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Gefilte Fish with Citrus Carrot and Horseradish Creams

Chef Meir Adoni gefilte fish

This delightfuly modern gefilte fish dish is served at Lumina and Blue Sky, Chef Meir Adoni's award-winning kosher restaurants at the Carlton Hotel in Tel Aviv.   

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


Gefilte Fish

  • 21 oz. fish
  • 3/4 cup water
  • 1/4 cup oil
  • Salt and pepper
  • 3 tablespoons sugar
  • 1/2 cup of almond flour
  • 1/2 cup of grated hard boiled eggs
  • 1 cup minced onions
  • 2 eggs

Citrus Carrot Cream

  • 3 carrots
  • Juice from 4 oranges
  • Water
  • Sugar to taste
  • Vinegar to taste

Horseradish Cream

  • 1/2 horseradish root
  • 3 large cooked beets
  • 1 apple
  • Fresh ginger to taste
  • 1 teaspoon wasabi
  • Sugar to taste
  • Vinegar to taste
  • Salt to taste


1. Using a food processor, make a mousse by mixing half the fish with the water and the oil and the egg until you get a uniform consistency. Add the rest of the ingredients and form a patty or a ring and cook in a fish broth for about 30 minutes. 

2. To make the Citrus Carrot Cream: Cook the carrots in the orange juice with water and bit of sugar and vinegar until the carrots come apart. Drain the liquid. Blend with a bit of water. 

3. To make the Horseradish cream : Mix all ingredients into food processor until you get a creamy consistency. Strain with a strainer. 

Optional toppings: 

  • Tapioca cooked according to package directions with salt, oil and lemon. 
  • Salmon eggs or colorful cooked carrots.
  • Slices of dried fruit leather (for another layer of sweet and another layer of texture). 
  • Edible flowers known as borage.