Best 7 Gefilte Fish With Tri Colored Peppers Recipes

GEFILTE FISH WITH PEPPERS AND OLIVES

Steps:

• Preheat the oven to 300 degrees F.
• For the pickled carrots: Heat the vinegar, sugar, salt and 1 cup water in a small saucepan over high heat and bring to a boil. Place the sliced carrots in a large mason jar. Pour the hot pickling liquid over the carrots and let cool. Refrigerate, covered, at least 30 minutes and up to 10 days.
• For the red pepper stew: Warm the olive oil in a large Dutch oven over medium heat. Add the peppers, tomatoes, onions and salt and cook until the vegetables are softened, about 15 minutes. Add the tomato paste and continue to cook for 3 to 4 minutes, stirring frequently. Add the sweet paprika, hot paprika, 2 cups water, sugar and red wine vinegar. Bring to a boil, then turn off the heat and let cool 5 minutes.
• For the gefilte fish: Heat a splash of olive oil in a large skillet over medium heat. Saute the celery, onions and peppers with the salt until the vegetables are slightly softened and translucent, about 5 minutes. Transfer the vegetables to a large bowl, stir in the white pepper and let cool to room temperature, about 10 minutes.
• Meanwhile, pulse the bass in a food processor three to six times until it is coarsely chopped. Add the fish to the bowl with the vegetables and mix together by hand to incorporate. Add the matzo meal, dill, parsley and eggs and mix to combine.
• Add two large spoonfuls of the red pepper stew to the bottom of a baking dish to keep the fish from sticking. Using wet hands, form the fish mixture into about sixteen 2-ounce patties that are about 2 inches in diameter and place them in the baking dish. Spoon the red pepper stew over the gefilte fish, then sprinkle the chopped olives over top. Bake until the fish is cooked through, about 30 minutes.
• Serve the gefilte fish at room temperature. Garnish with the pickled carrots, a squeeze of fresh lemon juice, olive oil, fresh dill and cilantro and the espelette pepper.

GEFILTE FISH

Steps:

• 1) Combine all ingredients, except the fish skin in a large (8 to 10 quart) braising pot. The skin will be added after the Gefilte fish is cooking. 2) Bring to a boil, then turn down to a simmer. Mix the Gefilte fish while the stock is simmering. The dumplings will be cooked in the stock after it has simmered 20 to 30 minutes and the stock will not be strained until after the Gefilte fish is removed.;
• Grind the fish fillets (which will have the fine pin bones in the meat) through the small plate of a meat grinder. Mix well and grind again. Place the fish in a mixing bowl. Add the eggs, onions, carrots, matzo meal, salt, pepper and sugar. Mix very well. Add the oil and cold water and blend into a smooth paste. Make a small ball and cook in the stock for a couple of minutes. Taste and adjust the seasonings if needed. Have a bowl of water handy. Keeping both hands wet, shape 3-ounces of the mixture into oval balls and drop into the stock. Continue until all are made and added to the stock. After they have cooked 10 minutes, add the skin (it was reserved) to the stock. Cover the pot and simmer slowly for 2 hours, turning and basting the dumplings every 15 or 20 minutes. Remove the Gefilte fish with a slotted spoon and place in a large container. Strain the remaining stock over the Gefilte fish. Pick the carrots slices out of the remains and add to the strained stock as well. Allow the Gefilte fish and carrots to cool in the stock, which should gel when completely chilled. Serve with the jellied stock, carrots and beet-horseradish. Slice the Gefilte fish for a nice presentation.;

GEFILTE FISH WITH TRI-COLORED PEPPERS

Steps:

• Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
• Preheat oven to 350.
• Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
• Add ketchup, garlic powder and black pepper.
• Stir well.
• Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
• Serve warm or cold!

FAIRLY CLASSIC GEFILTE FISH

Steps:

• Grind the fish, but not too finely. In a food processor it should be done in two batches, about 24 pulses each. Mix the fish with the onion, garlic, parsley, matzoh meal, lemon juice, wine or water and eggs. Season with salt and pepper. Do not underseason. The best way to check the seasonings is to poach a small amount of the mixture in simmering water and taste.
• For the stock, place the fish bones and heads in a stockpot. Cover with cold water, and bring to a boil. Boil about 5 minutes, skimming constantly. Lower heat to a simmer.
• Add the remaining stock ingredients except the salt, and simmer gently about 1 1/2 hours, adding additional water as needed to keep the ingredients covered. Strain through a very fine strainer. Season with salt.
• Pour the stock into a large shallow saucepan. Add the carrots, and cook until tender, about 10 minutes. Remove the carrots, slice them and refrigerate. Add enough water to the stock so the liquid is about 3 inches deep. Bring to a simmer.
• Keeping your hands wet with cold water, form the fish mixture into oval patties about 3 inches long. Slip as many as will fit comfortably into the pan, and poach for 30 minutes. Remove and drain them, and continue poaching the rest. When all the fish is cooked, transfer it to a bowl or serving dish, scatter the carrot slices over it and refrigerate.
• Boil down the cooking liquid until it is reduced to about 3 cups. Strain through a fine strainer. Spoon some over the cooled fish. Refrigerate the rest. It should jell. Skim the surface.
• Serve the fish cold with horseradish and jellied broth on the side.

TRI COLOR GEFILTE FISH

Steps:

• Defrost Gefilte fish and spinach in refrigerator Preheat oven to 375 Place each loaf of softened fish in medium mixing bowl. Boil or steam carrots until soft. drain off water and set aside to cool. Process carrots in a food processor until lightly chopped and combine well with one loaf of fish. Combine second loaf of fish with spinach and mix well. Mix third loaf separately. Spray two Glass loaf pans, 5X9-inch, with cooking spray. Layer spinach mixture at the bottom of each pan. Pat gently to flatten the mixture evenly. add second loaf(plain loaf) on top of the spinach mixture and pat gently to flatten. Layer carrot mixture on top of plain mixture and smooth evenly. Cut a piece of wax paper and lay directly on top of fish, to prevent burning. Bake at 375 for 1 1/2 hours. Remove from oven and let cool. Chill overnight. Remove gefilte fish from loaf pans. Trim off baked edges. Turn each loaf on its side and slice thickly, so the colors do not mix. together. Prepare this recipe 2 days before you plan to serve . On the plate, I used a romaine leaf, the gefilte fish on its side and a dollop of red horseradish

CLASSIC GEFILTE FISH

Steps:

• 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
• 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
• 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
• 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
• 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
• 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
• 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

GEFILTE FISH

Steps:

• Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
• Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
• Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
• Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
• Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
• Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
• Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.