I initially hesitated naming this dish Gefilte fish which literally means “stuffed fish”. Traditionally made from ground carp or pike (or White fish), the seasoned fish ball is stuffed back into the fish’s skin, then cooked and served cut in pretty slices. VERY labour intensive. Jewish matriarchs had live carps swimming in the tub on holiday eve’s, pots and pans were filled with fish bones for stock and the gefilte was cooked long and hard. This super easy to produce loaf looked a little, well, too easy to bear the mighty name. Then I remembered these widely popular fish-balls-in-a-jar and felt much better. This version on the classic is not only delicious, but saves you from scraping fish scales off your bath tub. I can’t wait for the next big holiday.
Gefilte Fish Loaf
3 lb. (about 1300 gr) mixture of skinless salmon and tilapia (or cod) fillets
2 small onions (peeled and quartered)
2 medium carrots (peeled and quartered)
1/3 cup water
1 Tbsp salt
2 large eggs
1 tsp sugar
1/2 tsp. ground black pepper
1/4 cup matzoh meal (or try fresh bread crumbs or ground saltines)
1 tsp. dried dill weed
Yields: 2 loaf pans
Preheat oven to 325° F.
Chop the carrots and onions to bits in the food processor, transfer to a microwave safe dish and mix in 2 Tbsp canola oil. Microwave on high for about 2 minutes. Put the fish in the food processor and start pulsing while gradually adding the rest of the ingredients. Pulse until completely mixed (you might need to help it along with a spoon if too thick).
Line your loaf pans with foil and spray generously with oil. Spoon fish mixture in. Place your loaf pans in a larger oven proof dish and fill larger dish with water so that water will reach about 2/3 of the height of the loaf pans. Spray the top of the fish loafs with some more oil and bake in a 325F ( slightly less then 180C ) oven for about 45 minutes, until the fish loaf is firm to the touch. Remove from the oven. When cool enough to handle, release gently into a nice tray. Keeps in the fridge (well wrapped ) for up to a week. I served my cooled fish slices with beet salad, traditionally mixed with horseradish.