Multi-generations, stemming from my maternal grandparents. We have a family Seder of abut forty people. I have been making this recipe for Passover, for 12 years. The wedges were moist and delicate-what exactly was the water for?īasically gefilte fish is the equivalent of a meatloaf or a pate- I can imagine lots of wonderful ways to play with this recipe. Cut into wedges and served it as written. This plopped out the the baking beautifully onto a round plate intact. All the gefilte fish recipes seemed to have a very long cooking time for fish, which ruins the flavor. My baking time was by half, I watched it carefully- I did not want to dry the fish. I did bake it with the pan in another pan with water. with an inprint on the bottom of the pan. I had a shallow baking pan which was made for cakes: 11in. I also only used 2 eggs to bind the mixture. I eliminated the sugar (who puts sugar in a fish dish?). I bought 2lbs of salmon and 1 lb.of scrod. Use olive oil to grease the pan and saute the onions which have been finely chopped and include the grated carrots to the mix. Entire family LOVED, RAVED, and demanded it be made again!Īfter reading all the comments very carefully, I made these changes: Garnish with the parsley and remaining dill, and serve with red horseradish.īest ever! Never going back to jarred. Slice as you would a torte, and serve as an appetizer. Refrigerate for several hours or overnight. If the mold does not come out easily, give the plate a shake. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. Cool for 5 minutes, or until mold is cool to the touch. Step 6īake in the oven for 1 hour, or until the center is solid. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan. Smooth the top with a spatula, and cover with foil. Pour the mixture into the greased bundt pan. Add the dill, and grate in the carrots mix well. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Pulse about 20 times, do not puree, but grind fine. Step 2Ĭut the fish into large chunks, and place in the bowl of a food processor. Grease a 12-cup bundt pan with the margarine.
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