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Gefilte Fish Roll, Tricolor (P, KLP, TNT)
Source: Self
Serves: 12 to 16

1 loaf frozen gefilte fish, defrosted
1 loaf frozen salmon gefilte fish, defrosted
1 lb. frozen chopped spinach, squeezed and drained
1 egg
1 head of garlic, peeled and roasted
1 small onion, chopped and caramelized
Matzo meal as required
Salt and pepper to taste

Place the spinach, onion, and roasted garlic in the food processor. Turn it on. Then through the feed tube add the egg. Incorporate it fully. Dump this into a mixing bowl, add matzo meal as required and season with salt and pepper to taste.

Take a 14"x26" (standard size) sheet of baking paper and wet it slightly. Place on a sheet of aluminum foil that would be slightly bigger than the paper.

Spread the plain gefilte fish to form a layer from the leading edge of the paper that would be 12" wide and about 8" deep.

Spread the spinach mixture to form a layer 2" in from the edge of the fish that would be 12" wide and about 5" deep and 1" thick.

Finally spread the salmon gefilte fish to form a stripe 1" in from the edge of the spinach that would be 12" wide and about 2-1/2" deep and 1" thick. This should have a stepped look.

Now what you want to do is in one quick motion lift the foil and roll so as to make a log again. Make 1 revolution. You may use the side of a spatula to assist in forming the log. Then begin to twist the ends of the paper to push the fish towards the center and thus continue rolling and twisting until you have a log resembling what you started with. Fold the twisted sides under the log to "lock it." Carefully take the log and refreeze it so that it maintains the shape for the cooking process.

Cook the frozen log for 1-1/2 hours in simmering water with a carrot and onion or as directed on the package from the fish. when done remove and cool in the refrigerator. when absolutely cold slice. You should have concentric circles of white, green, and orange.

I must tell you it takes some practice to get it right.

Posted by Chef Gershon Schwadron

Nutritional Info Per Serving: N/A