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.
Related links: Food and Drink Recipes Passover