New ideas for gefilte fish please

Tweedy ↓

Sat, Jun 30 2012, 4:11 pm

Dh does not like plain gefilte fish, in fact he only started eating it (and now loves it) since I've started putting some sauce on it. my 2 recipes are , the mexican gefilte fish and the one from the new bais yaakov cookbook. getting sick of those so would apreciate new ideas Smile

tia

smss

Sat, Jun 30 2012, 6:04 pm

not so healthy but... defrost the gefilte fish a bit, not completely, cut into slices, and dip in egg and breading. fry or spray with pam on either side and bake. serve with spicy mayo (mayo mixed with israeli schug)

chocolate moose ↓

Sat, Jun 30 2012, 8:04 pm

there are a lot of posts here aboaut that.

you can bake or fry. there are a number of sauce you can use after it's cooked and is cold - tomato sauce, duck sauce, even pesto mixed with mayonnaise.

some people like warm gef fish, too.

what about buying herring or making fresh fish for shabbos ?

mha3484

Sat, Jun 30 2012, 8:29 pm

I make it plain and serve with dips like sweet and sour sauce or pesto. I used to really not like Gefilte fish until I started baking it defrosted and serving it cold. It has a totally different taste and texture.

ima22

Sat, Jun 30 2012, 8:32 pm

baked gefilte fish patties
defrost completely, spray a pan with pam and with wet hands form patties and place on the pan. bake at 350 until browned. you can flip them mid-way if you want. it's a different texture and nice change. very easy too!

mvp ↓

Sat, Jun 30 2012, 9:16 pm

just made it this shabbos, was a big hit

Defrost gefilte fish, add 2 eggs

in an oversized skillet
Soute pepper
add can of tomato sauce
spices and sugar to taste (I put paprika, pepper, garlic, onion, turmeric)
half can chickpeas

Bring to simmer

Drop in spoonfuls of gefilte mix into the sauce
let simmer for about an hour

I turned the balls around at some point, but I don't think you have to. I served it hot.

I also often pan fry little patties from defrosted gefilta (no adding anything), in just a bit of oil. It's very good. Most people don't recognize that it's the old gefilta fish, all my family and guests like it very much.

When I'm most lazy/ time pressured, I just smear some flavored pasta sauce over a frozen loaf, top with slices black olives (looks nice) and bake it for a long time - till it looks well done. Nothing compared to old boiled gifelte fish. People ask me what did you do?

Don't be afraid to experiment with topping and sauces when baking it - herbs, mushrooms, souted onions, green pees, peppers, all types of spices. In my experience, it's pretty much no-fault.

Last edited by mvp on Sat, Jun 30 2012, 9:26 pm; edited 1 time in total

↑ Tweedy

Sun, Jul 01 2012, 12:24 am

familyfirst wrote:

no ideas here, but can you please post the mexican recipe, as well as the one from the Bais Yaakov cookbook?

for the mexican I boil the gefilte fish roll until done, cool , slice.
make the sauce: sautee one onion diced, minced garlic, a bit of crushed red pepper flakes from the jar ( be carefully can get very hot) shredded carrots if you want , add a can of tomato sauce bring to boil , add sliced green olives and red pepper from the jar (pickled)

pour sauce over the pieces, bake covered for 20 mins or so.

BY

defrost the gf for 15 mins or so, slice , fry in oil.

sauce; stir fry 3 different couloured peppers , diced onion, garlic , add 1 can tomato sauce ,

pour over fried fish pieces , bake covered for 20 mins or so .

Thanks to everyone else for the new ideas Smile

Raisin

Sun, Jul 01 2012, 2:47 am

mvp wrote:

the first recipe sounds really good. I'm going to try it.

↑ mvp

Sun, Jul 01 2012, 6:49 am

To simplify the mexican recipe - I would just pour the sauce over the raw fish, and bake it. If you want it wet, as if it was boiled, bake it covered.

If you want super lazy - just pour some salsa over it and bake Smile

Done that too

MMCH

Sun, Jul 01 2012, 10:06 am

onion g-fish is always a hit here
defrost loaf of fish, put in pan,chop and sautee 2 large onions until nice and golden brown. pour ontop (or even mix some in to the fish) and drizzle honey over. bake as u wud normally

my version of mexican-
2 cans tomato sauce, cilantro, olives, lime juice, a sautedd onion, slowly cook all these ingrediants until nice thick sauce comes, pour over fish and bake.

defrost fish-saute spinach and onions, mix into fish with eggs and bread crumbs, slice it and fry it

ImaCPA

Thu, Jul 12 2012, 7:36 pm

My go-to recipe is to defrost the fish, saute some diced onions and minced garlic in a little olive oil, then mix into the fish. I put it in a loaf pan (or for more company, do 2 loaves w/2 onions and put it in a pie dish) and use a fork to make it flat. Then I sprinkle paprika on top. Bake covered for 30 min at 350 and then uncover and bake another 30 min. It comes out a little brown on top, and delish!

My friend recently served fish with spinach mixed in, so I adapted that to my recipe and tried the above but with about 10 oz frozen spinach, defrosted and squeezed out with the sauted onion and garlic (I didn't saute the spinach). Bake as above.

OldYoung

Thu, Jul 12 2012, 7:48 pm

KBD Entertains Mexican Gefilte Fish is delicious! I bake the whole loaf, instead of baking it sliced.

1 (22 oz.) roll frozen gefilte fish, not defrosted
1 (1.25 oz.) packet taco seasoning
2 t. oil
1 large onion, chopped
2 C. carrots, peeled and sliced
1 clove garlic, chopped
1 jalapeno seeds and ribs removed, minced
1 (16 oz.) tomato sauce
3 T. sugar
2 t. water

Bring a medium pot of water to a boil. Add the taco seasoning, then the gefilte fish in the paper wrapper. Make sure there is enough water to cover the fish, add water as needed. Turn down to simmer for 1.5 hrs.

In a medium pan, heat the oil on medium high heat. Add the onion, and saute for 3-4 minutes until shiny. Add the carrots, garlic, and jalapeno. Saute 3 more minutes.

Add the tomato sauce, sugar, and water. Bring to a boil, remove from heat and set aside.

Preheat oven to 350.

When fish is done, remove it from the pot and discard the water. When cool enough to handle, remove the paper, and discard. Slice the fish and place in a baking dish. Pour the sauce over the fish, cover and put into the oven.

Bake for 1.5 hours. Remove from the oven, and allow to cool in the refrigerator. Best if served very chilled, can be made day ahead.