Suddenly fall is upon us, with crisp mornings and leaves beginning to color. And before you know it, the holidays will be gearing up.
I keep hearing about this incredible gefilte fish loaf recipe, which is a mainstay at the family get-togethers, so decided to try my hand at it.
It’s a little difficult, because I’ve never actually eaten gefilte fish, so I have no comparison point. We did go to United Bakers’ specifically to get me some, but theirs wasn’t done yet, so I had to make do with split pea soup (which I highly recommend) and kasha w/bows & friend onions.
What a place; they call it the “yoo-hoo” restaurant because half the time is spent saying hi to old friends. The walls and ceiling are lined with mirror so that you don’t have any excuse for missing anyone. This was my premier visit, so I was vetted by Ruthie, who co-owns with her brother.
So far I’ve had 2 thumbs up on the gefilte fish loaf from the MIML (man in my life) and another family friend, and they should know, so I’ll post the recipe here, in case you’d like to give it a try.
Note that in Toronto, you just call ahead to Nortown & they’ll have your ground fish waiting for you. If you’re not in Toronto, I guess you’ll have to catch, clean, de-bone & grind your own fish. Have fun.
Gefilte Fish Loaf
- 2 lb ground mixed fish
- 2 carrots, chopped into 2″ chunks
- 2 large onions, in 2″ chunks
- 1/4 C mild oil
- 3 TB matzoh meal
- 2 1/2 tsp salt
- 1 tsp pepper
- 1 TB sugar
- 1/2- 3/4 C club soda
- 3 eggs
Line a loaf pan with lightly oiled aluminum foil. Make sure foil extends above the rim. Put loaf pan on jelly roll sheet to catch any overflows.
Grind the carrots, and then the onions, in the food processor. They should be in bits, smaller than if they were grated. Saute in the oil until most of the moisture evaporated. Cool this mixture down.
In a separate bowl, beat the eggs and add matzoh meal and seasonings and mix thoroughly.
Add fish and carrot/onion mixture. (I found this easiest to do w/hands.) Gradually add the club soda. Be careful- you don’t want it soggy. 1/2 C was plenty for mine.
Put into prepared loaf pan. Place pan on rimmed cookie sheet to catch drips.
Bake at 350 degrees for 1 hr and 10 minutes. When cool, wrap and store in refrigerator.
Before serving, unmold & allow to come to room temperature, slice and serve with strong red horseradish and a pepper grinder on the side. Accompany with challah, rye or during Passover, matzoh.