KosherEye
<<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>> The Modern Kosher Kitchen <<< o >>> Panko-Crusted Turkey Cutlets with Cranberry and Pear Chutney <<< o >>> Winter Warm-up! <<< o >>>
Bookmark and Share
Salmon Gefilte Fish PDF Print E-mail

KosherEye.com

salmongefiltefishballs

This recipe was adapted from Pesach − Anything's Possible! by Tamar Ansh. We used a loaf of frozen Salmon Gefilte Fish. The results are light and tasty. For those who do not care for the typical flavor of gefilte fish, this is a good alternative.

Ingredients:

1  22-ounce frozen A&B Salmon Gefilte Fish Loaf, defrosted
1 medium onion
1 medium or 2 small carrots
4 cloves fresh garlic
1/2 bunch (small) fresh parsley
2 large eggs
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup sugar

For the cooking liquid:
1 onion, sliced
1 carrot, sliced
1/4 cup, or less, sugar
2 teaspoons salt

Directions:

Defrost the frozen Salmon Gefilte Fish Loaf in the refrigerator.

Cut 1 onion into quarters and the carrots into chunks. Place into bowl of food processor along with the garlic, and parsley. Using the metal blade, process until the mixture resembles small pieces. Add the eggs, pepper, salt and sugar and continue to blend until it is completely pureed - it should not be liquid.  Add the defrosted Salmon Gefilte Loaf and pulse several times until blended.

Place the above mixture into a  large mixing bowl and using an electric mixer, beat for about 10 minutes until the mixture thickens.*  Cover and refrigerate several hours or overnight (we chilled it overnight).

In a very large pot, filled a little more than half, add the sliced onion, carrot, sugar and salt. Bring to a rapid boil. Using wet hands, form large balls and drop, one at time, into the boiling water. You may have to wet your hands several times. Reduce the heat to low, cover and cook 75 - 90 minutes, depending on the size of the balls. We cooked ours for 75 minutes.

Using a slotted spoon, remove the fish to a platter or large cookie sheet and cool. Place in covered container and refrigerate.

Serve with horseradish, Dill Mayonnaise** or sauce of choice.

Notes:

Yield: 12 single portions. Can have more if made smaller.

*It is important to beat it until it thickens so it will hold its shape during cooking.

**Dill Mayonnaise: Add chopped Dill and Parsley to Mayonnaise. Refrigerate until serving.

Recipes: Fish, Salmon Gefilte Fish, Parve, Kosher, Passover Friendly

Add a comment
 
<< Start < Prev 21 22 23 24 25 26 27 28 29 30 Next > End >>

Page 22 of 44
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3