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.
GOURMET GEFILTE FISH PATé
What a lovely way to begin your Passover meal! With this delicious fish paté recipe from Joan Nathan's "Jewish Cooking in America" and from the marthastewart.com web site.Once the paté is made and sliced, place in the refrigerator overnight - ready to serve. Can be made up-to 5 days ahead.:)
Provided by Manami
Categories Spreads
Time 3h20m
Yield 20 as an appetizer
Number Of Ingredients 14
Steps:
- Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
- Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
- Preheat oven to 325ºF.
- In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh 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 the top with a psatula.
- Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
- 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 longer.
- Remove bundt pan from oven and let stand 5 minutes.
- Invert onto a flat serving plate and refrigerate overnight.
- Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.
Nutrition Facts : Calories 89.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 65.2, Sodium 394.1, Carbohydrate 6.1, Fiber 0.6, Sugar 2.6, Protein 8
ELEGANT AND EASY GOURMET GEFILTE FISH PATE
Steps:
- Grind fish fine. Saute onions in oil till soft but not brown. Put the fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar in a electric mixer bowl and beat on medium speed for 15 minutes. Grate the carrots and mix well. Pour the mixture into a gerased 12 cup bundt pan. Smooth the top with a spatula and bake in a preheated 325 degree oven for 1 hour in a larger pan filled with 2 inches water. Cover with alum foil and continue baking for 1 hour or until the center is solid. Cool for 5 minutes and then invert onto a flat serving plate. Refrigerate for several hours or over night. Slice as you would a torte and serve as an appetizer, garnished with parsley and served with red horseradish. The mold can be made up to two days in advance and leftovers keep for up to five days. Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry on Dec 24, 1997
Nutrition Facts : Calories 113 calories, Fat 6.15083799900942 g, Carbohydrate 7.84596399702826 g, Cholesterol 212.633999999041 mg, Fiber 0.205380001486122 g, Protein 6.74980999964495 g, SaturatedFat 1.93663439967456 g, ServingSize 1 1 Serving (136g), Sodium 431.576750697319 mg, Sugar 7.64058399554213 g, TransFat 0.920756599927428 g
GEFILTE FISH
Provided by Food Network
Number Of Ingredients 19
Steps:
- 1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.;
- Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.;
GEFILTE FISH
Provided by Barbara Kafka
Categories dinner, project, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- To make the stock, place all the ingredients for the stock except the carrot slices in a two-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 30 minutes. Prick plastic.
- Remove from oven. Uncover and strain. Pour half of the stock back into dish. Set remaining broth aside. Add sliced carrots to the cooking dish. Cook, covered, for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Set aside.
- To make the fish mixture, place the fillets and onion in a food processor. Process until smooth. Add the remaining ingredients except gelatin and horseradish and process just until combined. Refrigerate until cold. With damp hands, shape mixture into eight plump ovals, about 1/4 cup each.
- Arrange the ovals in spoke fashion around the edge of a 14-by-11-by-2-inch oval dish. Remove carrots from broth with a slotted spoon and place in center of dish. Pour broth from the dish over all. Cover tightly with microwave plastic wrap, leaving a small vent in one corner. Cook for 10 minutes. Prick plastic.
- Place a small plate in the freezer (to use later to test gel of stock).
- Remove fish from oven. Uncover, and turn each piece over. Let fish cool in the broth for 30 minutes.
- Test the jelly by pouring a spoonful of broth onto the cold plate. Place the plate in the freezer for 1 minute. Broth should be firm. If it is not, place the reserved broth in a bowl and sprinkle 1/2 teaspoon gelatin on top. Let stand for 2 minutes. Stir well and repeat test with chilled plate. If broth is still not firm, add another 1/2 teaspoon gelatin and repeat test.
- Place gefilte fish in the smallest deep container that can hold it in one layer. Cover with all of the broth. Chill fish and broth at least 24 hours.
- Serve gefilte fish chilled, with some of the jelled broth and carrots. Pass horseradish in a separate bowl.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 2 grams, Sodium 972 milligrams, Sugar 3 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
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
MADGE'S GEFILTE FISH
Martha's friend Madge Miller shares her recipe for gefilte fish, a traditional side dish at Passover gatherings. Serve with Madge's Horseradish, which blends beets into the classic sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
- In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
- Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.
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
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
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.
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