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
BAKED GEFILTE FISH
Provided by Todd Gray
Categories Soup/Stew Fish Bake Passover Chill Kosher for Passover Advance Prep Required
Yield Makes 18 fish patties (6 servings)
Number Of Ingredients 15
Steps:
- Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.
- Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2 by 4 inches. Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 20 minutes. Using a slotted spoon, transfer the patties to a paper towel-lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.
- Bake the fish. Preheat the oven to 350°F. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges-about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.
BAKED GEFILTE FISH
Easy, no-fuss way to cook gefilte fish. Courtesy of the Women's Branch of the OU READ MORE
Provided by Recipe By OU Kosher
Categories Appetizers
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Unwrap loaf of frozen fish. Place in greased loaf pan.
- Mix pepper and sugar with tomato sauce and pour over fish.
- Put sliced onions on top. cover with foil, and cook until done.
GEFILTE FISH
My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.
Provided by Daisy
Categories Appetizers and Snacks Seafood
Time 2h35m
Yield 8
Number Of Ingredients 17
Steps:
- Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
- Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
- With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g
HONEY BAKED GEFILTE FISH
Born of necessity (no time, lots of guests...help!!), this quickly became a family favorite. It is almost silky in texture, and holds up well. Dress it up with horseradish or horseradish and mayo, or an assortment of salads... the possibilities are endless. An excellent make-ahead for a busy holiday week
Provided by Sarah Chana
Categories European
Time 42m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
- Dump it unceremoniously in a 9" round pan (or equivalent).
- Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
- Smoosh some more, and smooth out the top.
- Sprinkle with paprika for color.
- Bake at 325F (give or take) for about 40 minutes.
- Will be firm but not dry when it is done.
Nutrition Facts :
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
BEST GEFILTE FISH
Steps:
- Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
- Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
- Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
- Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
- Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
- Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 6.9 g, Cholesterol 189.2 mg, Fat 8 g, Fiber 1 g, Protein 48.4 g, SaturatedFat 2.2 g, Sodium 1316.6 mg, Sugar 3.1 g
FAIRLY CLASSIC GEFILTE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 3h45m
Yield 24 pieces, about 12 servings
Number Of Ingredients 22
Steps:
- Grind the fish, but not too finely. In a food processor it should be done in two batches, about 24 pulses each. Mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.
- For the stock, place the fish bones and heads in a stockpot. Cover with cold water, and bring to a boil. Boil about 5 minutes, skimming constantly. Lower heat to a simmer.
- Add the remaining stock ingredients except the salt, and simmer gently about 1 1/2 hours, adding additional water as needed to keep the ingredients covered. Strain through a very fine strainer. Season with salt.
- Pour the stock into a large shallow saucepan. Add the carrots, and cook until tender, about 10 minutes. Remove the carrots, slice them and refrigerate. Add enough water to the stock so the liquid is about 3 inches deep. Bring to a simmer.
- Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain them, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and refrigerate.
- Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the surface.
- Serve the fish cold with horseradish and jellied broth on the side.
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