Gefilte fish is a loaf of chopped up fish, usually white-fleshed freshwater fish such as carp or pike. The chopped fish is generally mixed with onions, carrots and parsley. Eggs and matzah meal hold the mixture together. This gefilte fish recipe is unique in that it uses gefilte fish from a jar and bakes, rather than boils, the fish.
Prep Time: 25 minutes
Cook Time: 1 minute
Ingredients:
• 1 large jar gefilte fish in broth
• 2 large onions
• 2 large carrots
• 2 large ribs celery
• 1/4 cup fresh parsley
• 4 eggs, slightly beaten
• 1/2 cup matzo meal
• 1/2 cup mayonnaise
• 1/2 - 1 tsp. pepper
• 2 tsp. sugar
• paprika to sprinkle
Preparation:
1. Remove gefilte fish from broth. Save 1/2 cup of the broth and discard the rest of the broth.
2. In a food processor, finely chop the onions, carrots, celery, and parsley.
3. Mash fish in a large bowl. Add broth and chopped vegetables.
4. Add eggs, then matzo meal, mayonnaise, pepper and sugar. Blend well.
5. Place in a greased 9x13 inch pan. Sprinkle top with paprika.
6. Bake for 1 hour at 325 degrees Fahrenheit.
SERVING SUGGESTIONS:
1. Refrigerate for a day before serving.
2. Cut into squares. Serve on a piece of lettuce with a teaspoon of horseradish sauce on the side.
TIPS:
1. To make great gefilte fish, use a variety of freshwater fish (like carp, pike, whitefish and trout) and do not grind the fish too finely.
2. This fish gets better when made a few days ahead, which is helpful at holiday times.
SERVING SUGGESTION:
Serve warm with beet horseradish.
Originally from here
Posted on Shalom Adventure by: B Ellen Gurien
