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Gefilte Fish Loaf

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

2 hr 30 mins total
30 mins prep

Recipe Filed Under
Fish, Jewish, Passover

Provided By: Ruth Cousineau

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Baking a loaf of gefilte fish is so much simpler than poaching individual ovals, and making your own (instead of using store-bought gefilte fish) allows you to season the fish as you like. There are those families partial to sweet fish and those who love a more peppery version, so feel free to adjust the seasonings.

Ingredients

Serves:

1 large carrot, finely chopped

1 celery rib, finely chopped

1 small onion, peeled and, finely chopped

3 tablespoons vegetable oil

1 1/2 pounds boneless, skinless red snapper fillets

2 large eggs

1 1/2 teaspoon salt

1 teaspoon sugar

3/4 teaspoon white pepper

1/4 cup matzo meal

1 tablespoon finely chopped parsley

Accompaniment: bottled horseradish

Directions

Preheat oven to 325°F with rack in middle. Oil an 8 1/2- by 4 1/2-inch ovenproof glass or ceramic loaf pan.

Cook carrot, celery, and onion in 2 tablespoons oil in a 10-inch heavy skillet over medium heat, stirring occasionally, until vegetables are barely tender, about 5 minutes. Cool to warm.

Meanwhile, finely chop fish. If using a food processor, pulse just until finely chopped, then transfer to a bowl.

Whisk together egg whites, salt, sugar, and pepper until foamy, then stir in fish, vegetables, matzo meal, and parsley. Spread evenly into oiled loaf pan and brush loaf with remaining tablespoon oil. Cover pan with foil and put into a larger pan half filled with simmering water. Bake until loaf is firm in center, 50 to 60 minutes. Transfer loaf pan to a rack to cool, uncovered, then loosen edges from pan and invert onto a serving platter, then slice.

Cooks' Note: The loaf can be made 3 days ahead and cooled uncovered, then chilled, covered. Bring to room temperature before serving.