Description
This Salmon Gefilte Fish with Fennel & Tarragon is a fresh, flavorful twist on a traditional Jewish dish. Made with coho and sockeye salmon, aromatic fennel, and fragrant tarragon, this recipe offers a delicate balance of flavors. The fish mixture is formed into oval shapes, gently poached in a savory vegetable stock, and served with radicchio or endive for a light, refreshing meal. Perfect for gatherings or as a unique appetizer, this recipe takes about 40 minutes to prepare and serves 12.
Ingredients
For the Stock
- 1 peeled yellow onion, cut into 6-8 pieces
- 2 celery stalks, cut into 2-inch pieces
- Half of a large fennel bulb, cut into 2-inch chunks
- 3 peeled carrots, cut into 1-2 inch pieces
- 3 quarts (12 cups) water
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
For the Gefilte Fish
- 1.5 lb salmon (combination of coho and sockeye recommended), skin removed and cut into 1-2 inch cubes
- 1 yellow onion, roughly chopped
- Remaining half of large fennel bulb, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 cup fresh herbs (tarragon and cilantro), packed
- 2 eggs
- 1 tablespoon flavorless oil (canola, sunflower seed, or vegetable oil)
- 1/4 cup matzo meal
- 1-2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
For Serving
- Radicchio or endive leaves
Instructions
- Make the Stock: Fill your widest pot with 3 quarts (12 cups) of water, making sure it's at least 4 inches deep. Add the peeled onion, 2 celery stalks, half the fennel, and peeled carrots to the water. Season with 1-2 teaspoons each of salt and pepper. Bring the mixture to a boil, then reduce to a simmer to let the flavors meld.
- Prepare the Vegetable Base for Gefilte Fish: While the water is heating, pulse the remaining roughly chopped onion, fennel, and celery stalk in a food processor until finely chopped to create the vegetable base for the fish mixture.
- Prepare the Salmon: Remove the skin from the salmon and cut it into 1-2 inch cubes. Add the salmon and fresh herbs (tarragon and cilantro) to the food processor and pulse until the fish is chopped and combined but still slightly chunky to avoid a mushy texture.
- Mix the Gefilte Fish Mixture: Transfer the fish mixture to a large bowl. Add the eggs, oil, matzo meal, salt, and freshly cracked pepper. Using your hands, mix everything together thoroughly until well combined.
- Shape the Gefilte Fish: Wet your hands to prevent sticking and roll the mixture into 2-3 inch oval shapes, similar to large Madeleines.
- Cook the Gefilte Fish: Gently drop the shaped fish ovals into the boiling vegetable stock. Ensure the water returns to a gentle boil, then lower to a simmer. Cover the pot and cook for 20-25 minutes until the gefilte fish is cooked through.
- Serve: Remove the gefilte fish from the stock and serve warm or chilled on radicchio or endive leaves for a crisp, refreshing complement.
Notes
- Using a food processor to pulse the vegetables and fish helps achieve the ideal texture but avoid over-processing to prevent a mushy mixture.
- Keep your hands wet when shaping the fish to ensure the mixture doesn’t stick to them.
- If matzo meal is not available, finely ground breadcrumbs can be used as a substitute.
- The poaching stock can be reused or strained and saved for soups or other recipes.
- Serve gefilte fish chilled or at room temperature, garnished with fresh herbs or paired with horseradish for traditional flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Jewish
