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Wulf's Kitchen: Gefilte Fish Loaf

Alisha Lumea & Rebecca Nottonson
Serves: 10-12
Prep Time: 20 min
Cook Time: About an hour
Difficulty: Easy

They say you either love or hate gefilte fish, but Passover calls us to make this traditional dish either way. Easy to prepare and easier to share, this recipe will convince you not only to enjoy the process, but gefilte fish itself.  

 

If you already love gefilte fish, the loaf approach takes hours off cooking time and frees up your afternoon to spend with family and friends.  

 

Note: This gefilte fish loaf does not call for stock of any kind, the moisture comes from the ground fish and eggs.  

Ingredients

  • 2 tablespoons olive oil
  • 3 carrots, peeled and finely chopped
  • 2 medium white onions
  • 4 eggs
  • 1/2 cup matzo meal
  • 4 pounds ground whitefish or a mixture of whitefish and pike
  • 2 1/2 teaspoons salt
  • 2 teaspoons freshly ground white pepper
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • 2 tablespoons fresh flat-leaf parsley, chopped, plus more for garnish

Instructions

1.

Preheat an oven to 350°F. Lightly coat a 10-inch loaf pan or two 8-inch loaf pans with nonstick cooking spray.

2.

In a fry pan over medium heat, warm the olive oil. Add the carrots and onion and cook, stirring, until softened, 5 to 7 minutes. Remove from the heat and let cool while the other ingredients come together.

3.

In a large bowl, combine the eggs and whisk. Add the ground fish, carrot-onion mixture, parsley, paprika, salt, white pepper and sugar and mix until well blended. Add matzo meal and mix until desired consistency is reached.

4.

Pour the mixture into the prepared pan and smooth the top with a spatula. Bake until a wooden skewer inserted into the center of the loaf comes out clean, 60-70 minutes. Let cool to room temperature.

5.

Invert the loaf onto a platter and lift off the pan and then transfer it to another platter right side up for better presentation.

6.

Garnish with parsley and accompany with beet-horseradish. Cut into slices and serve. Serves 10-12.

7.

Make-Ahead Tip: The loaf can be made 2 days ahead, covered and refrigerated.

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