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Gephilte fish, stuffed carp cooked in broth and served in a jelly

Gefilte fish, stuffed carp poached in broth and served in aspic

Main dishes

The Ashkenazi Jewish holiday dish: chopped carp meat with fried onions, wrapped in eggs, rolled in fish skin, and cooked for 2 hours and 30 minutes on the…

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Recipe from Gran, יוני2023, Rumpelstilzchen, adapted by Recette de cuisine · · updated on

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The gefilte fish (“stuffed fish”) is prepared the day before: its broth, rich in bones, thickens into a jelly in the refrigerator. This is a lengthy recipe, for 10 people, that requires patience.

Ingredients and directions

  • Prep time3 hr
  • Cook time3 hr 10 min
  • Resting24 hr
  • Total30 hr 10 min
  • DifficultyHard
  • CostBudget
  • Cooking methodnibbled
  • Estimated cost$8.60 $0.86 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Low lactose
  • Vegetarian

Ingredients

10 people
  • $3.12
  • $0.33
  • $1.60
  • $2.13
  • $0.53
  • $0.36
  • $0.01
  • $0.52

Prices from US supermarkets for 4 of 8 ingredients; Belgian prices for the rest.

Directions

  1. As soon as you get home, rub the fish with 1 tablespoon of salt, evenly distributed, and let it sit for at least an hour: this will make the skin easier to remove. ≈ 3 min
  2. Meanwhile, chop the onions and fry them until they are golden brown.
  3. Carefully remove the skin from each piece, keeping it intact, and detach the flesh from the bones. Keep the central bones with a small amount of flesh attached. ≈ 3 min
  4. Combine the meat with the fried onions in the chopper. ≈ 3 min
  5. In a large mixing bowl, add the eggs, ½ cup of water mixed with sugar, ½ tablespoon of salt, ¼ teaspoon of pepper, and enough flour to thicken. Beat with an electric mixer until well combined. ≈ 4 min
  6. Form the meatballs. Place one on a piece of flattened skin and cover it with the other half of the skin. The last meatballs, without skin, are simply formed. You can also stuff the heads. ≈ 10 min
  7. Line the bottom of a large stockpot with the bones, place the meatballs on top, and cover with just enough water. ≈ 3 min
  8. Cook for 2 hours and 30 minutes over medium heat. After an hour, add 1.5 tablespoons of salt and the remaining pepper.
  9. Carefully remove the meatballs. Strain the broth and discard the bones.
  10. Return the broth to the heat and cook the peeled and quartered apples in it for about 40 minutes.
  11. Place the meatballs and apple in serving dishes, pour the broth over them, and let them marinate in the refrigerator for at least one day.

The bill

Gefilte fish, stuffed carp poached in broth and served in aspic

  • 1.5 kg of onions$3.12
  • flour or matza flour$0.33
  • 4 eggs$1.60
  • 1 kg of ground apples$2.13
  • 1 teaspoon of black pepper$0.53
  • 3 tablespoons of salt$0.36
  • 1 tablespoon of granulated sugar$0.01
  • oil, pour and fry the onions$0.52

Total$8.60

that's $0.86 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 fresh carp (approximately 3 kg), gutted by the fishmonger
  • 1.5 kg of onions
  • flour or matza flour
  • 4 eggs
  • 1 kg of ground apples
  • 1 teaspoon of black pepper
  • 3 tablespoons of salt
  • 1 tablespoon of granulated sugar
  • oil, pour and fry the onions

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