How do you serve Gefilte Fish?
Ok, I could have googled this and gotten an answer,but I value everyone's opinion on here, much more than googling. I've never eaten gefilte fish,and have always wanted to try it.I found a large jar of it on sale for $1.25 and couldn't pass it up.How does everyone on here serve/eat gefilte fish? room temp? Chilled?With condiments? I'm dying to try this,but I want an "authentic" experience. Thanks in advance !
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14 Comments:
Chilled, on a lettuce leaf, with a heaping tablespoon of red (must be red!!!) horseradish on the side. Accompany with a piece of matzo. Avoid eating too much matzo, or you will be spending much time in the rest room with your reading material of choice!
Seriously, though, the jar stuff just does not hold a candle to either the homemade (a friend of mine does 100 pieces each year for both the New Year and Passover and lets me help in return for a dozen and a half of my own pieces) or to the fresh that comes in a large meatloaf-sized brick.
Mizbee at 4:15PM on 04/27/09
Yes!! On a lettuce leaf, chilled, accompanied by carrot slices and a dollop or horseradish.
lizaj at 4:25PM on 04/27/09
Honestly,I didn't think the jar stuff would be anywhere near homemade,but it was dirt cheap, and I figured if I kinda like it,then I'm all up for making some home made!
onepercent99 at 4:27PM on 04/27/09
I'm not a gefilte fish fan, and the only way I'll eat it is British style, small balls that are deep fried.
MMinNYC at 5:47PM on 04/27/09
Don't make the homemade unless you are prepared to feed a crowd. Otherwise, oy!
It is one of those things that only is worth the effort if you make a lot of it (sort of like canning). You have to bone the fish (because you need the bones for the stock), make the stock, chop everything up (the food processor helps on this, but you have to be careful on consistency), form the patties, and then poach in the stock. If you are going to go to that much trouble, you need to make several dozen pieces, and they do not keep that long.
Besides, unless you make the stock and poach outside (I have seen this done with a pot over one of those jumbo freestanding burners), your entire house will smell like fish for a week. Seriously, buy the fresh from your local kosher establishment or Polish specialty store unless the holidays are coming.
Mizbee at 5:52PM on 04/27/09
i don't.
dozertx at 6:16PM on 04/27/09
@mminnyc....hell....ANYTHING'S good deep fried...lol
@Mizbee...unfortunately I live out in the sticks where there are NO specialty stores,one of the reasons I had to settle for jars :(
onepercent99 at 7:13PM on 04/27/09
Curious to see if you like it. The stuff in jars is not especially tempting!
izzy's mama at 8:48PM on 04/27/09
I like mine with horseradish (the non red variety).
watchforbears at 11:37PM on 04/27/09
I agree with Mizbee about the fresh or frozen kind being FAR superior, but this is what a family friend does, which is tasty enough for even me to eat despite despising the jarred variety:
Mash or process the following:
1 jar, drained and rinsed
1 or 2 eggs
1/2 tsp or so of garlic powder
1 tsp or so of onion powder
Put it in a greased 8x8 pan
Sprinkle with paprika
Bake at 325 for 40 minutes or until it feels like a ready cake
Cut into squares and serve with red horseradish and a mirepoix-like salad
Instead of horseradish sometimes I use tehina and salsa because I'm weird like that.
black pepper
Stufsocker at 2:35PM on 04/28/09
We always eat ours with red beet horseradish (Batampte brand is amazing!). Serve chilled or room temperature, either way. In the future, I would actually recommend trying the baked loaf of gefilte fish instead of the jarred stuff! Try Ungar's brand gefilte fish loaf. Also, when you open the jar, make sure to wipe off the jelly!
Hillary
Chew on That
Chew on That at 6:34PM on 04/28/09
Unlike a lot of people who only eat gefilte fish for Passover, I love it for a cold supper in the summer. Since it's bland, adding a dollop of red horseradish, some salsa, a bit of harissa, some gremolata, or a similar spicy condiment really helps. I use it for a main course with salad on the side, which could be garden tomatoes, a chopped salad with tomatoes and cucumbers, all kinds of things. Grilled veggies are nice with it too.
I see a lot of negative comments about the jarred stuff. True, not everybody likes it, but it's handy to keep in the 'fridge. I think the whitefish and pike version is the best, but there are so many you may have to try a few to see which you really like. Even brand to brand the same fish mixture can taste different.
morgancain at 2:15PM on 04/29/09
When I have special guests for Shabbat, I often make gefilte fish terrine.
I divide a thawed frozen loaf (I like A&Z brand) into three parts. One part I add something green (thawed frozen spinage and parsley) something red (horseraddish or grated carrot) and leave one plain. I line a l8" loaf pan w/alum foil. Layer in this order: green on botton, plain in middle, red on top. Bake 350 oven for 35 min. Chill. Slice cold. Looks beautiful served on a platter of greens. As an accompanment, dilled cuckumber mayo
SavtaShayna at 12:12PM on 05/01/09
I grew up eating the "Fishlets" and horrifying my babysitters. I cannot STAND gefilte fish with the "mucus" on it.
divinebovine at 3:55AM on 05/04/09