FRIED GEFILTE FISH
Make and share this fried gefilte fish recipe from Food.com.
Provided by chia2160
Categories Whitefish
Time 30m
Yield 24 fish cakes
Number Of Ingredients 8
Steps:
- grind the salmon, whitefish, carrots and onion in a food processor.
- put in a bowl and mix in 3 eggs and 1c matzoh meal, salt& pepper.
- put remaining matzoh meal on a plate.
- beat 2 eggs in a bowl.
- put some oil on your hands,.
- form the fish mixture into patties, dip in egg, then matzoh meal to coat, set aside pour some oil into a skillet heat to medium, cook patties in batches until brown on both sides, adding more oil as needed serve on fresh greens with horseradish.
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
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 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
BAKED HERBED GEFILTE FISH
Steps:
- 1. Preheat the oven to 350°F.
- 2. Pour the olive oil into the bottom of a 9 x 5-inch loaf pan. Add the paprika, parsley, 1 pinch of the allspice, the salt, and pepper. Roll the frozen loaf in the oil and spices to coat. Remove the loaf from the pan, arrange the onion on the bottom of the pan, and place the loaf on top of the onion. Sprinkle with the garlic and the remaining 1 pinch allspice. Finish with a drizzle of olive oil. Bake, covered, for 2 hours.
- 3. Cool the gefilte fish completely, then place it in a resealable container and refrigerate it for at least 4 hours or overnight. Serve cold, sliced and topped with the onions.
BAKED GEFILTE FISH IN TOMATO SAUCE
Why work hard when you don't have to? You can enjoy great tasting gefilte fish as a Shabbos appetizer without spending all day in the kitchen.
Provided by Giora Shimoni
Categories Appetizer
Time 3h35m
Yield 8
Number Of Ingredients 2
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.
Nutrition Facts : Calories 67 kcal, Carbohydrate 7 g, Cholesterol 21 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, Sodium 517 mg, Sugar 1 g, Fat 1 g, ServingSize 8 servings, UnsaturatedFat 0 g
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- Separate dark-green leaves from leek; wrap thyme, parsley stems, bay leaves, and peppercorns in leaves and tie closed with kitchen twine; set aside.
- Fillet fish to yield 3 lb. meat, reserving bones. Discard pin bones. Cut bones into large pieces; reserve fillets (a fishmonger comes in handy here!).
- Place bones in a large stockpot; pour in cold water to cover. Bring to a boil, drain immediately, and return bones to pot. Add cold water to cover and bring to a boil.
- Strain stock through a fine-mesh sieve into a large straight-sided skillet; bring to a gentle simmer over medium-low and keep warm while you prepare the fish.
- Heat oil in a medium skillet over medium. Cook onion, parsnip, and leek, stirring often and reducing heat as needed to prevent vegetables from browning, until onion is translucent and vegetables are very soft, 10–12 minutes.
- Meanwhile, cut reserved fish fillets into 1" pieces. Working in 3 batches, pulse fish in a food processor until finely ground (pluck out any errant pin bones you find).
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- 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.
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