Josh's Tuna Gefilte Fish Loaf |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it. Ingredients:
1 can tuna in vegetable oil, undrained,preferablly starkist |
1/2 carrot |
1 onion |
1/2 cup sugar |
1/2 cup matzo meal |
3 eggs |
2 carrots |
2 onions |
1/3 cup sugar |
1 tablespoon salt |
1 teaspoon black pepper |
pot water, large enough to hold the loaf |
Directions:
1. Using the steel blade in food processor, grind onion and carrot.
2. Add rest and pulse till nice uniform mush.
3. It is best to put this in a container and refrigerate overnight.
4. I can never be bothered and just proceed to the next step.
5. It is a little harder to work with, but turns out the same in the end.
6. Spread a large piece of baking paper on the counter.
7. Place gefilte fish mixture in a loaf/log shape on baking paper.
8. Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
9. Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
10. I then put the loaf in the freezer for at least 1 night.
11. Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
12. Add broth ingredients to water and bring to a boil.
13. Place the FROZEN loaf STILL in the baking paper into the boiling broth.
14. Return to a boil and then let simmer about 1-1/2 hours.
15. Remove carefully from the broth (I use 2 spatulas) and cool.
16. Remove carrots and onion as well to container.
17. Remove baking paper.
18. Refrigerate at least 4 hours or overnight.
19. Slice and serve with sliced carrot.
20. Warning: when the loaf is boiling it does not have the best smell.
21. Do not worry, it will taste great.
22. Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.
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