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 TERRINE
Provided by Florence Fabricant
Categories dinner, main course
Time 1h50m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes. Drain vegetables.
- Puree leeks in a food processor along with 1 tablespoon parsley, and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside.
- Place matzoh meal in a bowl, add fish stock and set aside.
- Without washing food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
- Preheat oven to 350. Lightly oil a 6-cup loaf pan or ring mold.
- Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression; spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine.
- Set the pan in a larger pan at least 2 inches deep and place in oven. Add 1 to 1 1/2 inches of boiling water to outside pan.
- Bake 50 minutes.
- Remove from oven and let cool. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON GEFILTE FISH
If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.
Provided by scancan
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except parsley in medium sized covered pot and bring to a boil.
- After you bring water to a boil lower flame and continue cooking for fifteen minutes.
- Add Parsley.
- Turn fish over and continue cooking for another fifteen minutes.
- With cover on let fish cool down in the water.
- Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
- When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
- Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
- Enjoy!
Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6
SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Passover Kosher Kosher for Passover Fish Salmon Cod Egg Dill Appetizer
Yield 15-20 slices
Number Of Ingredients 14
Steps:
- Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
- In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
- Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
- Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
- Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
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BAKED SALMON GEFILTE FISH WITH WASABI SAUCE - …
From jamiegeller.com
Estimated Reading Time 30 secs
- Preheat oven to 350. Mix defrosted gefilte fish with chopped scallions and 1 tablespoon wasabi sauce.
- Spread into a lightly greased loaf pan. Place in oven and bake for about 45 minutes until fully cooked and lightly browned on the sides.
- When ready to serve, mix wasabi sauce with finely chopped chili pepper and chopped parsley and serve on the side.
GEFILTE FISH WITH PARSLEY SAUCE - JAMIE GELLER
From jamiegeller.com
Servings 6Estimated Reading Time 1 minCategory AppetizersTotal Time 1 hr 45 mins
- Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes.
SPICED GEFILTE FISH - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 1 min
- Rinse frozen gefilte loaf under water to remove label and parchment wrapper and place in loaf pan.4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil. 5. Bake for 2 1/2 hours. 6. Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours. Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW
GEFILTE FISH RING - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 1 min
- Have your fish store grind the fillets or grind them yourself in a food processor or meat grinder. Do not puree, but grind fine.
- In the bowl of an electric mixer fitted with the paddle attachment, place the fish, onions, eggs, matzah meal, salt, pepper, sugar, and 2 cups cold water. Beat at medium speed for 15 minutes. Stir in the dill and grate in the carrots and mix well.
- Pour the mixture into a greased 12-cup Bundt pan. Smooth the top with a spatula and bake in a preheated 325°F oven for 1 hour in a larger pan filled with 2 inches water.
GEFILTE FISH | A TRADITIONAL JEWISH RECIPE - LAVENDER …
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Estimated Reading Time 2 mins
WISE SONS' GEFILTE FISH RECIPE -SUNSET MAGAZINE
From sunset.com
Estimated Reading Time 4 mins
- Make fumet: Put all ingredients in a 6- to 8-qt. pot. Add about 6 cups water (enough so liquid is just below top of bones). Cover and bring to simmering over high heat, then reduce heat and simmer gently for 45 minutes. Pour through a fine strainer into a bowl and discard contents of strainer. Wipe pot clean, add fumet, and let cool. Chill, covered, until used, up to 1 day.
- Meanwhile, make gefilte fish: In a food processor, pulse fish, onion, celery, and carrot until carrot pieces are about 1/8 in. In a large bowl, whisk eggs, sugar, salt, pepper, and oil to blend. Add fish mixture and stir well, then add 3/4 cup matzo meal and continue to stir until well blended. Chill, covered, until cold, about 1 hour.
- Bring fumet to a gentle boil. Divide fish mixture into 16 equal portions and set on a baking sheet. Using wet hands or 2 soup spoons dipped in cool water, shape each portion of fish mixture into smooth balls or ovals and gently drop into fumet. When all are added, reduce heat to low and simmer until gefilte fish are somewhat springy to touch, about 45 minutes.
- Transfer gefilte fish to a rimmed platter in a single layer, using a slotted spoon. Strain about 1/4 cup fumet on top, cool, then cover and chill until cold, at least 1 1/2 hours. Save remaining fumet for other uses.
WISE SONS' GEFILTE FISH RECIPE | MYRECIPES
From myrecipes.com
- Make fumet: Put all ingredients in a 6- to 8-qt. pot. Add about 6 cups water (enough so liquid is just below top of bones). Cover and bring to simmering over high heat, then reduce heat and simmer gently for 45 minutes. Pour through a fine strainer into a bowl and discard contents of strainer. Wipe pot clean, add fumet, and let cool. Chill, covered, until used, up to 1 day.
- Meanwhile, make gefilte fish: In a food processor, pulse fish, onion, celery, and carrot until carrot pieces are about 1/8 in. In a large bowl, whisk eggs, sugar, salt, pepper, and oil to blend. Add fish mixture and stir well, then add 3/4 cup matzo meal and continue to stir until well blended. Chill, covered, until cold, about 1 hour.
- Bring fumet to a gentle boil. Divide fish mixture into 16 equal portions and set on a baking sheet. Using wet hands or 2 soup spoons dipped in cool water, shape each portion of fish mixture into smooth balls or ovals and gently drop into fumet. When all are added, reduce heat to low and simmer until gefilte fish are somewhat springy to touch, about 45 minutes.
- Transfer gefilte fish to a rimmed platter in a single layer, using a slotted spoon. Strain about 1/4 cup fumet on top, cool, then cover and chill until cold, at least 1 1/2 hours. Save remaining fumet for other uses.
GEFILTE FISH IN TOMATO SAUCE - JAMIE GELLER
From jamiegeller.com
- Slice the partially frozen fish into portions and fry in some hot oil for a few minutes on each side, until lightly browned.
- Cover and simmer for an hour or so. Tip: I usually make this in advance and serve cold. This recipe can be doubled or tripled.
GEFILTE FISH RECIPE WITH BEET HORSERADISH - VEENA …
From veenaazmanov.com
- In a pot add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I have done in the video.Pro tip - use a wide pot so you have enough space to add all the fish cakes later.
- Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make groundfish. Set aside.Pro tip - traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes.
- In a large bowl - add all the fish cake ingredients starting from groundfish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.
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