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-> Fish
Moriyi
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Thu, Apr 29 2010, 10:45 pm
I have never made gefilte fish. I know what you're thinking - What kind of Jew are you!? Well, I'm working on myself, I'm making it this Shabbos!
I have a couple questions..
1. My friend gave me a recipe.. Slice gefilte fish, dip in mayo, dip in breadcrumbs and bake. Has anyone made this? How is it?
2. With a recipe like this, can I make it Thursday night for Shabbos lunch?
Thanks!
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ra_mom
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Thu, Apr 29 2010, 10:47 pm
Your friend's recipe sounds good.
Do you want a classic boiled recipe?
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6coop
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Thu, Apr 29 2010, 10:53 pm
I never made a recipe like that but I can't think of a single reason why you can't make it Thursday for Shabbos lunch. No matter what you're going to have to store it in the fridge for at least a day anyway.
There are much simpler ways to cook a loaf of fish though. Are you interested in recipes?
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NewYorkgal31
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Thu, Apr 29 2010, 10:56 pm
can you post a classic boiled recipe for some reason my Gefilte Fish never comes out so good...I only use half a loaf at a time cuz its only me and DH Thanks
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ra_mom
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Thu, Apr 29 2010, 11:02 pm
NewYorkgal31 wrote: | can you post a classic boiled recipe for some reason my Gefilte Fish never comes out so good...I only use half a loaf at a time cuz its only me and DH Thanks |
I like this recipe, especially since it doesn't call for added sugar, yet it gets sweet from the baby carrots. I also like the fact that it cooks in an uncovered pot, unlike a lot of recipes.
I use just 1 onion and slice it instead of chopping it, I add 3 cloves garlic cut in half, and I omit the black pepper.
http://books.google.com/books?.....false
Last edited by ra_mom on Thu, Apr 29 2010, 11:04 pm; edited 1 time in total
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louche
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Thu, Apr 29 2010, 11:03 pm
The #1 most important thing to do for boiled gefilte loaf is to remove the paper and drain it thoroughly in a colander as soon as the cooking time is up. Leave it in the water and it remains waterlogged and awful; leave the paper on while it drains and it will stick and tear the fish when you try to remove it.
Try different brands; they don't all taste the same and some are way better than others. It may not be your cooking but the brand you're using that makes it "not so good". I used to use Ungars, cooked it in plain water without adding anything and it was always good.
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Moriyi
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Thu, Apr 29 2010, 11:05 pm
Thanks so much!
I forgot to ask..
What sauce would you recommend for the recipe I posted? She told me something about mayo, mustard and seasoning but I don't remember it!
I also got a recipe for boiling it, but I'd love to hear what other people do.. I'm still experimenting
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6coop
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Thu, Apr 29 2010, 11:12 pm
My favorite (and my easiest) method of making gefilte fish is:
let the loaf thaw just enough to remove the paper
spray a loaf pan with pam
put the fish in
sprinkle with paprika
cover the pan and bake @ 350 for about 1 1/2 hrs.
SO easy, looks pretty, tastes great!
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ganizzy
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Thu, Apr 29 2010, 11:48 pm
6coop wrote: | My favorite (and my easiest) method of making gefilte fish is:
let the loaf thaw just enough to remove the paper
spray a loaf pan with pam
put the fish in
sprinkle with paprika
cover the pan and bake @ 350 for about 1 1/2 hrs.
SO easy, looks pretty, tastes great! |
I do pretty similiar
I cover the fish with tomato sauce and then sprinkle with spices (salt, onion powder, pepper, oregano)
bake covered for about 2 hours
I get alot of compliments (but mostly from people who dont regurlarly eat gefilta fish)
and its a great "cover up" for the cheaper or not so good brands
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shanie5
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Fri, Apr 30 2010, 1:00 pm
Moriyi wrote: | Thanks so much!
I forgot to ask..
What sauce would you recommend for the recipe I posted? She told me something about mayo, mustard and seasoning but I don't remember it!
I also got a recipe for boiling it, but I'd love to hear what other people do.. I'm still experimenting |
salsa would go great with this. I would dip in egg rather than mayo. also good fried.
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