baked gefilte fish

Name: Baked Gefilte Fish
Prep time: 30 min
Cook time: 1 h 15 min
Yield: 10
Ingredients: 1 medium sweet or spanish onion, peeled and cubed; 1/4 cup(s) light oil; 2 medium carrots, peeled and quartered; 2 pound(s) ground white fish, pike and pickerel, or whatever you choose. wild caught is best; 3 large organic eggs; 3/4 cup(s) cold water; 1 teaspoon(s) sugar or other powdered sweetener (i use xylitol); 2 1/2 teaspoon(s) sea salt (i'd use way less); 3 tablespoon(s) matzo meal (i will sub with bread crumbs)

(2 RATINGS)

31 Pinches

Jo Zimny

Ithaca, NY

Updated on Apr 17, 2011

Gefilte Fish is generally made with a "white" fish, and you can use different ones in this recipe. It's totally up to you which ones you use here. I really like this recipe, but not the kind you get in a jar, it's much better to make your own.

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prep time 30 Min

cook time 1 Hr 15 Min

method ---

yield 10 serving(s)

Ingredients

1 medium sweet or spanish onion, peeled and cubed
1/4 cup light oil
2 medium carrots, peeled and quartered
2 pounds ground white fish, pike and pickerel, or whatever you choose. wild caught is best
3 large organic eggs
3/4 cup cold water
1 teaspoon sugar or other powdered sweetener (i use xylitol)
2 1/2 teaspoons sea salt (i'd use way less)
3 tablespoons matzo meal (i will sub with bread crumbs)

How To Make baked gefilte fish

Step 1

Preheat oven to 350'F.

Step 2

Lightly oil a 9x5" metal loaf pan Line the bottom with lightly oiled wax paper.
Step 3

In your food processor, with the metal blade, add the onion and chop with a few pulses off and on. Saute the onion in the light oil, then cool in another bowl.
Step 4

Add the carrots and chop this mixture fine. Return the cooled onion to the food processor bowl and add the rest of the ingredients pulsing twice, then turn off, pulse twice again using this method until you have a meat loaf type of consistency.
Step 5

Pour into your prepared loaf pan. Bake for 1 hour 15 minutes then move to a wire rack and cool for 10 minutes.
Step 6

Place a knife between the fish and the loaf pan and slide it around to loosen the fish, then invert onto a dish and continue to cool.
Step 7

Cover and refrigerate or wrap well in tin foil and then in plastic wrap and freeze.
Step 8

This makes, 10 servings, or 20 hors d'oevres. This is good served with beet horse radish for luncheon. It is best when you make it 2 or 3 days ahead. That gives the flavours a chance to marry better.
Step 9

Shalom!
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