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Jewish Cooking....Delicious Gefilte fish from a jarSep 04 '00 (Updated Apr 12 '01) Write an essay on this topic.
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With Rosh Hashona approaching, I am reposting this recipe in the Holiday category. This recipe will make your fish taste just like your Bubbie's homemade. I used to watch my grandmother make gefilte fish from scratch. It took hours to prepare. Gefilte fish from scratch is too time consuming for me, yet I love the taste. About 20 years ago a friend taught me how to make jarred gefilte fish taste like fresh, almost. It takes about 10-15 minutes to throw together and the results are impressive. It's gotten rave reviews from other gefilte fish lovers, even two of my three kids. (My third eats chopped liver instead during the fish course.) Gefilte fish in a jar (or can)in jellied broth 1 large onion for each jar, sliced 1 or 2 carrots for each jar- sliced on the diagonal 1 celery stalk cut in thirds for each jar freshly ground pepper, or Lawry's Seasoned Pepper Place the fish and the jellied broth in a large pot. For each jar used add 1/2 jar of water. Add the sliced onions, carrots, celery and sprinkle liberally with pepper. Bring to a boil and then simmer the ingredients for about an hour, covered. Let the fish cool a while so it's not steaming hot. Remove the fish very carefully with a slotted spoon. Let it cool and refrigerate in a flat dish (covered). Place the carrot slices around it for serving later. Save some of the broth in a container and save some of the onions if desired. I usually serve the fish with a little jellied broth, a couple of slices of carrot, and a little onion. Of course I serve very hot horseradish with it. The only thing left is to ENJOY!  |
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