Baked Gefilte Fish Casserole


 

Baked Gefilte Fish Casserole
Author: 
Recipe type: Appetizer, Side dish, entrée
Prep time: 
Cook time: 
Total time: 
Yield: 24
 
Passover is coming up soon and for me, the traditional dishes for the holiday Seder always include some version of gefilte fish and freshly prepared horseradish with beets added to make it a vibrant fuchsia color. Over the years I have used gefilte fish from a jar or spent the time and money to make a wonderful non-traditional version with salmon, but regardless of the version we had, some of the friends and relatives did not enjoy the texture and wet coating that gefilte fish typically has. One year I discovered that I could make a gefilte fish casserole that seemed to address all of the reservations people had about gefilte fish. The recipe starts with store-bought gefilte fish that is mashed and mixed with finely chopped vegetables, eggs, and matzo meal to make a delicious, brown-crusted fish “cake” that not only tastes great, but is also more economical as the added ingredients stretch the expensive fish and tone down what some consider to be “fishy” flavor. As a bonus, you get a lot of nutritious vegetables too. You can use this as an appetizer, served cold or use larger portions as an entrée, served warm.
Ingredients
  • • 4 pounds of prepared gefilte fish
  • • 2 pounds onions
  • • 1 pound carrots (Scrubbed, but not necessarily peeled. I use a clean Scotch-Brite green pad.)
  • • 2-3 large ribs celery
  • • 1/4 cup fresh parsley, lightly packed
  • • 5 eggs
  • • 1/4 cup olive oil
  • • 1/2 cup matzo meal
  • • 1 teaspoon freshly ground black pepper
  • • 1 teaspoon kosher salt
  • • 2 teaspoons sugar
Instructions
  1. Remove gefilte fish from the jar leaving the gel or broth behind. Mash the fish in a large bowl using a potato masher or your hands.
  2. Cut the vegetables into coarse chunks. In a food processor using the steel knife, pulse the onions, carrots, celery and parsley until they are finely chopped, but not pureed. If your food processor cannot hold all the vegetables at once, chop them in batches.
  3. Beat the eggs lightly with the oil. Add the chopped vegetables, eggs, oil, matzo meal, pepper, salt and sugar to the mashed fish. Blend well.
  4. Transfer the mixture to an oiled 9x13 inch pan and press lightly to even the surface.
  5. Bake for 1 hour at 350 degrees Fahrenheit until lightly browned.

 

Prepared Horseradish with Beets


Prepared Horseradish with Beets
Author: 
Recipe type: Condiment, sauce, dip
Prep time: 
Total time: 
Yield: 24
 
Horseradish is a wonderful condiment that works any time of year to add zest to foods, but around Passover it is a holiday staple, eaten to complement gefilte fish or baked gefilte fish casserole. While it can be eaten “white” without any beets, it works well with beets from a can or freshly cooked, cooled beets. This recipe for the horseradish is an approximation. Every horseradish root is oddly shaped and they also vary in intensity. I have provided the measurements from the last batch I made, but your mileage will vary.
Ingredients
  • Horseradish root (Size depends on how many ounces of prepared horseradish you want to end up with. Keep in mind you may be adding beets and you will be adding vinegar. I used a 7 ounce, relatively straight piece which yielded 2 cups of prepared horseradish with beet.)
  • White vinegar (I used about 1 cup.)
  • Granulated sugar (I used 4 teaspoons.)
  • Kosher salt (I used 2 teaspoons. You only need 1/2 as much table salt.)
  • Canned beets (not pickled) or a fresh, scrubbed beet (I used 1 medium-sized beet, cooked in the microwave oven with a few tablespoons of water until it could be pierced easily with a fork.)
Instructions
  1. If you are using a fresh beet, I recommend peeling it before you cook it. Wearing a glove or plastic bag on your hand when touching the beet will help you avoid staining your hands. Steam it in a small pot or cook on high in a covered, microwave-safe container with a little water in the microwave oven until tender. Cut into chunks.
  2. Wash the horseradish root thoroughly. The roots are often very dirty and I find the easiest way to clean them is with a toothbrush under running water. Peel the fresh horseradish. Cut it into chunks. Put the pieces in the food processor and process using the metal blade. If you want the horseradish to be pink, gradually add canned shredded or whole beets (not pickled beets) or pieces of freshly cooked beet and continue until you get the color you like. Don’t worry if you do not care for beets by themselves. Horseradish is pretty assertive and the beet does not change the flavor a lot. With the processor running, add through the feed tube as much white vinegar as the horseradish holds without pooling. Add sugar and salt to taste.
Notes
Warning: Do not inhale over the processor bowl or lean in as you open it when processing horseradish as the fumes can irritate both your eyes and nose.