A traditional Jewish recipe. Baked Guefilte Fish is a must of every Jewish holiday, its tender light taste will make it your favorite dish.
Gefilte fish (/ ɡəfɪltə fɪʃ /; from Yiddish: געפֿילטע פֿיש, “stuffed fish”, cognate with German gefüllte Fische) is an Ashkenazi Jewish dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike, which is typically eaten as an appetizer.
Although the dish historically consisted of a minced-fish forcemeat stuffed inside the fish skin, as its name implies, since the 19th century the skin has commonly been omitted and the seasoned fish is formed into patties similar to quenelles or fish balls. They are popular on Shabbat and holidays such as Passover, although they may be consumed throughout the year.
Ingredients for preparation Baked Guefilte Fish:
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- 1 ea onion
- 2 ea roll slices
- 1/2 c water
- 2 ts salt
- 1 ts pepper
- 1 tb tomato sauce
- 1 ea egg
- 1 ea paprika cubed
- 2 tb oil
- 2 ea onions sliced
- 1 1/2 kg pike fillet (or flitch)
Method:
- Grind fish and an onion in the mincer.
- Add loaf slices soaked in water, salt, pepper, and eggs to the mince and stir thoroughly.
- Make 13 balls and put them in a stew-pan, lay round onion slices, cubed paprika, salt and pepper to taste, pour in tomato sauce and oil and bake in a preheated oven, pouring over sauce regularly.
