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
MADGE'S GEFILTE FISH
Martha's friend Madge Miller shares her recipe for gefilte fish, a traditional side dish at Passover gatherings. Serve with Madge's Horseradish, which blends beets into the classic sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
- In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
- Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.
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
BEST GEFILTE FISH
Steps:
- Grind snapper meat and trout meat in a meat grinder set to the smallest grind. Process fish meat through the grinder again.
- Place reserved fish heads, skin, and bones in a large pot. Add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. Strain and discard fish heads, skin, bones, and onion. Return broth to the pot.
- Beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. Using wet hands, form fish mixture into oblong 1-inch balls.
- Gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. Cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
- Carefully remove fish to a serving dish. Place 1 carrot slice on top of each fish ball. Pour broth over the fish balls and set aside to cool to room temperature.
- Cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 6.9 g, Cholesterol 189.2 mg, Fat 8 g, Fiber 1 g, Protein 48.4 g, SaturatedFat 2.2 g, Sodium 1316.6 mg, Sugar 3.1 g
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
Provided by Barbara Kafka
Categories dinner, project, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- To make the stock, place all the ingredients for the stock except the carrot slices in a two-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 30 minutes. Prick plastic.
- Remove from oven. Uncover and strain. Pour half of the stock back into dish. Set remaining broth aside. Add sliced carrots to the cooking dish. Cook, covered, for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Set aside.
- To make the fish mixture, place the fillets and onion in a food processor. Process until smooth. Add the remaining ingredients except gelatin and horseradish and process just until combined. Refrigerate until cold. With damp hands, shape mixture into eight plump ovals, about 1/4 cup each.
- Arrange the ovals in spoke fashion around the edge of a 14-by-11-by-2-inch oval dish. Remove carrots from broth with a slotted spoon and place in center of dish. Pour broth from the dish over all. Cover tightly with microwave plastic wrap, leaving a small vent in one corner. Cook for 10 minutes. Prick plastic.
- Place a small plate in the freezer (to use later to test gel of stock).
- Remove fish from oven. Uncover, and turn each piece over. Let fish cool in the broth for 30 minutes.
- Test the jelly by pouring a spoonful of broth onto the cold plate. Place the plate in the freezer for 1 minute. Broth should be firm. If it is not, place the reserved broth in a bowl and sprinkle 1/2 teaspoon gelatin on top. Let stand for 2 minutes. Stir well and repeat test with chilled plate. If broth is still not firm, add another 1/2 teaspoon gelatin and repeat test.
- Place gefilte fish in the smallest deep container that can hold it in one layer. Cover with all of the broth. Chill fish and broth at least 24 hours.
- Serve gefilte fish chilled, with some of the jelled broth and carrots. Pass horseradish in a separate bowl.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 2 grams, Sodium 972 milligrams, Sugar 3 grams, TransFat 0 grams
MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH
My mother's gefilte fish is the stuff of legends. We have tried to reproduce it for years, with little success. We have watched her make it, measured, copied, you name it. Still, it is just not the same as the fish my mom makes. Hers is so delicious, even to people who just despise gefilte fish, that friends and family members will travel across the continent to have some. A tough act to follow. That said, here is the best approximation of my mom's classic fish that I can come up with. At least for now. I hope your family loves it as much as we do.
Provided by Sarah Chana
Categories Whitefish
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix together fish, onions, eggs, salt, sugar, pepper until very thoroughly blended.
- If you are my mother, or not as squeemish as her daughter, you taste it at this point (yes, raw) and adjust seasonings to taste. If you are me, you just pray that it is well-seasoned and move on.
- Add matzo meal slowly, mixing very very well, until it is almost thick enough to shape into balls, but just a bit softer. (How's that for imprecise?).
- Cover the bowl, and refrigerate for at least one hour, or even overnight.
- At this point, you can shape the mixture into balls or loaves and freeze for future use, but no one ever does because deferring this gratification for that long is just impossible.
- Make the broth: In a large soup pot, mix the broth ingredients.
- Bring to a boil, then simmer for at least 30 minutes or so. It should be sort of golden in color. Taste to adjust seasoning. The broth should be sweet and a little salty.
- Form the fish mixture into balls, cylinders, loaves -- whatever.
- Add to broth, bring to a boil again, and then lower to a very slow boil for 1 hour and 15 minutes.
- Cool. Eat. Enjoy.
Nutrition Facts : Calories 189.5, Fat 2.9, SaturatedFat 0.8, Cholesterol 107.8, Sodium 440.2, Carbohydrate 25.9, Fiber 1.4, Sugar 11.4, Protein 14.7
FAIRLY CLASSIC GEFILTE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 3h45m
Yield 24 pieces, about 12 servings
Number Of Ingredients 22
Steps:
- Grind the fish, but not too finely. In a food processor it should be done in two batches, about 24 pulses each. Mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.
- For the stock, place the fish bones and heads in a stockpot. Cover with cold water, and bring to a boil. Boil about 5 minutes, skimming constantly. Lower heat to a simmer.
- Add the remaining stock ingredients except the salt, and simmer gently about 1 1/2 hours, adding additional water as needed to keep the ingredients covered. Strain through a very fine strainer. Season with salt.
- Pour the stock into a large shallow saucepan. Add the carrots, and cook until tender, about 10 minutes. Remove the carrots, slice them and refrigerate. Add enough water to the stock so the liquid is about 3 inches deep. Bring to a simmer.
- Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain them, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and refrigerate.
- Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the surface.
- Serve the fish cold with horseradish and jellied broth on the side.
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