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
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
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 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
PASSOVER GEFILTE FISH
Steps:
- Preheat the oven to 375 degrees F.
- Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
- Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
- In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
- In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
- Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
- Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
- Homemade Horseradish:
- To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
- To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.
GEFILTE FISH PATE
Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's "Jewish Cooking in America." Source: The Martha Stewart Show, April 2009
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent. Remove from heat and let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, combine fish, cooled onions, eggs, water, matzah meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined.
- Transfer mixture to 12-cup bundt pan, smoothing top with a spatula. Place bundt pan in a larger baking dish and fill baking dish 2-inches high with water. Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour more.
- Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice and serve garnished with parsley.
INDIVIDUAL SERVINGS OF GEFILTE FISH
This recipe is adapted from a recipe from 1988. One of the adaptations is changing it from a large loaf, which can fall apart and can be too large for most dinner parties, to individual muffin tin-sized servings. I've been making this for years and I have requests for it every Shabbat, which is saying a lot for gefilte fish! It's quite critical to have a food processor for this recipe.
Provided by slpscientist
Categories Appetizers and Snacks Seafood
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place onions into a food processor and pulse a few times to coarsely chop. Transfer onions to a large bowl. Place carrot into food processor and pulse once or twice to chop; process until very finely chopped, about 30 seconds. Add carrot to onions. Place whitefish fillets into food processor and grind until the fish is a fine paste, about 2 minutes. Add fish to bowl.
- Combine onions, carrot, and whitefish with cold water, matzo meal, egg, egg whites, sugar, vegetable oil, nutmeg, salt, and black pepper, stirring to combine well. Spoon whitefish mixture into 16 muffin cups, filling them level with the top edge.
- Bake in the preheated oven until gefilte fish cakes are set and a toothpick inserted into the center of a cake comes out clean, about 1 hour. Let cool in muffin cups, remove, cover, and refrigerate until chilled, at least 1 hour.
Nutrition Facts : Calories 108 calories, Carbohydrate 5.4 g, Cholesterol 45.7 mg, Fat 4 g, Fiber 0.7 g, Protein 12.2 g, SaturatedFat 0.7 g, Sodium 80.6 mg, Sugar 2 g
GEFILTE FISH TERRINE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes. Drain vegetables.
- Puree leeks in a food processor along with 1 tablespoon parsley, and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside.
- Place matzoh meal in a bowl, add fish stock and set aside.
- Without washing food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
- Preheat oven to 350. Lightly oil a 6-cup loaf pan or ring mold.
- Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression; spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine.
- Set the pan in a larger pan at least 2 inches deep and place in oven. Add 1 to 1 1/2 inches of boiling water to outside pan.
- Bake 50 minutes.
- Remove from oven and let cool. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 2 grams, TransFat 0 grams
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 TERRINE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 12 servings
Number Of Ingredients 6
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.
More about "gefilte fish loaf recipes"
CLASSIC GEFILTE FISH - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish Food, AshkenaziCategory AppetizersServings 8Total Time 6 hrs 5 mins
- Rinse frozen gefilte fish loaf under water to remove label, but do not remove parchment wrapper.
- When water boils, add fish and return to boil; immediately lower heat to simmer.Simmer, uncovered, for 2 hours 4. Drain in colander, transfer fish to sealable container and remove parchment paper by unrolling. Add carrots and onions to container. 5. Cover and refrigerate until cold, at least 4 hours. 6. Serve sliced with carrots and onions as a garnish. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007).
GEFILTE FISH LOAF - UP A NOTCH & SAUCED! - KOSHER
From koshereye.com
Estimated Reading Time 2 mins
GEFILTE FISH LOAF WITH BEET-HORSERADISH CREAM
From williams-sonoma.com
FRIED GEFILTE FISH PATTIES WITH ONIONS - KOSHER IN THE …
From kosherinthekitch.com
BAKED GEFILTE FISH | THE STAR
From thestar.com
BAKED GEFILTE FISH | RECIPE - KOSHER.COM
From kosher.com
FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH FROM SCRATCH
From cbc.ca
THE BEST GEFILTE FISH EVER - (AND I SHOULD KNOW - CHABAD
From chabad.org
21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE …
From jamiegeller.com
GEFILTE FISH | RECIPE - KOSHER.COM
From kosher.com
BEST GEFILTE FISH RECIPE - HOW TO MAKE GEFILTE FISH
From delish.com
FRIED GEFILTE FISH RECIPE (A BRITISH JEWISH RECIPE)
From linsfood.com
GEFILTE FISH IN A JAR RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
BREADED GEFILTE FISH PATTIES – BUSY IN BROOKLYN
From busyinbrooklyn.com
CLASSIC GEFILTE FISH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
BAKED FROZEN GEFILTE FISH LOAF RECIPE - PINTEREST
From pinterest.com
THREE-COLOR GEFILTE FISH LOAF – GOURMANIA
From gourmania.com
WULF'S KITCHEN: GEFILTE FISH LOAF - WULF'S FISH
From wulfsfish.com
GEFILTE FISH TERRINE | SAVEUR
From saveur.com
RECIPES - A&B GEFILTE FISH
From bestgefiltefish.com
A&B GEFILTE FISH - RECIPES
From anbgefiltefish.com
GEFILTE FISH - KASHRUT.COM
From kashrut.com
GEFILTE FISH IN A LOAF PAN - NORTH END NOSH
From northendnosh.weebly.com
GEFILTE FISH LOAF - TERROIR HOSPITALITY
From terroirtalk.org
JOAN NATHAN'S GEFILTE FISH RECIPE - THE ATLANTIC
From theatlantic.com
HOW TO MAKE GEFILTE FISH FROM SCRATCH | MYRECIPES
From myrecipes.com
GEFILTE FISH LOAF RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
FROZEN GEFILTE FISH LOAF RECIPES - THERESCIPES.INFO
From therecipes.info
GEFILTE FISH LOAF RECIPE - FOOD NEWS
From foodnewsnews.com
SIMPLE SPICED GEFILTE FISH - GEFILTE FISH - KOSHER RECIPE
From chabad.org
RECIPE: MOROCCAN-STYLE GEFILTE FISH FOR PASSOVER
From myjewishlearning.com
HOMEMADE GEFILTE FISH RECIPE FOR PASSOVER AND YEAR-ROUND
From tasteofhome.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WHAT IS GEFILTE FISH? PLUS 13 WAYS TO MAKE IT AT HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #appetizers #seafood #jewish-ashkenazi #european #holiday-event #kosher #low-fat #fish #dietary #low-saturated-fat #low-calorie #low-carb #passover #rosh-hashana #low-in-something #4-hours-or-less
You'll also love