Monday, 18 August 2014

Gefilte Fish Makeover Time!

I'm sure most people's memory of gefilte fish is a round white disc with a carrot nicely plopped on top. Don't forget the chrayonnaise!
Now, not to say there is anything wrong with this classic Shabbat appetizer. Au contraire! I love gefilte fish so much, but I have gotten bored of the same old presentation and cooking technique (boiling being the usual way).
I must say, I can get pretty creative at times!
And desperate to satisfy my creativity, I have thought up some interesting combinations.
Being said, here is a list all the different ways I have made gefilte fish.
P.S. not one of these include boiling :).
These are not all my inventions, some are recipes I have gotten from other people.
Gefilte fish shnitzel (can fool the biggest fish haters!)
Salsa gefilte fish (easy crowd pleaser)
Gefilte fish Crab Cakes
Baked gefilte fish sticks
Matbucha baked gefilte fish
Asian sesame gefilte fish (probably the wackiest idea)
Crispy Corn Flake Baked Gefilte fish
Panko topped Italian gefilte fish
Dill baked gefilte fish

9 different ways!!!

I'll start with posting just one recipe, but will slowly be adding more as the summer comes to an end. Can't believe I'm even saying that!
The problem with posting recipes is I don't measure to begin with, so I have to go by what I remember doing, as being a recipe developer is not my day job. Having said that, my memory is pretty good, so don't worry!
Also, I must note, I only use the sweet gefilte fish because that's the only kind I like!

Crispy Corn Flake Baked Gefilte Fish

1 defrosted loaf Gefilte Fish (the sweet kind! very important!)
1- 1 1/2 cups Corn Flakes
Italian herbs (dried basil and parsley)
salt and pepper

Preheat oven to 400. Spread defrosted gefilte fish in a glass or Pyrex dish (smaller than 9x13 but still rectangular). Make sure it's not too thin, it should be a good layer of fish. With your hands, crush Corn Flakes over the gefilte fish, in an even layer. I like the corn flakes to still have a good texture, so don't crush them too finely.  Sprinkle Italian herbs, salt and pepper over the crumbs. In hindsight, I forgot that I wanted to drizzle some olive oil on top, so you can try doing this as well to make it crispier, but mine turned out just fine without that addition, so it's up to you. Put the pan in the oven, and bake uncovered for 25-30 minutes, until lightly browned and fish is firm. Reheats well for Shabbat lunch! Also, now that I think of it, it might be yummy with marinara sauce but that's pushing it!

Note: I didn't grease the pan (because I forgot to) but probably might be a good idea to grease with an oil spray.

What do you think?
Ready for more?

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