RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Gefilte Fish: Loaf, Marian Burros's - pareve
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 * * * * * * 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
