Madge's Gefilte Fish

Martha's friend Madge Miller shares her recipe for gefilte fish.

  • Servings: 12
Madge's Gefilte Fish


  • Homemade Fish Stock
  • 2 1/2 pounds coarsely ground whitefish
  • 2 1/2 pounds coarsely ground yellow pike
  • 1/2 pound coarsely ground carp
  • 3 medium onions, finely chopped
  • 2 large eggs, plus 1 large egg white, lightly beaten
  • 2 tablespoons matzo meal
  • 1/4 cup coarse salt
  • 1/2 teaspoon freshly ground white pepper
  • 4 carrots, thinly sliced
  • 1 tablespoon sweet Hungarian paprika
  • Madge's Horseradish
  • Dill sprigs, for garnish


  1. In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.

  2. In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.

  3. Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.


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