You can buy frozen 22-ounce gefilte fish "logs" at supermarkets or via online Jewish grocers. Yiddish for "stuffed fish," frozen gefilte is a quick-prep entree typically baked alone or with onions and marinara. Gefilte has a mild and slightly sweet taste because of its method of preparation; there are sugar-free versions available. Its texture is similar to the interior of cooked crab balls or well-mixed salmon croquettes.
Things You'll Need
- 5 x 3-inch loaf pan
- Seasonings, such as onion and garlic powder
- Fresh onion
- Marinara sauce
Remove the gefilte log from its outer wrapping. This includes the inner layer of parchment paper that usually covers frozen, store-bought gefilte logs. Let the log sit at room temperature for 5 to 10 minutes, or rinse it under cold water to help loosen the parchment.
Spray the loaf pan with nonstick spray. Transfer the log to the loaf pan. If you wish, sprinkle dashes of flavorings, such as garlic and onion powder, as well as fresh chopped onion, over the log. Anoint the log with the marinara sauce, spreading to distribute and form a thick layer.
Cover the loaf pan with foil. Bake the loaf for 2 hours at 350 degrees Fahrenheit. For a moister version, add the log and 1 inch of water to a nonreactive baking dish. Cover the dish with foil and bake for 1 1/4 hours at 375 F. Allow the pan to cool enough for you to handle it, then transfer the loaf to a resealable plastic container. If you use a nonreactive dish, you can leave the gefilte in the dish. Cover the loaf pan or the baking dish with foil and refrigerate the gefilte until cold -- at least 4 hours. One log yields approximately 10 to 12 half-inch slices.
Tips & Warnings
- Gefilte fish recipes and serving ideas are as varied as the Jewish diaspora that have spawned them. For one variation, thaw a gefilte fish log to room temperature and shape it into egg-size balls. Serve these plain or covered with marinara.
- Alter the toppings with which you prepare your gefilte to give it regional spin. Tomato, green pepper, onion and cilantro make for a Southwestern themed gefilte. Tomato, mango and onion yield a more tropical gefilte. Add these to the gefilte before baking it
- Substitute the marinara with horseradish ketchup.
- Check the gefilte intermittently while it's baking to prevent it from burning.
- Test the baking gefilte log with an instant-read meat thermometer to make sure it reaches an internal temperature of at least 165 F.
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