Gefilte Fish: Loaf, Marian Burros's - pareve

Posted by : Karen Selwyn

My sister serves a loaf version of gefilte fish every year. She hasn't
shared her recipe, but this one seems very similar to my sister's
version. Both of us are partial to Marian Burros' recipes since Marian
began as a food writer in the DC metropolitan area. Marian's recipes
represent a substantial portion of our tried and true oldie recipes. 

Karen Selwyn

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Marian Burros's Gefilte Fish Loaf

6 medium carrots, peeled
2 lbs. whitefish fillets 
  (alternative suggestions: sheepshead or grouper or snapper)
2 medium onions, coarsely chopped
1 medium carrot, grated
1/4 cup matzoh meal
1 tsp. peanut oil
2 tsps. sugar
1/4 tsp. salt
Freshly ground white pepper
1/2 tsp. nutmeg
1 large egg
2 large egg whites
1/2 cup cold water
Horseradish for garnish

Preheat the oven to 350 degrees.

Steam the carrots until slightly softened, 5 to 7 minutes.

In a food processor, process the fish to a paste.

In a bowl, combine the onions with the fish, grated carrot, matzoh meal,
oil, sugar, salt, pepper, nutmeg, egg and whites and cold water; mix
well.

Place 1/4 of the fish mixture in a nonstick 9x5x3-inch loaf pan; arrange
two whole partly cooked carrots lengthwise on top of the mixture; top
with another 1/4 of the mixture; arrange two more carrots on top; repeat
with another 1/4 of the mixture and remaining carrots, and cover with
the remaining mixture.

Bake for 1 hour. Remove from the oven and cool in the pan. Then turn
out, cover and refrigerate until chilled.

Serve with horseradish.

Makes 6 to 8 servings.

Original source: "The New York Times Passover Cookbook" 

Current source: Passover Seder Recipes
                Lorrie Guttmann
                TALLAHASSEE DEMOCRAT (on-line edition), 3/25/99

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