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
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 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
GEFILTE FISH TERRINE
Provided by Florence Fabricant
Categories dinner, main course
Time 2h
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place the carrots in a saucepan, cover with water and simmer 10 minutes. Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender. Drain well.
- Preheat oven to 350 degrees.
- Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds. Cover with one-third of the fish mixture. Cover with the asparagus, making a dense layer lengthwise in the pan over the fish. Sprinkle with chives. Cover with another third of the fish. Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish. Cover with the remaining fish, packing it down in the pan.
- Cover the pan with foil, and place it in a larger pan with 1 1/2 inches of boiling water in it. Place in the oven, and bake for 1 1/2 hours. Refrigerate the loaf pan overnight.
- To unmold, run a knife around the pan. Serve with jellied fish broth and horseradish or mayonnaise.
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
ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)
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
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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