Gefilte Fish Appetizer Doctored From The Jar Recipes

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GEFILTE FISH APPETIZER (DOCTORED FROM THE JAR)



Gefilte Fish Appetizer (Doctored from the Jar) image

This is a recipe from my Aunt, Rosalee Patrick (my Mother's deceased sister), for doctoring gefilte fish from the jar and making it taste as if it were made from scratch. Trust me, IT'S GREAT! Thank you Aunt Rosalee, wherever you are...

Provided by Alan Leonetti

Categories     Southwest Asia (middle East)

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 6

2 (24 ounce) jars gefilte fish (any store bought brand)
extra virgin olive oil
4 carrots (sliced crosswise)
1 large onion (sliced thin)
4 celery ribs (cut into small pieces)
ground black pepper

Steps:

  • Place very little olive oil in a pot over medium heat.
  • Add the onion and just slightly brown.
  • Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste.
  • Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes… Remove from heat.
  • Take the pieces of fish out of the pot very gently and cool on a platter.
  • Reserve the vegetables.
  • Slightly oil a cookie sheet.
  • Lay the pieces of fish onto the slightly oiled cookie sheet and turn the fish over, so that both sides of the fish are oiled. Place the fish into a pre-heated 350 degree oven for 10 minutes.
  • Turn the fish over and bake another 10 minutes, or until the fish is slightly browned. Remove from oven and refrigerate. Serve with the reserved vegetables and horseradish.

Nutrition Facts : Calories 221.5, Fat 4.1, SaturatedFat 1, Cholesterol 68, Sodium 1238.9, Carbohydrate 23.8, Fiber 2, Sugar 3.5, Protein 21.4

BAKED GEFILTE FISH



Baked Gefilte Fish image

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

1 1/2 pounds rockfish fillet
1/2 pound pike fillet
1/2 pound flounder fillet
8 cups fish stock, preferably homemade
3/4 cup matzo meal
4 large eggs, lightly beaten
2 tablespoons sugar
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
Boiled Carrots with Prepared Horseradish for serving
Note:
Vegetable stock or water can be used instead of fish stock.

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.

GEFILTE FISH



Gefilte Fish image

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

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

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

DOCTORED GEFILTE FISH



Doctored Gefilte Fish image

Gefilte fish is a strange creature. You either love it or HATE it. I love it, the rest of my family despises it. This is Peter Pan's mother's recipe, one of the rare things that she cooked well.

Provided by mandabears

Categories     Kosher

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 large yellow onions, sliced with skin left on
2 stalks celery, cut in 1/4
2 carrots, cut in chunks
1/2 gallon gefilte fish, in liquid not in jelly
16 ounces gefilte fish, liquid
ground paprika

Steps:

  • In a large dutch oven, (I use my pasta pot) place gefilte fish, sprinkle with paprika.
  • Cover with vegetables.
  • Add reserved liquid.
  • Cover and cook over low heat for 1 hour.
  • Uncover and cook for 1/2 hour.
  • Put in refrigerator with all the liquid (it should jelly) Serve cold with red beet horseradish.

Nutrition Facts : Calories 94.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 22.7, Sodium 422.4, Carbohydrate 13, Fiber 1.5, Sugar 3.3, Protein 7.6

BEST GEFILTE FISH



Best Gefilte Fish image

The following recipe is from somebody's Mother's mother and grandmother because let's face it, there should be a more-palatable option than eating that dreadful fish-en-gelee out of a jar.

Provided by SomebodysMothers

Categories     Seafood     Fish

Time 5h40m

Yield 6

Number Of Ingredients 15

2 pounds red snapper - head, skin, and bones removed and reserved
1 pound speckled trout - head, skin, and bones removed and reserved
2 quarts water
1 onion
1 teaspoon salt
½ teaspoon ground white pepper
1 pinch white sugar, or more to taste
1 onion, chopped fine
3 eggs, beaten, or more as needed
⅓ cup water, or as needed
1 tablespoon matzo meal, or as needed
2 teaspoons salt
1 teaspoon white sugar
½ teaspoon ground white pepper
1 carrot, sliced into rounds

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

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