Spicey Gefilte Fish

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Spicey Gefilte Fish

by Jamie Geller

New cooking demo featuring Jamie Geller.

Spiced Gefilte Fish Recipe

Prep: 7 minutes
Cook: 2 hours, 30 minutes
Chill: 4 hours
Yield: 8 servings

1 (20-ounce) package A&B Famous Gefilte Fish
1 (10-ounce) bag frozen chopped onions
1 (1-pound) bag frozen crinkle cut carrots
2 stalks fresh celery, chopped
1/4 teaspoon dried dill weed or 1 sprig fresh dill
1/4 teaspoon dried parsley flakes or 2 sprigs fresh parsley
1/4 teaspoon celery seed
1/8 teaspoon dried thyme or 1 sprig fresh thyme
1/8 teaspoon ground allspice
8 to 10 capers
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups water

1. Preheat oven to 350° F.
2. Line 9 x 5 x 3-inch loaf pan with onions, carrots and celery.
3. Rinse frozen gefilte loaf under water to remove parchment wrapper and place in loaf pan.
4. Sprinkle dill weed, parsley, celery seed, thyme, allspice, capers, salt and pepper evenly over fish. Pour water in loaf pan around sides of fish and cover with foil.
5. Bake at 350° for 2 hours and 30 minutes.
6. Transfer fish and vegetables to a sealable container, cover and refrigerate until cold, at least 4 hours.
7. Slice and serve with vegetables.

Wesley Kosher Supermarket donated all the groceries for this episode.

Wesley Kosher Supermarket.
455 Rt. 306
Monsey, NY
Phone: 845.364.7217

Click here to watch Herb Crusted Salmon Cutlets

Published: Sunday, July 27, 2008

VISITORS COMMENTS: 11

(11) esther, 5/8/2008
I made this last Shabbat
The gefilte fish tasted just like ordinary gefilte fish, but the vegetables were a very nice touch, they were very soft and had a delicate "fishy" flavor. It's also convenient just to stick this in the oven when you're cooking other Shabbos food, and not to have to boil it on the stove separately, as with normal gefilte fish.

Re the vegetables - in the past it's traditionally been acceptable to just wash vegetables thoroughly. (For leafy vegetables, it's a bit more stringent: I always was taught to wash in three changes of water, 20 min. each change, and the middle one salted.) However, people nowadays try to screen for all sorts of microscopic bugs that in the past we wouldn't even have known about. Check with your individual rabbi about how stringent you want to be, instead of just relying on some anonymous posting on the internet.

(10) mm. mintz, 4/8/2008

I am amazed at the ignorance of some of the people who respond to the gefilte
fish recipe. Any one who uses celery or any other vegetable when cooking should
rinse before use.

(9) Aidel, 31/7/2008
Bugs and Veggies
About celery: It's best to take a vegetable peeler and peel off the ridges on the outside of each stalk. If there are any bugs, that's where they will be. Also, if the stalk is very curled, slice it in half and check for discolorations. As alwasy, you have to rinse the stalks and rub them with your fingers while under the water.

About fresh herbs like parsley: Soak in a bowl of soapy water for 3-5 minutes, then rinse well. Throw out any brown leaves/stems. Soaking in soapy water forces the little buggies to lose their grip, and then you rinse them away.

Not eating bugs is a Torah commandment. I feel many cookbooks don't spend enough time emphasizing how important checking for bugs is. I was glad to see that Mrs. Geller in her video mentioned checking the celery. I was taught that it's best just to peel the celery because it's too hard to check all those ridges.

Hatzlocha everyone.

(8) Chaim, 30/7/2008
Bugs bugs bugs
Celery is a BIG problem with bugs. They have been found to burrow through the celery. It's extremely hard to check. Best not to use! Also, fresh dill and parsley are also very buggy.

About the author:

Jamie Geller

Jamie Geller left a fast-track career as a New York City TV producer to embark on the frazzled-track career of Jewish wife and mother. Though cooking and baking had been on her "Never" list, she found herself outrageously enthusiastic about learning how to prepare terrific meals. Her family and guests now enjoy scrumptious Shabbos and holiday delicacies around her dining room table in Monsey, New York. Much to her own surprise,

today Jamie is an internationally syndicated food and lifestyle columnist and is the host of the OU cooking show, �Simply Kosher.� You can pick up more shortcuts, cooking tips and new recipes by visiting Jamie at her online home: www.quickandkosher.com

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