ruby red gefilte fish

ruby red gefilte fish with matzo confit

I have nothing to prove. I know how to make gefilte fish from scratch. But that doesn’t mean I always have time to make gefilte fish from scratch. I can always find time to play with a jar of fish, though. The trick is, you need to start with Yehudah brand gefilte fish, either the original or sweet. In my mind I accept no substitutes, nothing else will do.

This is a fun way to add some unexpected color to your dish. Taking it out of the jar and cooking it again makes it taste as close to scratch as possible. Even my mother would eat it made this way. You don’t have to serve this fish with the matzo confit, but it’s a nice addition to the plate. My grandmother served her homemade gefilte fish with this stuff and my cousins and I all fought over who got more of it.

Ingredients:

  • 6 pieces (1 jar) Yehudah gefilte fish, any style

  • 1 large carrot, sliced thinly on the diagonal

  • 1 medium onion, cut in wedges

  • 2 cloves garlic, smashed

  • ½ jar Russian style borscht (I like Gold’s)

  • sprigs of fresh dill

  • 1 Tbsp sugar

  • salt and pepper to taste

Method:

  • Shake borscht jar to evenly distribute beets and pour half into a pot. Save the rest for another use.

  • Add the broth from the fish jar, the onion, the garlic, the carrot, a few sprigs of dill, the sugar, and a few grindings of black pepper.  Bring to a boil, then lower the heat and simmer, covered, for 20 minutes.  

  • Taste for salt and add some if you’d like.  Add the fish pieces to the pot, cover, and poach gently for 45 minutes.  

  • Remove the pot from the heat and let it stand, covered, at room temperature for an hour, and then for another hour in the refrigerator. 

  • Carefully remove the fish patties from the broth and place them in a container in one layer.  Remove the nicest looking pieces of carrot from the broth (at least 6 pieces) and reserve both the carrot slices and the poaching liquid. Strain the poaching liquid, pushing hard on the solids with a spoon so that some of the vegetables get into the liquid as purée. Discard the solids.

  • When ready to serve: On individual plates, place one piece of fish topped with a carrot slice and a fresh, decorative sprig of dill.  Put some of the Matzo confit on the side, if using.  Serve with fresh, white horseradish.

  • Optional:Matzo Confit

  • Put a strainer over a bowl and strain the poaching liquid, pushing hard on the solids with a spoon so that some of the vegetables get into the liquid as puree.  Chill the liquid.

  • When ready to serve, pour the reserved liquid into a pot and add 2 sheets of matzo, broken up into smallish pieces.  Bring to a boil, stirring, then cover and cook over low heat for a few minutes until the matzo is soft and has absorbed the liquid. It should be moist, but with no liquid remaining.

  • On individual plates, place one piece of fish topped with a carrot slice and a decorative sprig of dill.  Put some of the Matzo confit on the side.  Serve with fresh, white horseradish.