Gefilte Fish in a Loaf Pan
This heritage Jewish recipe combines all the ingredients within the fish mixture like a meatloaf, instead of making individual patties. Using this method means the preparation and cooking process are shortened dramatically, The taste is terrific. Add a dollop of searing horseradish for that "Wow, what have I done" moment.
Note: This recipe can also be made as individual servings in lined or greased muffin tins. Adjust the baking time accordingly.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves: This produces 2 loaf pans, 8-10 pieces each, with one slice equivalent to 1 traditional piece of gefilte.
Time: 30 minutes to make, 1 1/2 hours to bake
Ingredients
3 pounds ground fish (combination whitefish/pickerel/sauger/carp or your local fish)
2 large onions, browned and cooled (option - leave about 1/4 cup raw onion, according to your taste)
1 large carrot, grated
3 1/2 - 3 3/4 teaspoons salt (according to your taste)
1/2 teaspoon pepper
2 heaping tablespoons sugar
2 tablespoon matzo meal
3/4 - 1 cup cold water
3 eggs, beaten
Method
Preheat the oven to 350 degrees. Line two 8 inch loaf pans with parchment paper (recommended) or grease them well.
Brown the chopped onions, leaving 1/4 cup fresh if desired.
Grind together the fish, onions, and carrots. Add and the salt, sugar, pepper, sugar, matzo meal, water and eggs. Mix well. If all the fish doesn't fit into the food processor, do an initial blend and remove to a bowl and mix the rest.
The mixture should not be sticky. Spoon the fish into the pan and bake on the lowest rack in the oven for 1 1/2 hours.
Optional - Grease or line muffin tins and spoon the fish in. Bake at least 1 hour, checking to see when they're cooked through.
Cool well before lifting the parchment paper out of the loaf pan. Cool completely on a rack before removing the parchment paper or from the greased pan. Wrap the loaves in plastic wrap or wax paper. Don't use foil, which will blacken the fish.
This heritage Jewish recipe combines all the ingredients within the fish mixture like a meatloaf, instead of making individual patties. Using this method means the preparation and cooking process are shortened dramatically, The taste is terrific. Add a dollop of searing horseradish for that "Wow, what have I done" moment.
Note: This recipe can also be made as individual servings in lined or greased muffin tins. Adjust the baking time accordingly.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Serves: This produces 2 loaf pans, 8-10 pieces each, with one slice equivalent to 1 traditional piece of gefilte.
Time: 30 minutes to make, 1 1/2 hours to bake
Ingredients
3 pounds ground fish (combination whitefish/pickerel/sauger/carp or your local fish)
2 large onions, browned and cooled (option - leave about 1/4 cup raw onion, according to your taste)
1 large carrot, grated
3 1/2 - 3 3/4 teaspoons salt (according to your taste)
1/2 teaspoon pepper
2 heaping tablespoons sugar
2 tablespoon matzo meal
3/4 - 1 cup cold water
3 eggs, beaten
Method
Preheat the oven to 350 degrees. Line two 8 inch loaf pans with parchment paper (recommended) or grease them well.
Brown the chopped onions, leaving 1/4 cup fresh if desired.
Grind together the fish, onions, and carrots. Add and the salt, sugar, pepper, sugar, matzo meal, water and eggs. Mix well. If all the fish doesn't fit into the food processor, do an initial blend and remove to a bowl and mix the rest.
The mixture should not be sticky. Spoon the fish into the pan and bake on the lowest rack in the oven for 1 1/2 hours.
Optional - Grease or line muffin tins and spoon the fish in. Bake at least 1 hour, checking to see when they're cooked through.
Cool well before lifting the parchment paper out of the loaf pan. Cool completely on a rack before removing the parchment paper or from the greased pan. Wrap the loaves in plastic wrap or wax paper. Don't use foil, which will blacken the fish.