingredients

– 1 pound whitefish fillets, skin removed and finely ground
– 1 pound pike fillets, skin removed and finely ground
– 2 large pasture-raised eggs, lightly beaten
– 1/4 cup matzo meal
– 1 tablespoon granulated sugar
– 2 teaspoons kosher salt
– 1/2 teaspoon freshly ground white pepper
– 1 large yellow onion, finely diced
– 2 quarts cold fish stock
– 2 large carrots, peeled and sliced into 1/4-inch rounds
– 1/2 cup prepared horseradish, drained
– 1/2 cup sour cream
– 1 tablespoon fresh lemon juice
– 1 teaspoon Dijon mustard

Instructions

1. Combine ground whitefish, ground pike, beaten eggs, matzo meal, sugar, salt, white pepper, and diced onion in a large mixing bowl.
2. Chill the mixture in the refrigerator for 30 minutes to firm up the proteins and make shaping easier.
3. Wet your hands with cold water and form the mixture into 12 oval-shaped patties, about 3 inches long each.
4. Pour fish stock into a wide, heavy-bottomed pot and bring to a gentle simmer at 180°F.
5. Carefully place the fish patties into the simmering stock using a slotted spoon, ensuring they don’t touch each other.
6. Add carrot rounds to the pot, arranging them around the fish patties.
7. Cover the pot and maintain a bare simmer at 180°F for exactly 1 hour—do not boil as this will break the delicate patties.
8. While the fish cooks, prepare the horseradish sauce by whisking together drained horseradish, sour cream, lemon juice, and Dijon mustard in a small bowl.
9. Chill the sauce in the refrigerator for at least 30 minutes to allow the flavors to meld.
10. After 1 hour, carefully remove the fish patties and carrots from the broth using a slotted spoon.
11. Arrange the gefilte fish patties on a serving platter with the cooked carrot rounds.
12. Serve immediately with the chilled horseradish sauce on the side.

What makes this dish extraordinary is the contrast between the tender, flaky fish patties and the sharp, creamy horseradish sauce. The carrots add a subtle sweetness that balances the savory broth-soaked fish perfectly. For a stunning presentation, serve chilled on a bed of butter lettuce with extra horseradish sauce drizzled artistically around the plate.