Josh's Tuna Gefilte Fish Loaf

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READY IN: 1hr 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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