Salmon And Cod Gefilte Fish Recipes

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GEFILTE FISH



Gefilte Fish image

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

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

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

FRESH SALMON GEFILTE FISH



Fresh Salmon Gefilte Fish image

Made with 100% salmon this gefilte fish is like non other, a great way to take advantage of a salmon sale and it freezes well too.

Provided by Tamar Ansh

Categories     Appetizers, Fish

Time 4h

Yield 8-10

Number Of Ingredients 10

2.2 - 2.5 pounds (1 kg) fresh salmon, ground
1 ½ medium sized onions
6-8 cloves fresh garlic, optional
2 medium carrots
1 scallion
Small bunch of fresh parsley
5 eggs
1 teaspoon black pepper
1 tablespoon salt
½ cup sugar

Steps:

  • 1. In a food processor fitted with the sharp "S" blade, grind together the onions, garlic, carrots, scallion and parsley. Add in the eggs, pepper, salt and sugar and continue to blend it all together until it is completely pureed. 2. Place the raw ground salmon in a large mixing bowl and pour the pureed vegetable mixture into it. Beat it all together using an electric hand mixer for 10 minutes, until it turns lighter in color and thicker in texture. Refrigerate this "fish mish" for a few hours or overnight. 3. Boil up a large pot of water, together with: 1 onion 1 carrot, chopped 1/4 cup sugar 2 teaspoons salt 4. Bring broth ingredients to a rapid boil. With wet hands, form small patties or balls out of the fish mixture and drop them into the rapidly boiling water one at a time. 5. Cover the pot and reduce the flame to low. Allow the fish to cook together for 90 minutes. Remove to a flat, wide plastic container and refrigerate until use. Delicious, fluffy and truly a yom-tov treat. Serve with chrein and homemade mayo as usual!!

Nutrition Facts :

SALMON GEFILTE FISH



Salmon Gefilte Fish image

Give your gefilte fish a west coast makeover by adding salmon, you don't need to go 100% salmon to get that nice flavor.

Provided by Jamie Geller Test Kitchens

Categories     Appetizers

Time 1h50m

Yield 24 1-ounce fish balls or 16 1½-ounce fish balls

Number Of Ingredients 20

1 carrot, roughly chopped
½ onion, roughly chopped
1 celery stalk, roughly chopped
½ bunch parsley
2 bay leaves
1 lemon
1 tablespoon peppercorns
½ teaspoon salt
4 cups water
6 ounces pike
6 ounces white fish
12 ounces salmon
¼ cup flat-leaf parsley, stemmed
⅓ cup fresh dill, stemmed
½ cup onion (about 1 medium onion)
1 egg
¼ cup water
1 tablespoon matzo meal
½ tablespoon lemon juice
Salt and pepper, to taste

Steps:

  • 1. Fillet and debone all fish, reserving heads and bones. Grind fillets (see tips). 2. In a large stock pot, combine all stock ingredients along with reserved fish heads and bones. Bring to a boil and then let simmer for several hours, until reduced by one third. Strain and store for later use. 3. Roughly chop dill and parsley. 4. Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine. 5. In a large bowl, mix together the 3 types of fish. Add herb and onion mixture. 6. In a separate bowl, whisk together eggs and water; add to fish mixture. 7. Sprinkle in matzo meal and season with salt and pepper. 8. Bring strained stock back to a simmer. 9. With a wet hand, create small balls from the fish mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1½-ounce ball). 10. Taste and season with lemon juice, salt, and pepper. 11. Serve with herb sauce and/or horseradish. Contributed by: Jenn Felmley

Nutrition Facts :

SALMON AND COD GEFILTE FISH



Salmon and Cod Gefilte Fish image

Our modern take on the Passover classic transforms this often divisive dish into elegant quenelles made with salmon and cod rather than the traditional carp or pike.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h5m

Yield Serves 8 to 10

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 medium onions, 1 chopped, 1 quartered
3 carrots, 2 peeled and chopped (2/3 cup); 1 peeled and cut crosswise into thirds
Kosher salt and freshly ground pepper
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1/2 teaspoon black peppercorns
2 tablespoons kosher fish sauce, such as Red Boat
3 tablespoons matzo meal
1 1/2 pounds skinless salmon fillet
1/2 pound skinless cod fillet, chopped into 1-inch pieces
1 tablespoon Dijon mustard
1 tablespoon sugar
3 tablespoons chopped fresh dill, plus sprigs for serving
3 large eggs
Escarole leaves, lemon wedges, sliced mini cucumbers, halved radishes, matzos, for serving
Lemon-Horseradish Sauce
Carrot-Beet Horseradish

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add chopped onion and carrots; season with salt and cook, stirring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool.
  • Return skillet to medium-high heat (do not wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil. Remove from heat. In a small bowl, combine 1/3 cup liquid and matzo meal. Cover skillet.
  • Meanwhile, slice 1/2 pound salmon into 10 strips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with chopped-onion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2 1/2 teaspoons salt and 1/2 teaspoon pepper; pulse until combined. In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours.
  • Scoop fish mixture into 10 half-cup balls; transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer. With a spoon, gently drop in fish ovals. Remove from heat; cover and let stand 15 minutes. Refrigerate overnight.
  • Let stand at room temperature about 30 minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces.

SALMON GEFILTE FISH



Salmon Gefilte Fish image

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

22 ounces roll of salmon gefilte fish (use A&B when possible)
1 carrot
1 stalk celery
2 bay leaves
2 cups water
1 cup dry white wine
1 tablespoon black peppercorns
1/4 teaspoon thyme
1/2 cup granulated sugar
1 lemon (peel and pith removed)
fresh parsley
1/2 lemon, juice of
6 tablespoons mayonnaise
1 pinch garlic powder
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill

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



Salmon Gefilte Fish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/3 cup water
3 tablespoons olive oil
1/3 cup Passover matzoh cake meal
2 eggs
1 1/2 teaspoons kosher salt or to taste
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 leeks, white part only, finely chopped
1 1/4 pounds salmon fillets, diced 1/4 pound smoked salmon, diced
Juice of 1 lemon
2 tablespoons prepared white horseradish
Fish stock (see first recipe), water or water and white wine to make about 8 cups
3/4 cup mayonnaise seasoned with 1/4 cup minced parsley

Steps:

  • Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
  • Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
  • Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
  • Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
  • Serve with the mayonnaise.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE



Salmon Gefilte Fish Mold with Horseradish and Beet Sauce image

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

2 pounds (907 grams) salmon fillets
1 pound (453 grams) cod, flounder, rockfish, or whitefish
3 medium red onions, peeled and diced (about 2 pounds/907 grams)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt, or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Horseradish and Beet Sauce

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.

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)



Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve) image

Provided by Linda Amster

Categories     Food Processor     Appetizer     Bake     Passover     Halibut     Salmon     Spring     Chill     Kosher     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20 servings

Number Of Ingredients 16

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

Steps:

  • Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
  • Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
  • Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
  • To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
  • Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
  • Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
  • Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

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