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
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
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
GEFILTE FISH WITH PARSLEY SAUCE
The broth adds so much flavor and turns into a wonderful sauce to serve with the fish. It is best made with wine, but you can use stock as well.This recipe appeared on the Joy of Kosher web site and is from Tamar Genger
Provided by KOSHER KOOK
Categories Kosher
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
- Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
- Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
- Serve cold sprinkled with the rest of the parsley and a side of horseradish.
- I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.
Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 15.6, Fiber 2.8, Sugar 3.6, Protein 2.1
GEFILTE FISH APPETIZER (DOCTORED FROM THE JAR)
This is a recipe from my Aunt, Rosalee Patrick (my Mother's deceased sister), for doctoring gefilte fish from the jar and making it taste as if it were made from scratch. Trust me, IT'S GREAT! Thank you Aunt Rosalee, wherever you are...
Provided by Alan Leonetti
Categories Southwest Asia (middle East)
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place very little olive oil in a pot over medium heat.
- Add the onion and just slightly brown.
- Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste.
- Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes… Remove from heat.
- Take the pieces of fish out of the pot very gently and cool on a platter.
- Reserve the vegetables.
- Slightly oil a cookie sheet.
- Lay the pieces of fish onto the slightly oiled cookie sheet and turn the fish over, so that both sides of the fish are oiled. Place the fish into a pre-heated 350 degree oven for 10 minutes.
- Turn the fish over and bake another 10 minutes, or until the fish is slightly browned. Remove from oven and refrigerate. Serve with the reserved vegetables and horseradish.
Nutrition Facts : Calories 221.5, Fat 4.1, SaturatedFat 1, Cholesterol 68, Sodium 1238.9, Carbohydrate 23.8, Fiber 2, Sugar 3.5, Protein 21.4
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
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.
More about "gefilte fish recipes"
GEFILTE FISH - FRIED - LINSFOOD
From linsfood.com
- Pulse the fish a few times until the fish is finely chopped/minced, being careful not to turn it into a paste. Place in a large bowl.
- Sprinkle most of the the matzo meal (leaving about a tbsp), sugar, salt and pepper all over the fish and mix well with a wooden spoon.
FINALLY, A FUSS-FREE WAY TO MAKE GEFILTE FISH FROM SCRATCH ...
From cbc.ca
- In a food processor, finely grind the carrots and onions. Transfer the vegetables to a large bowl. Place the fish in the food processor and pulse until finely chopped. Add the fish to the vegetables, then add the sugar, pepper, salt, matzo meal and eggs. Mix well, then spoon into the prepared loaf pan, pressing down firmly with the back of a spatula and smoothing out the top.
- Bake for 1 hour. Remove the loaf from the oven and run a knife around the edges to be sure it’s not sticking to the pan. Refrigerate for at least 4 hours, but it’s best to leave overnight.
CHOPPED AND FRIED GEFILTE FISH AKA ... - FAMILY-FRIENDS-FOOD
From family-friends-food.com
- Peel and chop the onion, then put in the food processor with the egg and pulse until well combined and almost liquid.
- Return the fish to the food processor with the onion/egg mixture, add the matza meal and seasoning, and pulse until everything is just combined. Tip the mixture into a bowl or other container, cover, and refrigerate for at least 30 minutes and up to 24 hours.
WHAT EXACTLY IS GEFILTE FISH, AND IS IT GOOD OR GROSS ...
From huffpost.com
Author Alison SpiegelEstimated Reading Time 4 mins
WHAT IS GEFILTE FISH AND HOW DO YOU EAT IT?
From mashed.com
Author Sara Cagle
RECIPE: FRIED GEFILTE FISH - THE GLOBE AND MAIL
From theglobeandmail.com
THE HISTORY OF GEFILTE FISH | THE NOSHER
From myjewishlearning.com
WHAT IS GEFILTE FISH? - THE SPRUCE EATS
From thespruceeats.com
IS GEFILTE FISH HEALTHY - [ HOW TO EAT GEFILTE FISH ]
From liferenu.com
THE SECRET NOT-SO-JEWISH HISTORY OF GEFILTE FISH - JEWISH ...
From jta.org
TRADITIONAL GEFILTE FISH - REFORM JUDAISM
From reformjudaism.org
GEFILTE FISH NUTRITION, GLYCEMIC INDEX ... - FOOD STRUCT
From foodstruct.com
WHAT IS GEFILTE FISH? - SHABBAT - CHABAD.ORG
From chabad.org
RECIPE: WHAT IS FRIED GEFILTE FISH? - THE GLOBE AND MAIL
From theglobeandmail.com
GEFILTE FISH – YET ANOTHER FOOD BLOG
From yetanotherfoodblog.com
‘GEFILTE’ FILM TELLS THE STORY OF THE QUINTESSENTIAL ...
From forward.com
CLASSIC GEFILTE FISH - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
HOMEMADE GEFILTE FISH (FROM SCRATCH) - JAMIE GELLER
From jamiegeller.com
3 MODERN PASSOVER RECIPES: FLAVOR-PACKED GEFILTE FISH ...
From southernkitchen.com
WHAT IS GEFILTE FISH? WHAT TO KNOW ABOUT THIS JEWISH FOOD
From spoonuniversity.com
GEFILTE FISH - LINSFOOD
From linsfood.com
GEFILTE FISH - WIKIPEDIA
From en.wikipedia.org
GEFILTE FISH FACTS AND TRIVIA - FOODREFERENCE.COM
From foodreference.com
HOW TO MAKE YOUR OWN GEFILTE FISH | MY JEWISH LEARNING
From myjewishlearning.com
GEFILTE FISH RECIPE : SBS FOOD
From sbs.com.au
WHAT IS GEFILTE FISH? | KITCHN
From thekitchn.com
GEFILTE FISH | ISRAELI FOOD DIRECT
From israelifooddirect.com
GEFILTE FISH NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
GEFILTE FISH RECIPE | FOOD & WINE
From foodandwine.com
HOMEMADE GEFILTE FISH RECIPE FOR PASSOVER AND YEAR-ROUND
From tasteofhome.com
GEFILTE FISH - FOOD EAT WINE
From foodeatwine.ca
HOW TO COOK GEFILTE FISH LOAF?
From animalpicturesarchive.com
PASSOVER GEFILTE FISH I - GEFILTE FISH - KOSHER RECIPE
From chabad.org
MODERN WAYS TO MAKE GEFILTE FISH AT HOME | READER'S DIGEST
From rd.com
TALK OF THE TABLE | ADVENTURES WITH GEFILTE FISH
From momentmag.com
GEFILTE FISH - LCBO
From lcbo.com
GEFILTE FISH RECIPE - THE SPRUCE EATS
From thespruceeats.com
GEFILTE FISH HATERS, HERE'S WHY YOU SHOULD ... - FOOD & WINE
From foodandwine.com
THIS GEFILTE FISH MUST GO ON — JEWISH FOOD SOCIETY
From jewishfoodsociety.org
21 GEFILTE FISH RECIPES FROM CLASSIC TO MODERN - JAMIE GELLER
From jamiegeller.com
CLASSIC GEFILTE FISH RECIPE | JEWISH RECIPES | PBS FOOD
From pbs.org
#weeknight #time-to-make #main-ingredient #cuisine #preparation #occasion #seafood #vegetables #jewish-ashkenazi #european #holiday-event #fish #stove-top #rosh-hashana #equipment #4-hours-or-less
You'll also love