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Fanny’s Gefilte Fish

  • Serving
    8 People
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    235

Ingredients

Family Story

Fanny was my grandmother; this was her recipe for gefilte fish. She made this recipe in the 1930's when she lived in Middle Village, New York. When my mother got married and made gefilte fish, she decided it was too messy to make all those fish balls and it took too much time, so she took the mixture and put it in a loaf pan, baked it at 350 degrees for an hour. When I started to make gefilte fish, all the fresh ground fish was difficult to fine and very expensive. So I made a terrine with frozen gefilte fish loaves, one with plain fish, the second layer with a salmon loaf and the top layer with dill and lemon added to another plain loaf of fish. Baked in the oven in a spring form pan for 1-1/2 hours.

Directions

1 Step

Make a bed of 2 sliced onions, the fish bones (forgot to say, my grandmother would have gone to a fish market and would have asked the fish monger to save the bones and heads for her), and 4 carrots cut into chunks in a large pot. Make the ground fish mixture into balls and place them on top of the bones, onions and carrots. Cover the balls and vegetables with cold water and cook at a simmer for 2 hours. When I started to make the gefilte fish it was almost impossible to find someone to grind the fish so I used Susie Fishbein’s recipe as a guide and came up with this: I use 3 packages of prepared, frozen gefilte fish loaf (2 plain and 1 salmon). I defrost each package and layer them separately in a spring form pan with the plain on the bottom, salmon in the middle and plain mixed with lemon juice and fresh chopped dill on the top. I bake the fish for an hour and a half at 350 degrees. Chill before serving.

2 Step

My mother changed this procedure by putting the fish mixture into a loaf pan and baking at 350 degrees for 1 hour.

3 Step

When I started to make the gefilte fish it was almost impossible to find someone to grind the fish so I used Susie Fishbein’s recipe as a guide and came up with this: I use 3 packages of prepared, frozen gefilte fish loaf (2 plain and 1 salmon). I defrost each package and layer them separately in a spring form pan with the plain on the bottom, salmon in the middle and plain mixed with lemon juice and fresh chopped dill on the top. I bake the fish for an hour and a half at 350 degrees. Chill before serving.

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