ge·fil·te fish (g -f l t)n. Finely chopped fish, usually whitefish, pike, or carp, mixed with crumbs, eggs, and seasonings, cooked in a broth in the form of balls or oval-shaped cakes, and usually served chilled. [Yiddish : gefilt, past participle of filn, to fill, stuff + fish, fish.] |
gefilte fish, gefüllte fish [gəˈfɪltə]
n
(Cookery) Jewish cookery a dish consisting of fish and matzo meal rolled into balls and poached, formerly served stuffed into the skin of a fish
[Yiddish, literally: filled fish]
gefilte fish - well-seasoned balls of ground fish and eggs and crushed crumbs simmered in fish stockHow to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
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