Honey Baked Gefilte Fish

"Born of necessity (no time, lots of guests...help!!), this quickly became a family favorite. It is almost silky in texture, and holds up well. Dress it up with horseradish or horseradish and mayo, or an assortment of salads... the possibilities are endless. An excellent make-ahead for a busy holiday week"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
42mins
Ingredients:
4
Serves:
8-12
Advertisement

ingredients

Advertisement

directions

  • Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
  • Dump it unceremoniously in a 9" round pan (or equivalent).
  • Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
  • Smoosh some more, and smooth out the top.
  • Sprinkle with paprika for color.
  • Bake at 325F (give or take) for about 40 minutes.
  • Will be firm but not dry when it is done.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Ohhhhhhh this was good! This was my first try at using a frozen fish log ... this was so easy and DELICIOUS... my DH and I loved it and I will definitely make it again. Thank you again! It helped make our otherwise difficult New Year much sweeter! ETA: I've been making this over and over again and I can't tell you how much we enjoy it. I'm not any good at making gefilte fish from scratch and don't usually have the time.... so we mostly did without, although both my husband and I love good gefilte fish. Now I make it frequently and will continue to do so!
     
  2. This was sooooo easy and delicious! I was totally skeptical when i took it out of the oven but I served it for shabbos lunch to a table of 8 people and everyone loved it. Thanks so much, looks like ill be making this every week now! :)
     
  3. this recipe is simple and both me and my dh love it! i gave it 4 and not 5 stars because i think the cooking time is a bit off....or maybe its my oven (though i dont have this issue with any other food) sometimes it comes out watery and sometimes to stiff...texture is an issue here im still trying to figure out but they taste when it comes out right is yummy!
     
Advertisement

RECIPE SUBMITTED BY

<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes