Gefillte Fisch With Egg Sauce Recipe

History of Gefilte Fish with Egg Sauce:

Gefilte Fish, meaning "stuffed fish" in Yiddish, is a traditional Jewish dish that originated in Eastern Europe. It is typically served as an appetizer during Jewish holidays and festive occasions, particularly on Shabbat and Passover. The dish has a rich history, with variations existing in different Jewish communities.

Fun fact: The origins of gefilte fish can be traced back to medieval times when Jewish households would prepare fish by grinding it and mixing it with spices and fillings to create a unique and flavorful dish.

Gefilte fish is traditionally made by grinding fresh fish, usually whitefish or carp, along with onions, eggs, and breadcrumbs. The mixture is then seasoned with herbs and spices before being stuffed back into the fish skin, forming a sort of fish loaf. The fish loaf is then poached in a flavorful broth, resulting in a tender and succulent dish.

Now let's dive into the recipe for Gefilte Fish with Egg Sauce:

- 5 pounds of haddock (or any whitefish of your choice)
- 4 large onions, chopped
- 1 sprig of parsley, chopped
- 2 eggs
- Dash of pepper
- Pinch of salt
- 1 tablespoon of sugar
- Enough cracker crumbs to stiffen the filling

For the Sauce:
- 1 large onion, sliced
- 1 small carrot, sliced
- Dash of pepper
- Pinch of salt
- Gravy or water from boiling the fish
- 2 egg yolks


1. Begin by cutting the haddock into four-inch slices. Make sure to cut a big hole in each slice while preserving the backbone and skin. Set the meat aside.

2. In a wooden tray, combine the chopped onions, parsley, eggs, pepper, cinnamon, salt, and sugar. Mix well, then add enough cracker crumbs to stiffen the filling.

3. Stuff the filling into the holes previously cut in the fish slices.

4. In a saucepan, add the sliced onion, parsley, carrot, pepper, and salt. Place the stuffed fish slices into the saucepan and cover with cold water.

5. Slowly bring the water to a boil and let the fish cook for one hour. Once done, carefully remove the fish from the saucepan and place it on a platter.

6. Preserve the water or gravy in which the fish was boiled for the sauce.

7. For the egg sauce, beat the egg yolks thoroughly in a separate bowl. Slowly pour the boiled gravy from the fish into the beaten yolks, stirring constantly to ensure a smooth texture.

8. Place the mixture on the back of the stove and let it boil for five minutes, stirring continuously to prevent burning. The egg sauce should thicken slightly during this process.

9. Serve the gefilte fish on a platter, drizzling the warm egg sauce on top.

Fun fact: Gefilte fish is typically served chilled, making it a refreshing and appetizing dish during holidays and gatherings. It is often accompanied by horseradish or a tangy beet-based relish called chrain.

Similar dishes you may enjoy:
1. Matzo Ball Soup: This traditional Jewish soup features fluffy matzo balls in a flavorful chicken broth. It is often served alongside gefilte fish during Passover.

2. Fish Biryani: This Indian dish combines fragrant rice with fish cooked in aromatic spices and herbs. It is a fantastic option for fish lovers looking for a unique and flavorful meal.

3. Fish Cakes: These crispy and savory cakes are made with mashed fish, herbs, and breadcrumbs. They can be enjoyed as a main course or served as an appetizer with a dipping sauce.

Whether you're celebrating a Jewish holiday or simply looking to explore new flavors, Gefilte Fish with Egg Sauce is a classic and comforting dish to try. Enjoy the rich history and delicious flavors that this traditional recipe brings to your table.



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