Passover recipe: Baked Gefilte Fish

Baked Gefilte Fish

Recipe courtesy of Chef Todd Gray & Ellen Kassoff Gray from their cookbook, “The New Jewish Table” (St. Martin’s Press)

Makes 12 fish patties (6 servings)

1 1/2 pounds rockfish fillet

1/2 pound pike fillet

1/2 pound flounder fillet

8 cups fish stock

3/4 cup matzo meal

4 large eggs, lightly beaten

2 tablespoons sugar

2 tablespoons chopped fresh thyme leaves

1 tablespoon chopped fresh parsley

1 teaspoon freshly grated lemon zest

1 1/2 teaspoons salt

1/8 teaspoon freshly ground black pepper

Boiled Carrots with Prepared Horseradish (recipe follows) for serving

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 2- by 4-inches. 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°F. 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.

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Preceding provided by Chef Toddd Gray and Ellen Kassoff Gray, authors of The New Jewish Table