Be the first to A classic Jewish dish, this elegant and easy gefilte fish version is cooked in a bundt pan, cooled, and sliced into appetizers.
Prep Time: 2 hours, 25 minutes
Cook Time: 1 hour
Ingredients:
- 1-1/2 pounds whitefish fillets
- 1-1/2 pounds pike fillets
- 4 medium sweet onions, peeled and diced (about 2 pounds)
- 3 tablespoons vegetable or canola oil
- 4 large eggs
- 2 cups cold water
- 6 tablespoons matzoh meal
- 1 tablespoon salt or to taste
- 2 teaspoons ground white pepper
- 2 tablespoons sugar
- 2 large carrots, peeled and grated
- Parsley for garnish
Preparation:
Preheat oven to 325 F. Spray a 12-cup bundt pan with vegetable oil.
Place whitefish and pike fillets in the bowl of a food processor fitted with the metal blade. Pulse to a fine grind, but do not puree.
Gently saute the sweet onion in the oil until translucent, but not browned. Let cool to room temperature.
In a large bowl, combine fish, onion, eggs, water, matzoh meal, salt, pepper, and sugar on medium speed with an electric mixer for about 15 minutes. Add grated carrot and mix well.
Pour into prepared bundt pan and smooth the top. Place the bundt pan into a larger pan. Pour 2 inches of water into the bottom of the larger pan to create a water bath around the bundt pan. Bake for 1 hour. Remove, cover with aluminum foil and bake an additional 1 hour or until center is solid.
When done, let cool on a rack or trivet for 5 minutes, then invert gelfilte fish onto a serving platter. Refrigerate 4 hours or overnight.
Garnish with parsley. Slice and serve as an appetizer.
Yield: 20 appetizer servings
Place whitefish and pike fillets in the bowl of a food processor fitted with the metal blade. Pulse to a fine grind, but do not puree.
Gently saute the sweet onion in the oil until translucent, but not browned. Let cool to room temperature.
In a large bowl, combine fish, onion, eggs, water, matzoh meal, salt, pepper, and sugar on medium speed with an electric mixer for about 15 minutes. Add grated carrot and mix well.
Pour into prepared bundt pan and smooth the top. Place the bundt pan into a larger pan. Pour 2 inches of water into the bottom of the larger pan to create a water bath around the bundt pan. Bake for 1 hour. Remove, cover with aluminum foil and bake an additional 1 hour or until center is solid.
When done, let cool on a rack or trivet for 5 minutes, then invert gelfilte fish onto a serving platter. Refrigerate 4 hours or overnight.
Garnish with parsley. Slice and serve as an appetizer.
Yield: 20 appetizer servings
