Skip to main content

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

Ingredients

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

Preparation

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.