Baked gefilte fish mold
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish fillets; (whitefish; pike, turbot or mixe |
| 1 | Onion; chopped | |
| 1 | dash | Pepper |
| 1 | Carrot; grated | |
| 2 | Eggs; beaten | |
| 1 | teaspoon | Oil |
| ½ | cup | Cold water |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Salt |
| 1 | Green Pepper; sliced into rings | |
| 1 | small | Onion; sliced |
Directions
HARITON; (JJHV69B
Preheat oven to 350. Brush bottom of a 9-inch X 5-inch X 3- inch loaf pan with oil.
Put fish through food grinder with chopped onion, grated carrot, oil, sugar, salt, pepper, beaten eggs & cold water. Blend well.
Place green pepper rings and onion slices across bottom of pan. Pour fish mixture into pan. Bake 1 hour, uncovered. Remove from oven, turn out upside down on platter. Slice; serve hot or cold.
This was from the book "I Must Have That Recipe". Recipe by Phyllis Fass of Scarsdale, NY. Hope it helps! Lisa Formatted by Elaine Radis BGMB90B; MARCH '93
Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry <nlberry@...> on Dec 24, 1997