Tri Color Gefilte Fish Recipes
GEFILTE FISH WITH TRI-COLORED PEPPERS
This is my favorite way to make gefilte fish! It comes out delicious and looks beautiful. I buy the frozen pre-made loaves, but I know there are recipes on recipezaar to make them from scratch if you prefer.
Provided by mosma
Categories Kosher
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
- Preheat oven to 350.
- Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
- Add ketchup, garlic powder and black pepper.
- Stir well.
- Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
- Serve warm or cold!
Nutrition Facts : Calories 97, Fat 7, SaturatedFat 0.9, Sodium 168.7, Carbohydrate 9, Fiber 0.9, Sugar 4.6, Protein 1
TRI COLOR GEFILTE FISH
Steps:
- Defrost Gefilte fish and spinach in refrigerator Preheat oven to 375 Place each loaf of softened fish in medium mixing bowl. Boil or steam carrots until soft. drain off water and set aside to cool. Process carrots in a food processor until lightly chopped and combine well with one loaf of fish. Combine second loaf of fish with spinach and mix well. Mix third loaf separately. Spray two Glass loaf pans, 5X9-inch, with cooking spray. Layer spinach mixture at the bottom of each pan. Pat gently to flatten the mixture evenly. add second loaf(plain loaf) on top of the spinach mixture and pat gently to flatten. Layer carrot mixture on top of plain mixture and smooth evenly. Cut a piece of wax paper and lay directly on top of fish, to prevent burning. Bake at 375 for 1 1/2 hours. Remove from oven and let cool. Chill overnight. Remove gefilte fish from loaf pans. Trim off baked edges. Turn each loaf on its side and slice thickly, so the colors do not mix. together. Prepare this recipe 2 days before you plan to serve . On the plate, I used a romaine leaf, the gefilte fish on its side and a dollop of red horseradish
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