Cookie Dough Gefilte Fish Recipes

BAKED HERBED GEFILTE FISH

Steps:

• 1. Preheat the oven to 350°F.
• 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
• 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.

GEFILTE FISH

Steps:

• Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
• Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
• Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
• Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
• Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
• Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
• Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH

Steps:

• Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
• If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
• Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
• Cover the bowl, and refrigerate for at least one hour, or even overnight.
• At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
• Make the broth: In a large soup pot, mix the broth ingredients.
• Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
• Form the fish mixture into balls, cylinders, loaves -- whatever.
• Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
• Cool. Eat. Enjoy.

COOKIE DOUGH GEFILTE FISH

Steps:

• Pre-heat the oven to 400 degrees.
• Allow the pastry puff to thaw out until it is pliable enough to open without breaking. Do not thaw the gefilte fish!
• Place the Gefilte loaf on the pastry puff sheet so that the ends of the loaf are pointing toward the corners. Wrap the loaf and use a little bit of warm water to secure the ends of the pastry puff sheet together.
• Place on a oil sprayed tray and put it in the oven for about an hour. Do not cover. Enjoy!

GEFILTE FISH

Steps:

• Saute the onion in margarine until soft. Combine with the carp and whitefish and chop finely with steel blade in food processor (or chop by hand). Season mixture with salt and pepper.
• Add eggs and mix well to blend. Blend in almonds.
• With wet hands shape the fish mixture into ovals, using two tablespoons for each.
• Place the ovals in lightly boiling fish bouillon, cover and cook at a slow boil for about 30 minutes. Remove fish balls from bouillon and arrange on serving dish. Strain the bouillon through a fine strainer over the fish and refrigerate. The bouillon will jell.
• To serve, arrange a piece or two of cooked carrot slices on each piece of gefilte fish, decorate with parsley and serve red horseradish on the side.

FRIED GEFILTE FISH

Steps:

• grind the salmon, whitefish, carrots and onion in a food processor.
• put in a bowl and mix in 3 eggs and 1c matzoh meal, salt& pepper.
• put remaining matzoh meal on a plate.
• beat 2 eggs in a bowl.
• put some oil on your hands,.
• form the fish mixture into patties, dip in egg, then matzoh meal to coat, set aside pour some oil into a skillet heat to medium, cook patties in batches until brown on both sides, adding more oil as needed serve on fresh greens with horseradish.

CLASSIC GEFILTE FISH

Steps:

• 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
• 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
• 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
• 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
• 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
• 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
• 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

GEFILTE FISH

Steps:

• 1. In a food processor or grinder, grind fish (refrigerate heads and bones for later use), 2 onions, 1 stalk celery, and half a carrot. (If you use a food processor, make sure you leave no large pieces of fish or bones; you may want to transfer the mixture, bit by bit, into a wooden bowl, and go over it vigorously with a hand chopper.)
• 2. Place fish mixture in a large bowl, and add eggs, sugar, salt, pepper, and corn oil, mixing thoroughly with a wire whisk. Stir in matzo meal, and continue to mix until everything is thoroughly blended. Refrigerate for 1 hour or more (longer, even overnight, is better).
• 3. Fill 2 large stockpots three-quarters full of water, and bring to a vigorous boil. In each, throw in half the fish heads and bones, 2 onions, half the celery, and a carrot. Divide batter into 12 patties of equal size. (Don't worry that your batter is a little loose; it has to be that way to keep your gefilte fish light.) Transfer each patty to a large cooking spoon, shape into an oval, and very gently lower it into the boiling water. Put 6 in each pot. Lower heat and simmer for 1 1/2 hours.
• 4. Remove fish balls and carrots from pots, and refrigerate on a covered plate. Discard everything else. Serve chilled with red and/or white horseradish. Slice carrots for garnish.

GEFILTE FISH

Steps:

• To make the stock, place all the ingredients for the stock except the carrot slices in a two-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 30 minutes. Prick plastic.
• Remove from oven. Uncover and strain. Pour half of the stock back into dish. Set remaining broth aside. Add sliced carrots to the cooking dish. Cook, covered, for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Set aside.
• To make the fish mixture, place the fillets and onion in a food processor. Process until smooth. Add the remaining ingredients except gelatin and horseradish and process just until combined. Refrigerate until cold. With damp hands, shape mixture into eight plump ovals, about 1/4 cup each.
• Arrange the ovals in spoke fashion around the edge of a 14-by-11-by-2-inch oval dish. Remove carrots from broth with a slotted spoon and place in center of dish. Pour broth from the dish over all. Cover tightly with microwave plastic wrap, leaving a small vent in one corner. Cook for 10 minutes. Prick plastic.
• Place a small plate in the freezer (to use later to test gel of stock).
• Remove fish from oven. Uncover, and turn each piece over. Let fish cool in the broth for 30 minutes.
• Test the jelly by pouring a spoonful of broth onto the cold plate. Place the plate in the freezer for 1 minute. Broth should be firm. If it is not, place the reserved broth in a bowl and sprinkle 1/2 teaspoon gelatin on top. Let stand for 2 minutes. Stir well and repeat test with chilled plate. If broth is still not firm, add another 1/2 teaspoon gelatin and repeat test.
• Place gefilte fish in the smallest deep container that can hold it in one layer. Cover with all of the broth. Chill fish and broth at least 24 hours.
• Serve gefilte fish chilled, with some of the jelled broth and carrots. Pass horseradish in a separate bowl.

WOLFGANG PUCK'S GEFILTE FISH

Steps:

• Place matzoh meal in a bowl, mix with 1 cup fish stock and set aside.
• Place cabbages in a large pot of simmering water and as leaves soften, carefully remove them. You will need about 15 large unbroken leaves or twice that many smaller leaves, which can be put together overlapping to make a large leaf. Rinse softened leaves under cold running water, dry and cut away any large central ribs.
• Heat oil in a small skillet and saute onion until translucent.
• Cube fish, season with salt and pepper and process, using a pulse mechanism, in a food processor. Fish should have some texture. Alternatively, fish can be ground in a meat grinder or ordered ground from fish market.
• Mix fish with onion, parsley and tarragon. Season with pepper. Lightly beat egg yolks and mix in, then add matzoh meal.
• Beat egg whites until frothy, then fold in. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
• Place 2 heaping tablespoons of fish mixture in a cabbage leaf or leaves and roll to enclose fish mixture completely, making a package. Repeat until all fish mixture is used.
• Heat remaining stock in large saucepan and add vinegar. Place cabbage rolls, seam side down, in the saucepan and scatter the carrots and leeks over them. Cover and simmer 10 minutes. Let cool completely in the stock. Remove fish rolls from stock and refrigerate until a half-hour before serving. Serve with fresh horseradish.

GEFILTE FISH TERRINE

Steps:

• Place the carrots in a saucepan, cover with water and simmer 10 minutes. Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender. Drain well.
• Preheat oven to 350 degrees.
• Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds. Cover with one-third of the fish mixture. Cover with the asparagus, making a dense layer lengthwise in the pan over the fish. Sprinkle with chives. Cover with another third of the fish. Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish. Cover with the remaining fish, packing it down in the pan.
• Cover the pan with foil, and place it in a larger pan with 1 1/2 inches of boiling water in it. Place in the oven, and bake for 1 1/2 hours. Refrigerate the loaf pan overnight.
• To unmold, run a knife around the pan. Serve with jellied fish broth and horseradish or mayonnaise.

GEFILTE FISH LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mash the gefilte fish and set aside.
• Process the remaining ingredients in a blender or food processor.
• Add to the mashed fish.
• Grease a 9x5 loaf pan, I use cooking spray.
• Pour in fish mixture.
• Bake at 350 degrees for 1 hour.
• Remove from oven and cool.
• Turn loaf onto a platter.
• Chill.
• Serve with horseradish.