Wednesday, April 04, 2007

Baked Gefilte Fish

Baked Gefilte Fish
Adapted from 1000 Jewish Recipes

Prep time: 20 minutes
Bake time: 60-80 minutes
Serves 12 as an appetizer


2 lbs/1kg halibut, sole, sea bass or other white fresh water fish – we used a mix of hake and haddock
2 large eggs
2 onions, finely chopped
1½ tsp salt
½ tsp ground pepper
½ - 1 tsp sugar
2 ribs of celery, finely chopped
2 medium carrots, grated
2 tbsp vegetable oil
¼ cup matzo meal

1. Preheat the oven to 350°F/180°C.

2. Grease a loaf pan (I prefer glass for this dish)

3. In a food processor, pulse chopped onions and celery and grated carrots until very fine. Remove to a separate bowl.

4. Grind the fish in two batches in the food processor until very fine.

5. Return half the fish to the food processor. Add one egg, half the vegetable mixture and half the seasonings.

6. Transfer to a large bowl and repeat step 5 with the rest of the ingredients.

7. Stir in the vegetable oil and matzo meal and spoon into the prepared loaf pan.

8. Bake in a Bain Marie (loaf pan sits in a large pan with water that goes 1/3 of the way up the loaf pan) covered for 30 minutes and uncovered for an additional 60 minutes or until the top is golden and the fish looks quite set. It will continue to firm up once it’s chilled.

9. Allow to completely cool before attempting to remove it from the pan. I leave it in the fridge for at least one hour before loosening the edges and flipping it onto a serving platter.

Garnish the platter with lettuce leaves and some cherry tomatoes for a bit of color.

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Anonymous said...

I am impressed - you make your own gefilite fish. I buy the frozen loaves and bake it with tomato sauce on top.

I also add matzah meal and make patties and serve them with a dab of duck sauce on top.

Ruth Daniels said...

I actually love the frozen loaves better, but we don't get them here in Halifax.

What a terrific idea to make them into patties.

Thanks for dropping by and for the great ideas.

Anonymous said...

Hi Ruth,
Are you serious about loving the frozen loaves better than this recipe of yours? If you are, I need to know, cuz we hated the frozen ones after we tried them for the first time this year.
I was really hoping to find a recipe that would approximate my German Jewish Omama's "fluffy" gefulter fisch loaf....

Ruth Daniels said...

It's been so long since I tried these that I'm not quite sure what exactly made me like the frozen ones more... Fishy smell perhaps? Lots more work maybe?