Best 2 Passover Gefilte Fish Recipes
Gefilte fish is a classic dish served durante Passover, a Jewish holiday that commemorates the Israelites' liberation from slavery in ancient Egypt. This symbolic dish is often prepared with a mixture of ground fish, matzo meal, eggs, and spices, shaped into balls or loaves, and simmered in a flavorful broth. The result is a tender and flavorful dish that is both delicious and meaningful.
In this article, we present two variations of this traditional recipe: a classic gefilte fish and a healthier version made with salmon. Both recipes are easy to follow and yield delicious results. We also provide a vegetarian alternative for those who prefer a plant-based option. Our classic gefilte fish recipe uses a combination of carp and whitefish, while our salmon version offers a lighter and more delicate flavor. The vegetarian alternative uses tofu as the main ingredient, resulting in a dish that is both satisfying and nutritious.
Whether you are a seasoned cook or a beginner, our recipes cater to all skill levels. With step-by-step instructions and helpful tips, you can create a delicious gefilte fish dish that will impress your family and friends. So gather your ingredients, put on your apron, and let's embark on a culinary journey through the Passover tradition.
PASSOVER GEFILTE FISH
Steps:
- Preheat the oven to 375 degrees F.
- Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
- Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
- In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
- In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
- Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
- Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.*
- Homemade Horseradish:
- To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed.
- To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed.
PASSOVER TUNA GEFILTE FISH
This recipe comes from a cookbook published by a local B'nai B'rith Women chapter in 1963. I haven't yet tried this recipe, but I plan to this Passover! If you try it first, please let me know what you think.
Provided by Susiecat too
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grind the tuna fish and the small onion together, set aside.
- Beat the eggs together with the ground pepper.
- Add the matzo meal to the eggs. Mix well and let stand for 15 minutes.
- Meanwhile, put the water in a soup pan, add the salt, the cut-up onion, carrots and celery. Let this come to a boil.
- Add the tuna to the egg mixture, mix well.
- Roll into palm of hand medium sized balls and drop into pan of boiling water.
- Cover tightly and boil on low heat for 1 hour.
- Serve hot or cold.
Nutrition Facts : Calories 96.9, Fat 2.1, SaturatedFat 0.6, Cholesterol 79, Sodium 1310.3, Carbohydrate 9, Fiber 1.2, Sugar 2.4, Protein 10.3
Tips:
- For the best flavor, use fresh fish fillets. If using frozen fillets, thaw them completely before cooking. - To make the fish easier to grind, cut it into small pieces before putting it in the food processor. - If you don't have a food processor, you can grind the fish by hand using a meat grinder or a sharp knife. - To make sure the fish cakes don't fall apart, add an egg to the mixture and mix until well combined. - If the fish mixture is too wet, add more matzo meal until it reaches a consistency that is easy to form into balls. - When frying the fish cakes, be sure to use a well-seasoned skillet and cook them over medium heat so that they don't burn. - Serve the fish cakes hot with your favorite dipping sauce.Conclusion:
This Passover Gefilte Fish recipe is a delicious and easy-to-make dish that is perfect for a holiday meal. The fish cakes are light and fluffy, with a delicate flavor that is sure to please everyone at the table. Whether you are a seasoned cook or a beginner, this recipe is a great way to celebrate Passover.
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