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Gefilte Fish Patties in Tomato Sauce

Friday, July 29th, 2011

If you follow my blog, you’ve probably realized by now that my family is big into gefilte fish. I’ve already posted quite a few variations. This one however, is even closer to home – it’s a family recipe. My mom has been been making her gefilte this way ever since I can remember, and my Bubby before her. My kids love these patties so much that I even make them for dinner every now and then. They like it without the sauce, so I just leave some out. These are best served fresh and warm because they fluff up in the tomato sauce. They can also be served at room temperature with or without the sauce.

NOTE: These patties freeze very well. If you are like me and don’t like to fry a lot, just make a double batch and freeze half of the patties. When you are ready to use, just defrost, cook up the tomato sauce and add the patties. They’ll taste as fresh as the day you made them.

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Gefilte Fish 3 Ways

Friday, 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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