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Baked Herbed Gefilte Fish

4.7

(8)

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Kosher Status: Pareve

I much prefer baking my gefilte fish as opposed to the traditional method of boiling. I just don't like how the words "boiled fish" sound, but that of course is neither here nor there. Boiled gefilte fish (blech, again!) can get really soggy and waterlogged, depending on how long you leave it in the pot and the level of your heat. I find baking always produces a firmer-textured, tastier gefilte.

Cooks' Note

DRESS IT UP:

Baked Carrot–Stuffed Gefilte Fish

A slice of gefilte with a carrot round cooked smack in the center is a thing of beauty and wonderment. Surprise—with this little trick, it's not at all hard!

1. Thaw the fish in the paper, at room temperature, for 1 hour and 45 minutes.

2. Stand the fish upright with one end flat on the counter; open the paper at the top. Position the long handle of a wooden spoon at the center of the top of the fish and gently push the handle down the length of the fish to create a hole.

3. Trim the ends of a long, thin carrot so that the carrot is the same length as the loaf, and then push the carrot through the hole. Important: Be sure that your carrot is thin, otherwise it will not cook through in the 2 hours.

4. Rewrap the paper at the top, and twist both ends to secure. If needed, place the fish in a large resealable bag to roll it back into shape.

5. Refreeze for 2 hours.

6. Follow the instructions above, omitting the parsley.

7. After rolling the fish in the oil and spices and placing it over the bed of onions, top with the torn leaves of 1 small bunch of fresh parsley.

8. Continue as above with the garlic, allspice, and drizzle of olive oil.

9. Bake as instructed.

PAIR IT: Baron Herzog Central Coast Merlot

Gefilte fish is not flaky and certainly not a pushover. It can stand up to chrein (horseradish) and a good medium-bodied red wine.

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