Ingredients 2 medium onions, peeled and cut into chunks 5 carrots, peeled and cut into 1" pieces 2 stalks celery, cut into 1" pieces 1 cup parsley sprigs 1 pound salmon filet, skinned and cut into 2" pieces 2 pounds white fish fillets (cod, sole, carp, snapper) cut into 2" pieces 3 large eggs 1/2 cup vegetable oil 1/4 cup sugar, or to taste 2 teaspoons salt 2 teaspoons freshly ground pepper Lettuce leaves, cooked carrot slices, horseradish,
etc. for serving
Instructions 1. Preheat oven to 350°F. 2. In food processor with metal blade process onions until minced. Remove to a very large bowl. Process carrots, celery and parsley until ground. Add to onions in bowl. 3. Process salmon until ground. With motor running, add white fish through feed tube, one piece at a time, until ground. Add to vegetables in bowl. Put eggs, oil, sugar, salt and pepper in processor and mix until well blended. Add to fish mixture and mix with hands or spoon until thoroughly combined. 4. Transfer mixture to an ungreased 9"x13" glass baking dish. Bake uncovered for one hour or until firm to the touch. Remove from oven and cool. (Can be refrigerated for 2 days or frozen. Defrost in refrigerator.)
Description A wonderful twist on Boiled gefilte fish. Much easier.
Notes
Beth shared this recipe with me for the holiday when I couldn't get the raw fish to make gefilte fish. It is so good that I often make this rather than the traditional gefilte fish.
Source Beth Coffey, Sumner's daughter
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