This aromatic Ashkenazi Fish Roll is a contemporary and easier interpretation of the traditional Jewish dish, Gefilte Fish, often served during Passover and other family gatherings. While the classic recipe involves poaching fish stuffing in broth, this updated version bakes the fish mixture, resulting in a tender, juicy, and beautifully flavored loaf with delicate notes of onion and spices. The finished dish features a golden crust, a soft texture, and a melt-in-your-mouth flavor.

Ingredients:

• 1.5 lbs (750 g) fish fillet blend: Use three types of white fish, such as Trout, Dorado (Sea Bream), and Hake (or Cod)—approximately 500g of each type for the traditional 3-fish mix. For a simplified version, use 1.5 lbs total of your favorite white fish.
• 1 medium onion, sautéed in oil
• 1 medium fresh onion, finely chopped
• 3 eggs
• Salt, black pepper, and sugar (a pinch, traditional for Gefilte Fish) to taste
• ½ cup sparkling water (or club soda)
• 1 clove garlic, minced (optional, for deeper flavor)
• ½ cup matzo meal (or breadcrumbs for a non-Passover version)
• 3–4 medium potatoes, thinly sliced
• Oil for greasing the baking pan
• 1 egg, beaten (for egg wash)
• ½ cup chicken broth or lightly salted water (for baking)

Instructions:

1. Prepare the Fish Base: Grind all the fish fillets together in a meat grinder or food processor until you have a uniform, finely ground mixture.
2. Create the Flavor Base: In a blender, combine the sautéed onion, fresh onion, eggs, salt, pepper, a pinch of sugar (if desired), and the sparkling water. The sparkling water is key for keeping the fish mixture tender and airy. Blend until smooth.
3. Combine the Ingredients: Add half of the ground fish to the onion mixture and blend again, or mix by hand. Then, add the rest of the fish and mix thoroughly. Incorporate the minced garlic now, if using.
4. Thicken the Mixture: Gradually add the matzo meal (or breadcrumbs). Use a glove or slightly dampen your hands and knead the mixture until it becomes firm and holds its shape, similar to a soft dough.
5. Shape the Rolls: Divide the fish mixture into two equal portions and shape them into long, even rolls or loaves.
6. Prep the Baking Pan: Grease a baking dish with oil. Cover the bottom with a 3–4 layer base of thinly sliced potatoes. Season the potatoes with salt and pepper. This creates a juicy, protective layer and prevents the roll from sticking.
7. Bake the Roll: Place the fish rolls on top of the potato bed. Brush the tops with the beaten egg wash and pour the chicken broth (or salted water) into the bottom of the dish around the potato base. Bake at 350°F (180°C) for approximately 45–50 minutes, or until the roll is golden brown and fragrant.

Serving & Chef’s Tip:

• This Ashkenazi Fish Roll can be served hot as a main course or chilled as a traditional festive appetizer (often sliced and served with horseradish).
• For an extra celebratory touch, garnish the roll with sliced carrots or fresh parsley.
• The dish stores beautifully in the refrigerator for up to 3 days, and many find the flavors deepen and improve overnight!