Best Delicious Old Style Gefilte Fish Recipes

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DELICIOUS OLD STYLE GEFILTE FISH



Delicious Old Style Gefilte Fish image

I have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!

Provided by SkipperSy

Categories     Russian

Time 4h

Yield 20-22 Fish Patties, 20-22 serving(s)

Number Of Ingredients 15

2 lbs fresh white fish (meat and bones)
2 lbs fresh fish, Yellow Pike (meat and bones)
1 lb fresh carp (steak cut)
1 lb fresh cod (steak cut)
2 quarts water (good quality)
1 cup cold water
16 ounces baby carrots (or 3 large carrots scraped and cleaned)
3 onions (medium size, including the brown outer skin layers)
2 celery ribs (cleaned)
4 teaspoons salt (kosher salt)
3 teaspoons sugar (white sugar)
2 teaspoons pepper (black pepper)
3 large eggs (or 4 medium size eggs)
5 tablespoons matzo meal
2 ounces parsley (as garnish)

Steps:

  • PREPARATION:.
  • Have the fish store person fillet the fish and save the head, bones and skin for the fish stock. Remove the skin and bones from the fish steaks as well and save; Also, remove any small bones which might still be embedded in the meat (use a small pair of pliers); Prepare "Prep #1" first and then follow cooking Instructions #10 & #11; After the fish stock is simmering on the stove top do preparation "Prep #2 to #6" as noted below.
  • Prep #1) FISH STOCK - If using whole carrots, cut 1 carrot up into small pieces (if not you will be using the baby carrots); Cut 1 of the celery stalks into small pieces; Use 2 of the onions and remove the first brown dirty skin layer and discard; Cut up these onions into smaller pieces and with the brown skin layer (add a few more brown skins from other onions).
  • Prep #2) FISH MIXTURE - Cut all the fish meat up into small pieces and then chop finely or grind coarsely in a food processor. Grade coarsely; 5 oz baby carrots (or 1 whole carrot), 1 onion (with the skin removed) and 1 celery stalk.
  • Prep #3) FISH PATTIES - Add into a very large bowl the coarsely ground Fish Mixture (meat and vegetables); Add 2 teaspoons salt, 2 teaspoons sugar, 1 teaspoon pepper; Make a well in the center and add the eggs and matzo meal; Next mix thoroughly all the ingredients and at the same time try to retain some of the coarseness of the fish, don't mash it up to much(tiny chunks of fish is all right in the finished fish patty).
  • Prep #4) Slice lengthwise in half 5 oz of the baby carrots and set aside, which will be added during the last half hour of cooking (or cut up into thin rounds the third carrot).
  • Prep #5) FISH PATTY FORMING (prepare after stock is filtered thru a sieve and simmering on the stove top) - Moisten your hands in some cold water and form the fish patties into oval shapes about 3 inches long; Place the patties on one or two big plate; You should be able to make about 20-22 patties (which will be placed into the simmering fish stock).
  • Prep #6) Wash the parsley and set aside.
  • COOKING INSTRUCTIONS:.
  • FISH STOCK - Add 2 quarts of water to a very large pot; Add the reserved/saved fish head, bones and skin; Add 5 oz of baby carrots (or 1 carrot cut up), 1 cut up celery stalk and 2 cut up onions and skins; Add 2 teaspoons salt, 1 teaspoon sugar and 1 teaspoon pepper.
  • Bring the stock to a boil and then lower the heat to a simmer. Remove all scum which rises to the top and discard; Let simmer on low heat for about 45 to 60 minutes, uncovered.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard the bones, skins and vegetables. Then place the retained stock back into the pot and bring to a low simmer once again.
  • Place each Fish Patty one-by-one into the pot, making sure the patties do not break up. Retain a low simmer and shake the pot to prevent the patties from sticking to each other (use a wooden spoon or rubber spatula as needed); Cover and cook for 1 hour on a low heat; Occasionally check to remove scum and turn some of the top patties over as may be required.
  • Next remove the cover, add 5 oz of the baby carrots (or 1 carrot cut up into thin rounds); Turn a few patties on the top to keep them moist and under the liquid, remove scum and spoon some liquid over patties as needed; Cook for another 1/2 hours.
  • Again, making sure you do not break up the patties.
  • Remove the patties and carrots with a slotted spoon and place on a serving plate or in an aluminum foil pan; Place one carrot on top of each fish patty.
  • Next pour/filter the fish stock through a sieve and retain the stock. Discard any by-products. Return the stock to the stove top and on medium heat reduce to about 2 cups of stock. Pour some of the stock over the fish in the plate or pan and cover using plastic wrap. Pour some extra stock into a plastic container and with a cover.
  • Place the Gefilte Fish and extra stock in the refrigerator to cool for several hour or more.
  • Serve the Gefilte Fish at room temperature on individual plates; Garnish each plate with a little parsley and some of the jelled fish stock on the side of the patty.
  • Serve with red and white horseradish, enjoy --.
  • .
  • NOTES:.
  • A) Check out my Aunt Zelma's Gefilte Fish which uses salmon and tastes sweet, by going to the following url;.
  • Gefilte Fish by Eileen Mintz, at.
  • http://allrecipes.com/Recipe/Gefilte-Fish/Detail.aspx .
  • B) Here are some more photos showing step-by-step how Gefilte Fish is made --.
  • http://www.zenreich.com/ZenWeb/gefilte.htm .
  • May 2010; I made a variation on this recipe, Salmon-Tilapia Gefilte Fish (see photos) -- You can easily modify this recipe accordingly by using Salmon and Tilapia fish.

Nutrition Facts : Calories 168.7, Fat 5.9, SaturatedFat 1.1, Cholesterol 70.5, Sodium 704.6, Carbohydrate 6, Fiber 0.8, Sugar 2.6, Protein 21.7

MY MOM'S LEGENDARY GALICIANER (SWEET) GEFILTE FISH



My Mom's Legendary Galicianer (Sweet) Gefilte Fish image

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

2 lbs white fish fillets, ground
3 large onions, ground into the fish
6 extra large eggs
2 1/2 teaspoons salt (approx)
3/4-1 cup sugar (no, this is not a typo)
5 dashes black pepper
2 -2 1/2 cups matzo meal (more or less)
2 small onions, sliced
2 carrots, sliced on a diagonal
salt
pepper
sugar
fish bones (optional)
water

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

GEFILTE FISH WITH TRI-COLORED PEPPERS



Gefilte Fish With Tri-Colored Peppers image

This is my favorite way to make gefilte fish! It comes out delicious and looks beautiful. I buy the frozen pre-made loaves, but I know there are recipes on recipezaar to make them from scratch if you prefer.

Provided by mosma

Categories     Kosher

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 loaf frozen gefilte fish
1/4 cup oil
1 yellow pepper, cut into strips
1 orange bell pepper, cut into strips
1 red pepper, cut into strips
1 onion, cut into strips
1/2 cup ketchup
garlic powder (to taste)
black pepper (to taste)

Steps:

  • Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
  • Preheat oven to 350.
  • Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
  • Add ketchup, garlic powder and black pepper.
  • Stir well.
  • Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
  • Serve warm or cold!

Nutrition Facts : Calories 97, Fat 7, SaturatedFat 0.9, Sodium 168.7, Carbohydrate 9, Fiber 0.9, Sugar 4.6, Protein 1

HONEY BAKED GEFILTE FISH



Honey Baked Gefilte Fish image

Born of necessity (no time, lots of guests...help!!), this quickly became a family favorite. It is almost silky in texture, and holds up well. Dress it up with horseradish or horseradish and mayo, or an assortment of salads... the possibilities are endless. An excellent make-ahead for a busy holiday week

Provided by Sarah Chana

Categories     European

Time 42m

Yield 8-12 serving(s)

Number Of Ingredients 4

1 loaf gefilte fish (frozen)
honey
white pepper
paprika

Steps:

  • Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
  • Dump it unceremoniously in a 9" round pan (or equivalent).
  • Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
  • Smoosh some more, and smooth out the top.
  • Sprinkle with paprika for color.
  • Bake at 325F (give or take) for about 40 minutes.
  • Will be firm but not dry when it is done.

Nutrition Facts :

CLASSIC GEFILTE FISH



Classic Gefilte Fish image

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.

Provided by Joan Nathan

Categories     Egg     Fish     Onion     Appetizer     Sukkot     Rosh Hashanah/Yom Kippur     Carrot     Fall     Kosher     Boil     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Yield: about 26 patties (P)

Number Of Ingredients 11

7 to 7 1/2 pounds whole carp, whitefish, and pike, filleted and ground*
4 quarts cold water or to just cover
3 teaspoons salt or to taste
3 onions, peeled
4 medium carrots, peeled
2 tablespoons sugar or to taste
1 small parsnip, chopped (optional)
3 to 4 large eggs
Freshly ground pepper to taste 1/2 cup cold water (approximately)
1/3 cup matzah meal (approximately)
*Ask your fishmonger to grind the fish. Ask him to reserve the tails, fins, heads, and bones. Be sure he gives you the bones and trimmings. The more whitefish you add, the softer your gefilte fish will be.

Steps:

  • 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
  • 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
  • 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
  • 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
  • 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
  • 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
  • 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

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