Baked Gefilte Fish

Preparation:  15 min. Cooking: 65 min. Total: 80 min.
Recipe photo
  • 1 1/2 Lb rockfish fillet
  • 1/2 Lb pike fillet
  • 1/2 Lb flounder fillet
  • 2 Quart fish stock
  • 3/4 Cup matzo meal
  • 4 large eggs , lightly beaten
  • 2 Tbsp sugar
  • 2 Tbsp chopped fresh thyme leaves
  • 3 tsp chopped fresh parsley
  • 1 tsp freshly grated lemon zest
  • 1 1/2 tsp salt
  • 1/2 pinch freshly ground black pepper
Prep the fish. Working in batches if necessary, place the rockfish, pike, and flounder fillets in the container of a food processor fitted with a metal blade and process until pureed. Transfer the fish to a large bowl. Bring the fish stock to simmering in a large saucepan over medium-high heat.

Mix the fish. Add the matzo meal, eggs, sugar, thyme, parsley, lemon zest, salt, and pepper to the bowl with the fish. Mix together with a wooden spoon until well combined. Shape the fish mixture into oval patties about 2x4 inch.

Carefully lower the patties into the simmering fish stock, return to simmering, lower the heat to medium-low and simmer gently for 45 minutes. Using a slotted spoon, transfer the patties to a paper-towel lined tray. Strain the stock through a fine mesh strainer into the dish with the patties. Let the stock cool (it will gel) and then refrigerate overnight or at least 8 hours.

Bake the fish. Preheat the oven to 350 ℉. Using a slotted spoon, remove the fish patties from the gelatin and transfer to a lightly oiled baking sheet. Bake the patties until lightly caramelized on edges”about 20 minutes. Serve topped with a dollop of the gelatinous stock and some Boiled Carrots with Prepared Horseradish on the side.
Calories
460 Cal
Fat
15 g
Carbs
17 g
Protein
59 g
Fiber
0.6 g
Sugar
5 g
Cholesterol
300 mg
Sodium
1400 mg


Nutrients

Fiber     0.6 g
Fat     15 g
Sugar     5 g
Carbs     17 g
Protein     59 g
Calories     460 Cal

Fats

Fat, Poly     3.7 g
Fat, Mono     5.6 g
Fat, Sat     3.8 g
Fat, Trans     0.2 g
Fat, Percent     30 %

Vitamins

Vitamin, K     12 mcg     10 %
Vitamin, A     510 IU     17 %
Vitamin, B12     6.9 mcg     290 %
Niacin     7.7 mg     48 %
Riboflavin     0.7 mg     51 %
Vitamin, C     6.1 mg     6.8 %
Vitamin, D     14 IU     2.3 %
Vitamin, B6     0.5 mg     29 %
Vitamin, E     1.3 mg     8.6 %
Panto, Acid     3 mg     61 %
Choline     130 mg     24 %
Thiamin     0.4 mg     32 %

Minerals

Calcium     210 mcg     21 %
Phosphorus     760 mg     110 %
Magnesium     110 mg     26 %
Copper     0.4 mcg     46 %
Fluoride     2 mcg     51 %
Zinc     2.2 mg     20 %
Cholesterol     300 mg     0.7 %
Sodium     1400 mg     91 %
Selenium     65 mcg     120 %
Manganese     2.1 mg     29 %
Potassium     1300 mg     29 %
Iron     4.4 mg     55 %