Fish Loaf Recipe 375

FISH LOAF RECIPE - (3.7/5)

Steps:

• Combine the baking powder and the crumbs. Stir in the remaining ingredients, adding the milk last. Pack firmly in a greased loaf pan and bake at 375 degrees for 1-1/4 hours. Serve with white sauce.

BAKED GEFILTE FISH IN TOMATO SAUCE

Steps:

• Preheat the oven to 375 F (190 C).
• Let the loaf defrost for about 10 minutes, just enough so you can unwrap it from the paper.
• Pour half of a can of tomato sauce into a loaf pan . Place the gefilte fish loaf on top of the sauce.
• Pour the rest of the tomato sauce on top of the fish loaf. Cover with aluminum foil.
• Bake for 1 hour and 15 minutes.
• Cool, and then cover and refrigerate.
• Serve slices of the fish, cold, on top of lettuce.

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

CANNED FISH LOAF

Steps:

• Preheat oven to 350 deg F.
• In a medium sized mixing bowl, combine all ingredients, and mix thoroughly.
• Press mixture into a lightly greased 9x5 loaf pan.
• Bake for 45 minutes or until done.
• Let stand 10 minutes before attempting to slice.

SALMON LOAF

Steps:

• Preheat your oven to 375 °F. Grease a baking sheet and set aside.
• Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
• Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
• With clean hands, shape into a loaf on the greased baking sheet.
• Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
• Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!

BEST MEATLOAF RECIPE

Steps:

• If possible, an hour before preparing the meal, grate Monterey Jack cheese and spread it on a piece of parchment paper in the freezer. This makes crushing the cheese up and distributing it evenly into the mixture very easy. Preheat oven to 375 degrees. Melt butter in a non-stick medium skillet over medium-high heat, and cook celery and onions together for about 8 minutes, or until they start to caramelize. Stir regularly. Add garlic, paprika and thyme stirring constantly until fragrant, about one minute. Drop heat to low and add tomato juice, stirring constantly until the bloom of steam has subsided, no more than a minute. Set aside. Crumble gold fish crackers and set aside. A potato masher works wonders, and what you don't get with the masher, you can crush with your hands. While onion mix is cooling, whisk together eggs and broth in a medium mixing bowl. Then sprinkle gelatin over surface and let dissolve (about 2 minutes). Stir in gold fish crackers crackers, parsley, soy sauce, mustard, ginger, salt, pepper and the cooled onion mixture. Remove cheese from freezer. Fold parchment paper into an envelope to protect and retain the cheese. Crumble frozen cheese until the pieces are as small as the crushed gold fish crackers, and mix into the bowl. Add ground beef in ¼ increments, this will help reduce the amount of kneading. It is crucial to thoroughly mix the ingredients without massaging the meat too much. Use a standard bread pan as a mold. Grease pan or line it with parchment paper-if using parchment, trim paper so that it fits length-wise in pan. Don't worry about ends, the weight of the mixture will aid removal to a greased baking sheet. Bake until the heart of the loaf measures 140 degrees, about an hour.

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.