This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Gefilte fish

A form of forcemeat, traditional in Jewish cooking, whereby white fish is flaked and mixed with chopped onion, celery, carrots egg and meal and then rolled into balls. These are then rolled into balls before being boiled or fried, after which they are generally served cold. The mixture originated as a stuffing for fresh water fish, such as carp or pike.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review