Our dear friend Abby has the best recipe for this old favorite that is made and bottled by Manischewitz ( and others) with tons of preservatives – and disliked by many but nevertheless a traditional food at the Jewish holidays – especially Passover. Abby goes to enormous trouble on this one to find the right ingredients – and has found an amazing fishmonger here in Southern California who is willing and able to take pure fresh whitefish, skin it, bone and chop it – it is sushi grade and tastes amazing raw and cooked – and it is the basis of this simple recipe.
I was skeptical that it could taste good but I was willing to try. In the ‘old days’ the white fish would be put whole into the bathtub ( the largest place in the house to store it) and then the job of skinning, boning and cleaning it began – a chore onerous enough to scare off anyone in modern days. Making Abby’s recipe was painless – try it yourself – its simple, easy and delicious.
Abby thank you and your darling daughter who picked up the fish for me and you and many of your friends – and I plan on meeting you both again in the parking lot half way between all our homes before Passover so that you can deliver the fish another time – we are hooked! ( Sorry for the pun!)
Abby’s Gevilte Fish Recipe 2017 Style
Ingredients:
- 3 ½ lbs net ground white fish. No bones, no skin,
- 5 carrots, one for garnish, four ground fine in Cuisinart
- 3-4 onions ground fine
- 1 ½ Tbsp salt or to taste
- Ground pepper
- ½ Cup sugar
- ½ cup matzoh meal
- 4 eggs
Directions:
- Preheat oven to 325
- Mix all ingredients together
- Spray bundt pan or 3 glass loaf pans with Pam – I used a regular baking pan ( see photo)
- Cut 1 carrot in thin diagonal slices and place decoratively in pan(s)
- Add fish mixture . Tap gently to avoid air holes
- Bake 325 for one hour . A Bain Marie works well to keep fish moist
- Cool totally. Wrap carefully with Saran. Refrigerate
- Unmold and serve at room temp – or cut into slices and arrange on a plate with the pieces of carrot on top of each piece if you use a larger pan
