Return to Main Recipes Page/Return to Home Page

Gefilte Fish Loaf, Homemade (P, KLP, TNT)
Source: My mother
Serves: 24

2 lbs. chopped fish (a mix of whitefish, pike, salmon, etc.)
3 eggs
3/4 cup cold water
2-1/2 tsp. salt
1 tsp. sugar (or more if you want a sweeter fish)
3/4 tsp. pepper (or max: 1-1/4 tsp. if you want a more peppery fish)
3 tbsp. matzo meal
2 large carrots
1 sweet Spanish onion (medium/large)
1/4 cup vegetable oil

Preheat oven to 350°F.

Prepare two 12"x4" loaf pans by spraying/oiling pans, then lining with foil, then spraying/oiling the foil. IT'S REALLY IMPORTANT TO SPRAY BOTH PARTS.

Finely grate carrots and onions. Heat oil in large frying pan over medium heat. Add vegetables and sauté until glazed and slightly soft. Set aside to cool.

Meanwhile, put fish in large bowl of mixer. Add eggs, water, salt, sugar, pepper and matzo meal. Mix on medium speed 3-4 minutes until well combined.

Add cooked carrots and onion. Mix an additional 1-2 minutes until veggies are well-combined with fish.

Divide fish between the two loaf pans. Even out the loaves, and sprinkle with paprika if desired (my mom makes several sweet batches on which she doesn't put paprika, and several peppery batches on which she does).

Bake for 1-1/4 hours. Put a pan of water on the bottom of the oven to add moisture to the oven. Fish is done when the loaves are firm to the touch.

To serve, pull fish in foil out of pan and peel away foil. Slice into 1/2"-1" slices and serve with garnish of choice (lettuce, parsley, etc.)

Poster's Notes:
I think it is still one of the best fish recipes around. My mom has been using it for years, and there's no boiling of fish balls, the house doesn't stink, and it's EASY!!!!! We've tried other loaves, and this is always the best. To answer the question re: poaches vs. loaf... all I can tell you is that the house doesn't smell nearly as much with baked loaves, AND there are never ANY leftovers. My mom makes this for every relative, whether or not we're going to their house for a meal. She always gets requests. Also, I've tried a poached version at someone's house once, and their particular recipe had absolutely no taste. I thought I was eating cardboard, and mushy cardboard at that.

Anyway, try this one. The glazing of the onions and carrots together really lend a wonderful flavour to the fish. Good luck.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A