Gefilte Fish
This delectable seafood dish combines the flavors of halibut, salmon, and fresh herbs in every bite. These fish balls are light, flavorful, and perfect for a refreshing meal. Enjoy them chilled with a zesty Horseradish Sauce for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 1 pound halibut fillets, skinned and boned
- ½ pound salmon fillets, skinned and boned
- 2 tablespoons grapeseed oil
- 1 large onion, diced
- 2 large eggs
- 1 teaspoon celtic sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon agave nectar or honey
- 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
Yield
Makes : My family and I were so excited to have good homemade gluten free gefilte fish, that I forgot to restrain everyone and count the amount of fish balls this recipe yields before they were eaten.
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