Baked Herbed Gefilte Fish Recipes

HONEY BAKED GEFILTE FISH

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.

BAKED GEFILTE FISH

Steps:

• 1. Preheat oven to 350'F.
• 2. Lightly oil a 9x5" metal loaf pan Line the bottom with lightly oiled wax paper.
• 3. In your food processor, with the metal blade, add the onion and chop with a few pulses off and on. Saute the onion in the light oil, then cool in another bowl.
• 4. Add the carrots and chop this mixture fine. Return the cooled onion to the food processor bowl and add the rest of the ingredients pulsing twice, then turn off, pulse twice again using this method until you have a meat loaf type of consistency.
• 5. Pour into your prepared loaf pan. Bake for 1 hour 15 minutes then move to a wire rack and cool for 10 minutes.
• 6. Place a knife between the fish and the loaf pan and slide it around to loosen the fish, then invert onto a dish and continue to cool.
• 7. Cover and refrigerate or wrap well in tin foil and then in plastic wrap and freeze.
• 8. This makes, 10 servings, or 20 hors d'oevres. This is good served with beet horse radish for luncheon. It is best when you make it 2 or 3 days ahead. That gives the flavours a chance to marry better.
• 9. Shalom!