Baked gefilte fish mold

Yield: 12 Servings

Measure Ingredient
2 pounds Fish fillets; (whitefish; pike, turbot or mixe
1 \N Onion; chopped
1 dash Pepper
1 \N Carrot; grated
2 \N Eggs; beaten
1 teaspoon Oil
½ cup Cold water
1 tablespoon Sugar
2 tablespoons Salt
1 \N Green Pepper; sliced into rings
1 small Onion; sliced


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

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