Fish Quenelles with Two Sauces – The Fiddler’s Favorite

By Chaim Topol,  One Egg is a Fortune


These poached balls of minced fish are also known as gefilte fish.

Quenelle Mixture

2 tablespoons oil
2 tablespoons margarine
3 white onions, finely sliced
4 lbs white fish fillets, minced
4 tablespoons fine matzo meal or breadcrumbs
3 eggs 3 teaspoons salt
2 teaspoons sugar 1/2-teaspoon white pepper
1 cup iced water

Poaching Broth:

3 white onions
2 carrots, peeled and sliced into rounds
12 cups water
1-teaspoon salt
1-teaspoon sugar
1/2-teaspoon white pepper

Dill Sauce:

3 cups mayonnaise
3 cups fresh dill, very finely chopped
1–2 tablespoons lemon juice
White pepper and salt, to taste

Red Pepper Sauce:

3 cups mayonnaise
10 strips pickled red peppers
1 teaspoon prepared white horseradish


  • Make quenelles: Heat oil and margarine and fry onions until just soft.

  • Gently combine remaining fish quenelle ingredients in a large bowl, mixing thoroughly. Add more ice water if the mixture is too stiff.

  • Using slightly moistened hands, shape into 1 1/2inches round or oval-shaped quenelles and refrigerate until firm.

Make Poaching Broth:

  • Place all ingredients in a large pot and bring to the boil, reduce heat and simmer for 15 minutes. Bring poaching broth back to the boil, drop in the quenelles and reduce heat.

  • Simmer covered for 1 hour, gently stirring occasionally to ensure quenelles do not stick to the bottom. Remove pot from heat. Allow to cool to room temperature.

  • Remove quenelles with a slotted spoon and place them in a dish. Strain the broth through a fine sieve, pour over the quenelles and refrigerate until ready to use.

Dill sauce: Blend all ingredients.

Red pepper sauce: Blend all ingredients.

Place two quenelles onto individual serving plates. Pour dill sauce over one and red pepper sauce over the other, so that they are both well coated.

Serves 12

This recipe can be Passover friendly if matzoh meal is used.