Deboned, ground fish and poach mixture is what makes up the gefilte fish. The most notable fishes used for these dishes are whitefish, pike, or carp. In many countries, it’s mostly enjoyed as an appetizer which is traditionally recognized by Ashkenazi Jewish communities. It’s also worth mentioning that in Poland, this traditional plate is enjoyed in many Catholic homes for Holy Sunday and Christmas Eve.
Historically speaking, this appetizer was made of minced fish stuffed inside its skin. Over time, many people have ditched the skin so they can form it into something that is similar to fish balls or quenelles. Although this dish can be served any time of the year, they’re mostly enjoyed on holidays such as the Passover and Shabbat.
Today, we’ll be teaching you how to make a traditional gefilte fish that is enjoyed by many!
2 lbs. carp fillets
2 cloves garlic
2 eggs, beaten
3 celery stalks
Enjoy your meal! And remember that when you are looking for a kosher restaurant in Las Vegas, we are the place to visit! Check out our menu today to see what we can cook for you and your family!