Not-sweet/dry gefillta fish recipe

So I'm making gefillta fish for the first time and I'm curious if anyone has a surefire recipe/method for making gefillta fish that isn't sweet or very wet -- like what they serve at a kiddush or simcha.

I already have the Freund's simcha gefilta fish roll and pike skins.

I just don't know what to do with them?

TIA!

Last edited by ra_mom on Mon, Jul 18 2011, 1:35 pm; edited 3 times in total

We love this dry - not sweet (only as sweet as the seasonings already put into the gefilte when the loaf was made) - gefilte fish.

Run gefilte fish loaf under water; remove wrapper.

Rub loaf with olive oil.

Place into a small (2 lb size) loaf pan.

Bake uncovered in oven preheated to 350 for 1 hour and 10 minutes - 1 hour and 30 minutes. (Until just about dry and golden, but not brown. Check after 1 hour and 10 minutes, up to 1 hour and 30 minutes.)
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Silver Member Joined: Feb 11 2008 Posts: 981

I don't know what you mean by "dry" but, I like my gefilta fish firm as opposed to that spongy taste. I dice up an onion, add 1/2 tsp. black pepper, garlic powder, and a tsp. of salt (since were off sugar, I do put in some honey, but a warning it does give the fish a darkish color.) if you don't like it sweet, don't add any sugar, most fish rolls have sugar in it.
The trick to keep it firm, fill pot only with a little water (to cover roll only halfway) let come to boil. add frozen fish, let come to boil again, then lower flame for 1 1/2 hours. enjoy!

Diamond Member Joined: Sep 18 2004 Posts: 2600

I use the same method as ra_mom. Quick, easy and definitely not wet and soggy.

Posted: Fri, Jul 15 2011, 12:10 am Post subject:

Since I don't like sweet fish, I don't add sugar to the water.
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Diamond Member Joined: Apr 29 2006 Posts: 4772

When I bake it uncovered it comes out flat/squished. Is that what you mean by dry?

In this house, DH likes it baked/dry and I like it wet/boiled (or baked with very little water). I usually make it his way Smile

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Posted: Fri, Jul 15 2011, 1:07 am Post subject:

If you want to boil your loaf, here is a clear precise recipe from Q&K that comes out great.

You can use regular sliced carrots, and sliced onions.

http://books.google.com/books?.....mp;f=false

@ra_mom: I tried your original method and will let you know how it comes out.

Thanks so much!

Sure!