Kosher Status: Pareve
I much prefer baking my gefilte fish as opposed to the traditional method of boiling. I just don't like how the words "boiled fish" sound, but that of course is neither here nor there. Boiled gefilte fish (blech, again!) can get really soggy and waterlogged, depending on how long you leave it in the pot and the level of your heat. I find baking always produces a firmer-textured, tastier gefilte.
Ingredients
Yield: 8 servings
Step 1
1. Preheat the oven to 350°F.
Step 2
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.
Step 3
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.
DRESS IT UP:
Baked CarrotStuffed Gefilte Fish
A slice of gefilte with a carrot round cooked smack in the center is a thing of beauty and wonderment. Surprise—with this little trick, it's not at all hard!
1. Thaw the fish in the paper, at room temperature, for 1 hour and 45 minutes.
2. Stand the fish upright with one end flat on the counter; open the paper at the top. Position the long handle of a wooden spoon at the center of the top of the fish and gently push the handle down the length of the fish to create a hole.
3. Trim the ends of a long, thin carrot so that the carrot is the same length as the loaf, and then push the carrot through the hole. Important: Be sure that your carrot is thin, otherwise it will not cook through in the 2 hours.
4. Rewrap the paper at the top, and twist both ends to secure. If needed, place the fish in a large resealable bag to roll it back into shape.
5. Refreeze for 2 hours.
6. Follow the instructions above, omitting the parsley.
7. After rolling the fish in the oil and spices and placing it over the bed of onions, top with the torn leaves of 1 small bunch of fresh parsley.
8. Continue as above with the garlic, allspice, and drizzle of olive oil.
9. Bake as instructed.
PAIR IT:Baron Herzog Central Coast Merlot
Gefilte fish is not flaky and certainly not a pushover. It can stand up tochrein(horseradish) and a good medium-bodied red wine.
Recipe from洁食的乐趣:快速、新鲜的家庭食谱manbetx苹果下载, by Jamie Geller, Copyright © 2013, published by William Morrow Cookbooks.
Leave a Review
Reviews (6)
Back to TopThe best gefilte fish recipe I've tried to date. Delicious.
Bandil
New York, NY
4/26/2020
First, it was delicious as expected, a nice change from poaching (no, it isn't boiled) in seasoned water. Second, it puzzles me that someone would presume to advise against making a recipe which which they have no experience along with characterizing the frozen, raw seasoned loaf as flavorless, which is simply not true. Both major brands (A&B and Ungar) produce a fine product.
stevenb30
Hamilton NJ
10/8/2019
Much more flavorful than regular boiled gefilte fish, and I prefer the texture as well.
Anonymous
New York
9/5/2018
Made this two years in a row for Passover Seder and it was a huge hit. First year used a frozen sweet gefilte fish loaf and this year tried it with a frozen salmon loaf. Used fresh parsley instead of dried and Chinese five spice.
chaunncy
Westchester,NY
4/13/2017
I can't believe no one else has reviewed this recipe. I had it for the first time as a guest. Everyone asked for the recipe. It was absolutely the best recipe I have ever tasted for gefilte fish. To quote the host, "I can't believe everybody liked the gefilte fish the most of all the dishes served".
louise131
Boca Raton, FL
4/12/2015
I can't rate this as I haven't nor wouldn't make it. The re-cooking of store-bought gefilte fish was a common technique during my mother's days of hosting Passover in the 60's and 70's. While this treatment is updated and promises more flavor, I cannot abide by the bland, unappealing basis from which it begins with the frozen store-bought loaf. There are some really fine recipes for modernized alternatives to old-fashioned gefilted fish here on Epi - I have tried a few and created my own (member recipes), but I'd advise against this one.
RoniJordan
Hanover, MA
3/28/2014
