Gefilte Fish Mold Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pike*,
1 lbs: Whitefish*,
1/3 cup: Water,
1 ounce: Bread crumbs or matzo meal,
2: Eggs, (I use 3-4 egg whites)
1/3 cup: Finely chopped onion,
1/2 cup: Finely chopped carrots,
2 tsp: Salt or more to taste,
White pepper,
1/2 cup: Cooked mashed carrots,
Directions:
* (Buy 4 lbs, when skinned and boned it reduces to 2 lbs.)
Source: Essabissel - Cookbook by the Sisterhood of Congregation Beth
Shalom, Northbrook, IL
Servings: 10-12
By: Carol Kaplan
In a food processor, finely chop fish and remove to a bowl. Add water,bread
crumbs or matzo meal, eggs, onions, chopped carrots, salt and pepper and
mix well.
Spray a 12"x3"x3" or a heavy bread pan with a kosher spray. Put one half of
mixture in pan and tap down. Place cooked, mashed carrots down the middle
of mixture in a stripe.
Add rest of fish and tap down. Cover with foil and place in a water bath.
Bake at 350 degrees for approximately 1 hour. Uncover pan and let cook for
another half hour or until knife comes out clean. Cool and refrigerate.
Turn over on plate. Slice and serve. I usually place the slices on a leaf
of butter lettuce or radicchio and decorate with a stem of parsley or dill.
Fortunately our local fish store will grind the fish, carrots, and onions.
Saves a lot of work.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer on
Sep 18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Source: Essabissel - Cookbook by the Sisterhood of Congregation Beth
Shalom, Northbrook, IL
Servings: 10-12
By: Carol Kaplan
In a food processor, finely chop fish and remove to a bowl. Add water,bread
crumbs or matzo meal, eggs, onions, chopped carrots, salt and pepper and
mix well.
Spray a 12"x3"x3" or a heavy bread pan with a kosher spray. Put one half of
mixture in pan and tap down. Place cooked, mashed carrots down the middle
of mixture in a stripe.
Add rest of fish and tap down. Cover with foil and place in a water bath.
Bake at 350 degrees for approximately 1 hour. Uncover pan and let cook for
another half hour or until knife comes out clean. Cool and refrigerate.
Turn over on plate. Slice and serve. I usually place the slices on a leaf
of butter lettuce or radicchio and decorate with a stem of parsley or dill.
Fortunately our local fish store will grind the fish, carrots, and onions.
Saves a lot of work.
Posted to JEWISH-FOOD digest by Jerome & Jean Emer
Sep 18, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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