Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
In a large dutch oven, (I use my pasta pot) place gefilte fish, sprinkle with paprika.
Cover with vegetables.
Add reserved liquid.
Cover and cook over low heat for 1 hour.
Uncover and cook for 1/2 hour.
Put in refrigerator with all the liquid (it should jelly) Serve cold with red beet horseradish.
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!
Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
Dump it unceremoniously in a 9\" round pan (or equivalent).
Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
Smoosh some more, and smooth out the top.
Sprinkle with paprika for color.
Bake at 325F (give or take) for about 40 minutes.
Will be firm but not dry when it is done.
Preheat oven to 350 degrees.
In a large bowl mash the gefilte fish and set aside.
Process the remaining ingredients in a blender or food processor.
Add to the mashed fish.
Grease a 9x5 loaf pan, I use cooking spray.
Pour in fish mixture.
Bake at 350 degrees for 1 hour.
Remove from oven and cool.
Turn loaf onto a platter.
Chill.
Serve with horseradish.
Pre-heat the oven to 400 degrees.
Allow the pastry puff to thaw out until it is pliable enough to open without breaking. Do not thaw the gefilte fish!
Place the Gefilte loaf on the pastry puff sheet so that the ends of the loaf are pointing toward the corners. Wrap the loaf and use a little bit of warm water to secure the ends of the pastry puff sheet together.
Place on a oil sprayed tray and put it in the oven for about an hour. Do not cover. Enjoy!
cover.
Place the Gefilte Fish and extra stock in the
owl containing the defrosted white gefilte fish mixture.
Mix well.
dd the pieces of fish and the fish geletin, carrots, celery and
Place the frozen loaf of fish, unwrapped into the pot, bring
br>Add Parsley.
Turn fish over and continue cooking for
Rinse fish and pat dry, cut into
niform mush.
It is best to put this in a
1.\tPlace the fish bones and heads in a
nd 4 carrots together. Place fish mixture in a wooden bowl
rocessor and grind until the fish is a fine paste, about
In a large bowl combine gefilte, feta, spinach, garlic, thyme and
f meat grinder (or have fish monger grind). Grind the 2
n large pot, boil. Add fish bones, skin head, tail, most
our fishmonger to fillet the fish, reserving the bones and heads