Best Gefilte Fish Loaf 2 Lbs Recipes

GEFILTE FISH LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl mash the gefilte fish and set aside.
• Process the remaining ingredients in a blender or food processor.
• Add to the mashed fish.
• Grease a 9x5 loaf pan, I use cooking spray.
• Pour in fish mixture.
• Bake at 350 degrees for 1 hour.
• Remove from oven and cool.
• Turn loaf onto a platter.
• Chill.
• Serve with horseradish.

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.

SALMON GEFILTE LAYERED LOAF

Steps:

• Place the defrosted loaves into two separate bowls.
• Add a pinch of sugar and salt, pepper if desired, to each bowl.
• Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
• Mix well.
• Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
• Mix well.
• Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
• Cover with foil and bake at 350°F for 1 and 1/2 hours.

GEFILTE FISH

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.

JOSH'S TUNA GEFILTE FISH LOAF

Steps:

• Using the steel blade in food processor, grind onion and carrot.
• Add rest and pulse till nice uniform mush.
• It is best to put this in a container and refrigerate overnight.
• I can never be bothered and just proceed to the next step.
• It is a little harder to work with, but turns out the same in the end.
• Spread a large piece of baking paper on the counter.
• Place gefilte fish mixture in a loaf/log shape on baking paper.
• Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
• Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
• I then put the loaf in the freezer for at least 1 night.
• Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
• Add broth ingredients to water and bring to a boil.
• Place the FROZEN loaf STILL in the baking paper into the boiling broth.
• Return to a boil and then let simmer about 1-1/2 hours.
• Remove carefully from the broth (I use 2 spatulas) and cool.
• Remove carrots and onion as well to container.
• Remove baking paper.
• Refrigerate at least 4 hours or overnight.
• Slice and serve with sliced carrot.
• Warning: when the loaf is boiling it does not have the best smell.
• Do not worry, it will taste great.
• Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.