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.
BAKED GEFILTE FISH IN TOMATO SAUCE
Why work hard when you don't have to? You can enjoy great tasting gefilte fish as a Shabbos appetizer without spending all day in the kitchen.
Provided by Giora Shimoni
Categories Appetizer
Time 3h35m
Yield 8
Number Of Ingredients 2
Steps:
- Preheat the oven to 375 F (190 C).
- Let the loaf defrost for about 10 minutes, just enough so you can unwrap it from the paper.
- Pour half of a can of tomato sauce into a loaf pan . Place the gefilte fish loaf on top of the sauce.
- Pour the rest of the tomato sauce on top of the fish loaf. Cover with aluminum foil.
- Bake for 1 hour and 15 minutes.
- Cool, and then cover and refrigerate.
- Serve slices of the fish, cold, on top of lettuce.
Nutrition Facts : Calories 67 kcal, Carbohydrate 7 g, Cholesterol 21 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, Sodium 517 mg, Sugar 1 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
GEFILTE FISH LOAF
Another no clue where I got this from, maybe from Peter Pan's mother, maybe not. Good way to serve Gefilte Fish for Passover. Serve with horseradish
Provided by mandabears
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 115.9, Sodium 830.8, Carbohydrate 16.9, Fiber 0.8, Sugar 1.8, Protein 16.4
JOSH'S TUNA GEFILTE FISH LOAF
This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.
Provided by Caryn Gale
Categories Tuna
Time 1h40m
Yield 8-10 slices
Number Of Ingredients 12
Steps:
- Using the steel blade in food processor, grind onion and carrot.
- Add rest and pulse till nice uniform mush.
- It is best to put this in a container and refrigerate overnight.
- I can never be bothered and just proceed to the next step.
- It is a little harder to work with, but turns out the same in the end.
- Spread a large piece of baking paper on the counter.
- Place gefilte fish mixture in a loaf/log shape on baking paper.
- Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
- Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
- I then put the loaf in the freezer for at least 1 night.
- Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
- Add broth ingredients to water and bring to a boil.
- Place the FROZEN loaf STILL in the baking paper into the boiling broth.
- Return to a boil and then let simmer about 1-1/2 hours.
- Remove carefully from the broth (I use 2 spatulas) and cool.
- Remove carrots and onion as well to container.
- Remove baking paper.
- Refrigerate at least 4 hours or overnight.
- Slice and serve with sliced carrot.
- Warning: when the loaf is boiling it does not have the best smell.
- Do not worry, it will taste great.
- Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.
Nutrition Facts : Calories 161.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 914.8, Carbohydrate 33, Fiber 1.4, Sugar 23.6, Protein 3.6
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
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.
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.
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FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH FROM SCRATCH
From cbc.ca
- In a food processor, finely grind the carrots and onions. Transfer the vegetables to a large bowl. Place the fish in the food processor and pulse until finely chopped. Add the fish to the vegetables, then add the sugar, pepper, salt, matzo meal and eggs. Mix well, then spoon into the prepared loaf pan, pressing down firmly with the back of a spatula and smoothing out the top.
- Bake for 1 hour. Remove the loaf from the oven and run a knife around the edges to be sure it’s not sticking to the pan. Refrigerate for at least 4 hours, but it’s best to leave overnight.
- When ready to serve, remove the loaf from the pan. Slice and serve cold on a nice piece of leaf lettuce with a dollop of spicy horseradish and a sprig of parsley.
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