Ingredients with Measurements:
- 2 pounds of ground fish (carp, pike, or whitefish)
- 1 onion, finely chopped
- 2 carrots, peeled and grated
- 2 eggs
- 1/2 cup of matzo meal
- 1/4 cup of sugar
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of vegetable oil
- 2 cups of fish stock or water
- 1 lemon, sliced
Special equipment needed:
- 9x13 inch baking dish
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the ground fish, onion, carrots, eggs, matzo meal, sugar, salt, and black pepper until well combined.
3. Grease the baking dish with vegetable oil.
4. Using a food processor or blender, puree the fish stock or water until smooth.
5. Pour the pureed liquid into the baking dish.
6. Using wet hands, form the fish mixture into oval-shaped balls and place them into the baking dish.
7. Place the lemon slices on top of the fish balls.
8. Cover the baking dish with aluminum foil.
9. Bake for 1 hour and 15 minutes or until the fish balls are cooked through.
10. Remove the aluminum foil and bake for an additional 15 minutes or until the top is golden brown.
11. Let the baked gefilte fish cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 290
Fat: 9g
Carbohydrates: 23g
Protein: 27g
Sodium: 940mg
Substitutions for ingredients:
- Instead of ground fish, you can use canned or jarred gefilte fish.
- Instead of matzo meal, you can use breadcrumbs or flour.
- Instead of fish stock or water, you can use chicken or vegetable broth.
Variations:
- Add chopped parsley or dill to the fish mixture for added flavor.
- Use different types of fish for a unique flavor profile.
- Add chopped almonds or walnuts to the fish mixture for added texture.
Tips and tricks:
- Wet your hands before forming the fish balls to prevent the mixture from sticking.
- Use a food processor or blender to puree the liquid for a smoother texture.
- Serve with horseradish or tartar sauce for added flavor.
Storage instructions:
Store leftover baked gefilte fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the baked gefilte fish in a baking dish and cover with aluminum foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the baked gefilte fish on a platter with lemon slices and fresh herbs for garnish.
Garnishes:
- Lemon slices
- Fresh herbs (parsley, dill, or chives)
- Horseradish
- Tartar sauce
Pairings:
- Matzo ball soup
- Roasted vegetables
- Potato latkes
- Challah bread
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
- Carrot tzimmes
- Israeli salad
Troubleshooting advice:
- If the fish balls are falling apart, add more matzo meal or breadcrumbs to the mixture.
- If the top is not browning, remove the aluminum foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftover baked gefilte fish in the refrigerator for up to 3 days.
Food history:
Gefilte fish is a traditional Jewish dish that originated in Eastern Europe. It is typically made with ground fish, onions, and matzo meal and served as an appetizer during Jewish holidays.
Flavor profiles:
The baked gefilte fish is savory and slightly sweet with a smooth texture.
Serving suggestions:
Serve the baked gefilte fish as an appetizer or main dish during Jewish holidays or special occasions.
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Region: Jewish/Eastern European