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Gefilte Fish Loaf w/Horseradish Sauce (P, KLP, TNT)
Source: "The Jewish Holiday Cookbook," Joan Nathan
Serves: 12

Fish Loaf:
1/2 of a medium sweet green pepper, cut in strips
1 small carrot, peeled and cut crosswise into thin circles
1 pound skinless fillets of firm-fleshed white fish such as pike, whitefish, cod, carp, haddock, etc.
1 medium size onion
1 medium size carrot
1 large egg
1 tablespoon vegetable oil
2 tablespoons cold water
1/4 cup matzo meal
3 tablespoons freshly chopped parsley leaves
1/2 teaspoon salt
1/8-1/4 teaspoon ground black pepper

Horseradish Sauce:
1/4 cup mayonnaise
1/4 cup plain prepared horseradish
1/3 cup ketchup
A few drops fresh lemon juice or apple cider vinegar to taste
Ground black pepper to taste

Fish Loaf:
Grease well an 8"x4" loaf pan, line the bottom of the pan with a rectangle of wax paper cut to fit, then grease the paper.

Use the green pepper strips and carrot circle to form an attractive design on top of the wax paper. Remember to put the "good" side of the vegetables face down as this will be inverted when finished.

In a food grinder or a food processor fitted with the steel blade, grind or process the fish. onion and carrot until they are finely minced.

Add the egg, oil, water, matzo meal, parsley, salt and pepper and mix until very well combined. If the food processor bowl is large enough, this may all be mixed in it.

Gently spoon some of the fish mixture around and over the vegetables design in the pan. Press it into place, so that there are no air bubbles, add the rest of the fish mixture, spreading evenly.

Cover the mixture with another square of wax paper, which has been greased on the side you put on the fish.

Bake in a preheated 350°F degree oven for 50 minutes or until firm.

Remove from oven and let stand 10 minutes. Peel off the wax paper from the top, then run a knife around the sides to loosen and invert on a serving plate.

Can be served warm or cold, but will cut easier cold. Serve the horseradish sauce on the side.

Horseradish Sauce:
Combine all ingredients in a small covered bowl. Refrigerate for a few hours to give the flavors a chance to blend.

Posted by Altmar

Nutritional Info Per Serving: N/A