Recipe by Caryn Gale
This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.
- 1 can tuna in vegetable oil, undrained,preferablly starkist
- 1⁄2 carrot
- 1 onion
- 1⁄2 cup sugar
- 1⁄2 cup matzo meal
- 3 eggs
Broth for boiling
- 2 carrots
- 2 onions
- 1⁄3 cup sugar
- 1 tablespoon salt
- 1 teaspoon black pepper
- pot water, large enough to hold the loaf
Directions See How It's Made
- Using the steel blade in food processor, grind onion and carrot.
- Add rest and pulse till nice uniform mush.
- It is best to put this in a container and refrigerate overnight.
- I can never be bothered and just proceed to the next step.
- It is a little harder to work with, but turns out the same in the end.
- Spread a large piece of baking paper on the counter.
- Place gefilte fish mixture in a loaf/log shape on baking paper.
- Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
- Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
- I then put the loaf in the freezer for at least 1 night.
- Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
- Add broth ingredients to water and bring to a boil.
- Place the FROZEN loaf STILL in the baking paper into the boiling broth.
- Return to a boil and then let simmer about 1-1/2 hours.
- Remove carefully from the broth (I use 2 spatulas) and cool.
- Remove carrots and onion as well to container.
- Remove baking paper.
- Refrigerate at least 4 hours or overnight.
- Slice and serve with sliced carrot.
- Warning: when the loaf is boiling it does not have the best smell.
- Do not worry, it will taste great.
- Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.