Prep 15 mins
Cook 50 mins
This is a recipe from my Aunt, Rosalee Patrick (my Mother's deceased sister), for doctoring gefilte fish from the jar and making it taste as if it were made from scratch. Trust me, IT'S GREAT! Thank you Aunt Rosalee, wherever you are...
- 2 (24 ounce) jars gefilte fish (any store bought brand)
- extra virgin olive oil
- 4 carrots (sliced crosswise)
- 1 large onion (sliced thin)
- 4 celery ribs (cut into small pieces)
- ground black pepper
- Place very little olive oil in a pot over medium heat.
- Add the onion and just slightly brown.
- Add the pieces of fish and the fish geletin, carrots, celery and pepper to taste.
- Raise heat to high and bring to a boil and then reduce the heat back to medium or medium-low and simmer 8 to 10 minutes… Remove from heat.
- Take the pieces of fish out of the pot very gently and cool on a platter.
- Reserve the vegetables.
- Slightly oil a cookie sheet.
- Lay the pieces of fish onto the slightly oiled cookie sheet and turn the fish over, so that both sides of the fish are oiled. Place the fish into a pre-heated 350 degree oven for 10 minutes.
- Turn the fish over and bake another 10 minutes, or until the fish is slightly browned. Remove from oven and refrigerate. Serve with the reserved vegetables and horseradish.
I followed the recipe exactly, using my favorite Rokeach Old Vienna gefilte fish, which I usually recook in a pot with onions, carrots and water. I found the fish to be dry after baking it, and didn't feel that there was any enhancement to the flavor.
This recipe is amazing. I followed the recipe exactly as written. Had it the next morning and still delicious. Very easy to make. Very close to the way my nana made it except for the shape.
Delicious! I always "doctor" my gefilte fish, but I've never finished it by baking. It made a big difference. This is my permanent gefilte fish recipe. I used white fish and pike for the fish and also added some sugar.