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 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
CLASSIC GEFILTE FISH
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.
Provided by Joan Nathan
Categories Egg Fish Onion Appetizer Sukkot Rosh Hashanah/Yom Kippur Carrot Fall Kosher Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 26 patties (P)
Number Of Ingredients 11
Steps:
- 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
- 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
- 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
- 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
- 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
- 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
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.
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
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.;
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 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
JOSH'S TUNA GEFILTE FISH LOAF
This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.
Provided by Caryn Gale
Categories Tuna
Time 1h40m
Yield 8-10 slices
Number Of Ingredients 12
Steps:
- Using the steel blade in food processor, grind onion and carrot.
- Add rest and pulse till nice uniform mush.
- It is best to put this in a container and refrigerate overnight.
- I can never be bothered and just proceed to the next step.
- It is a little harder to work with, but turns out the same in the end.
- Spread a large piece of baking paper on the counter.
- Place gefilte fish mixture in a loaf/log shape on baking paper.
- Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
- Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
- I then put the loaf in the freezer for at least 1 night.
- Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
- Add broth ingredients to water and bring to a boil.
- Place the FROZEN loaf STILL in the baking paper into the boiling broth.
- Return to a boil and then let simmer about 1-1/2 hours.
- Remove carefully from the broth (I use 2 spatulas) and cool.
- Remove carrots and onion as well to container.
- Remove baking paper.
- Refrigerate at least 4 hours or overnight.
- Slice and serve with sliced carrot.
- Warning: when the loaf is boiling it does not have the best smell.
- Do not worry, it will taste great.
- Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.
Nutrition Facts : Calories 161.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 914.8, Carbohydrate 33, Fiber 1.4, Sugar 23.6, Protein 3.6
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
More about "gefiltefishloaf 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).
21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE …
From jamiegeller.com
Author Jamie GellerEstimated Reading Time 3 mins
PRESSURE COOKER GEFILTE FISH [JEWISH FISH BALLS] - THIS …
From thisoldgal.com
GEFILTE FISH LOAF WITH BEET-HORSERADISH CREAM
From williams-sonoma.com
HOW TO MAKE YOUR OWN GEFILTE FISH | MY JEWISH LEARNING
From myjewishlearning.com
HOMEMADE GEFILTE FISH RECIPE | BON APPéTIT
From bonappetit.com
FRIED GEFILTE FISH RECIPE (A BRITISH JEWISH RECIPE)
From linsfood.com
BEST GEFILTE FISH RECIPE - HOW TO MAKE GEFILTE FISH
From delish.com
BAKED GEFILTE FISH | RECIPE - KOSHER.COM
From kosher.com
GEFILTE FISH | RECIPE - KOSHER.COM
From kosher.com
GEFILTE FISH 3 WAYS – BUSY IN BROOKLYN
From busyinbrooklyn.com
HOMEMADE GEFILTE FISH RECIPE FOR PASSOVER AND YEAR …
From tasteofhome.com
HOW TO IMPOVE GEFILTE FISH FROM A JAR - MELANIE COOKS
From melaniecooks.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
A&B GEFILTE FISH - RECIPES
From anbgefiltefish.com
BALLPARK FOOD FOR BUBBE? MANISCHEWITZ PROMOTES 'GEFILTE FISH DOGS ...
From jpost.com
GEFILTE FISH - KASHRUT.COM
From kashrut.com
GEFILTE FISH RECIPE | FOOD & WINE
From foodandwine.com
BEST GEFILTE FISH RECIPES AND GEFILTE FISH COOKING IDEAS
From thedailymeal.com
HOW TO COOK CANNED GEFILTE FISH - OUR EVERYDAY LIFE
From oureverydaylife.com
BAKED GEFILTE FISH | COOKSTR.COM
From cookstr.com
CLASSIC GEFILTE FISH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
TOP 47 CLASSIC GEFILTE FISH RECIPE EPICURIOUS-RECIPES
From mcswe.tibet.org
GEFILTE FISH IN A LOAF PAN - NORTH END NOSH
From northendnosh.weebly.com
HOW TO MAKE GEFILTE FISH FROM SCRATCH | MYRECIPES
From myrecipes.com
GEFILTE FISH LOAF RECIPE - GREAT WAR
From greatwar.com
GEFILTE FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
GEFILTE FISH LOAF - TERROIR HOSPITALITY
From terroirtalk.org
JOAN NATHAN'S GEFILTE FISH RECIPE - THE ATLANTIC
From theatlantic.com
GEFILTE FISH-KOSHER FOOD RECIPE - MITZUYAN KOSHER CATERING …
From mitzuyankoshercatering.com
THREE-COLOR GEFILTE FISH LOAF – GOURMANIA
From gourmania.com
GEFILTE FISH IN A JAR RECIPE ALL YOU NEED IS FOOD
From stevehacks.com
GEFILTE FISH LOAF - UP A NOTCH & SAUCED! - KOSHER
From koshereye.com
ALIZA FISCHMAN’S GEFILTE FISH LOAF WITH SPINACH
From gourmania.com
GEFILTE FISH - A TASTE OF SHABBAT - KOSHER RECIPE - VIDEO
From chabad.org
RECIPE REVIEW: HOMEMADE GEFILTE FISH - KITCHN
From thekitchn.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 »
You'll also love