Gefilte Fish 3 Ways

Written by chanie on January 28th, 2011


Gefilte Fish comes in stiff competition with cholent as #1 on the Jewish food list. We all make it. Most of us like it. But gone are the days when we have to scale our own carp to prepare it (maybe just on Pesach!). While I do make salmon, tilapia and flounder on occasion, gefilte fish is a Shabbos staple at my house. So I like to get creative with the preparation, both in preparing, and in plating. This is my most popular way of serving, and I always get the oohs and aahs from my guests when I set it on the table. You need two different types of preparations to plate this way. I am posting three different recipes for your choosing.


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28 Comments so far ↓

  1. Dina says:

    I think I wanna just come to your house for every meal AND dessert :)

  2. Rivki says:

    I saw those sesame seeds, but they were sooo expensive. Four or five times the price of regular.

    • chanie says:

      I like to use them pretty often, so I feel like it’s worth it, since it saves me time. But you can definitely go ahead and toast them in the oven yourself until browned (I usually go by the smell test, once the house starts to smell like popcorn [!] they are usually ready).

  3. Rivki says:

    Also, I love your blog and your ideas!

  4. Dina says:

    Here’s an idea..
    I toast a container of sesame seeds at once. Then put it in a air tight container. So it’s ready whenever I need. :)

  5. I love this idea. I’m not the biggest gefilte fish fan. Gasp, I know. This will definitely be on my Shabbos table this week. Thanks!

  6. Laura says:

    This looks fantastic. I want to make this for Shabbos. And I sending the link to my mom and sister, too. Love this!

  7. Naomi says:

    Looks beautiful and sounds yummy! What are all the different sauces you serve with gefilte fish?

    • chanie says:

      thanks! I use chrein, wasabi, horseradish sauce, and leftover marinara from the pan. If you don’t make the marinara fish, you can mix up a quick Russian dressing of mayo and ketchup.

  8. Laura says:

    I tried making this, but I used a small loaf pan and the fish did not get misshapen at all. It came out, well, loaf shaped.

    • chanie says:

      That makes sense. But you had to cut off a piece of the fish to do this (how did you manage that with the fish frozen solid btw?). Using the smallest size pan that fits the loaf exactly, it does still get a bit misshapen. It doesn’t look too bad though (as you can see from my pics). The bread crumb recipe is definitely the favorite here, cuz it doesn’t taste fishy at all (the marinara one retains the fishy taste).

      • Laura says:

        Hmmm… I am going to try a narrow but longer loaf pan and see if I can fit the whole fish in it. BTW, to cut the frozen fish, I just used a really sharp long knife and lots of willpower!

  9. ilana says:

    How do you cook the asian style gefilte? uncovered or covered?

  10. Roslyn says:

    Do you think this would work using Duck Sauce? I am thinking of a Pesach appetizer…..

    • chanie says:

      Duck sauce over gefilte fish does not really appeal to my tastes. I would keep it simple on Pesach and just serve it plain.

  11. Mushka says:

    What dip will go well with the asian version?

  12. jane says:

    Thrilled to take over Passover Sedar from my folks this year ! Help! I bought 2 frozen gefilte fish loaves!. Looking at all of these recipes to make it our own. Do I defrost first?
    And, bake or boil?

    • chanie says:

      If you’re making the recipe here, you need to take off the wrapper and bake. Boiled fish is a different recipe. Don’t defrost unless you’re making fish balls or patties.

  13. Laurie says:

    Just found these recipes and am trying the teriyaki gefilte fish (it’s in the oven, now). What sauces/dips do you think goes best with it? All of the ones you mention or one specific one? I would normally just serve with mayo and chrain, but I’m thinking this taste needs something different.

  14. Tova says:

    I made the bread crumb fish last week (in addition to a loaf baked in spiced duck sauce). I used your idea for putting mini bowls of dips down the center of the serving dish – served mayo, spicy mayo and country style grainy mustard. Thanks for enhancing our Shabbos table!

  15. Dena says:

    I tried making the Gefilte fish that has the soy & honey plus sesame seeds… Total fail. It burns! It’s also difficult to turn the fish midway because it’s soft and just tears in two. Too bad. I thought it might actually be good. It just ended up in the garbage.

    • chanie says:

      That’s so weird, I have made it many times. It does burn around the edges of the pan but not on the gefilte fish. You definitely can’t turn it over while it’s cooking because it’s still raw and will fall apart.

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