Best Tri Color Gefilte Fish Recipes

TRI-COLOR GEFILTE FISH

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers. Add the dill and juice from lemon into one of the plain gefilte fish loaves. Mix thoroughly so the dill is dispersed evenly. Set aside. Using a thin spatula, spread the plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture. Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber by hand or by mandoline into paper thin slices. Lay the slices in concentric circles around the top of the fish. Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges. Cut the cucumbers into 2- to 3-inch pieces. Hollow out the center. Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells. Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper.

ESTHER OTTENSOSER

Steps:

• Bake fish according to package directions.
• Cut loaf into one-inch (two-centimeter) pieces.
• Place three pieces on each plate and stick a decorative toothpick into each piece.
• Put sauces in two squeeze bottles. Squeeze out a small dot of one sauce and drag across the plate (using a toothpick or a dessert spoon) to create design, as shown. Repeat with the other sauce.

GEFILTE FISH WITH TRI-COLORED PEPPERS

Steps:

• Defrost gefilte fish loaf just enough so you are able to unwrap it. Unwrap and place in 9 x 13 pan.
• Preheat oven to 350.
• Heat oil in skillet. Fry onion until soft and then add peppers and continuing frying until everything is tender.
• Add ketchup, garlic powder and black pepper.
• Stir well.
• Pour pepper mixture over gefilte fish loaf. Cover with aluminum foil and bake for 1 hour.
• Serve warm or cold!

CLASSIC GEFILTE FISH

Steps:

• 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
• 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
• 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
• 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
• 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
• 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
• 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.

GEFILTE FISH

Steps:

• Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
• Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
• Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
• Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
• Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
• Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
• Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.