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Three-Color Gefilte Fish Loaf (Parve)

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Three-Color Gefilte Fish Loaf

Three-Color Gefilte Fish Loaf

Giora Shimoni
I fell in love with this recipe, which was created by Canada's leading kosher cookbook author Norene Gilletz, because it raises traditional Jewish gefilte fish to new heights. This Three-Color Gefilte Fish Loaf is healthy, beautiful and festive. And it is surprisingly easy to prepare. I plan to serve it for our Purim Seudah, Passover Seder and many holiday meals to come.

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

  • Fish Mixture:
  • 2 loaves frozen gefilte fish loaf, thawed (22 oz/623 g each)
  • 2 large eggs, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • First Layer:
  • 1/3 of the Fish Mixture
  • 1/2 cup seeded and diced red pepper
  • 2 green onions, diced
  • 2 Tbsp minced fresh dill
  • Second Layer:
  • 1/3 of the Fish Mixture
  • 1 pkg (10 oz/300 g) frozen spinach, thawed and squeezed dry
  • 2 Tbsp minced fresh basil or parsley
  • Third Layer:
  • 1/3 of the Fish Mixture
  • 1 medium sweet potato, cooked and mashed (or 1 cup cooked mashed carrots)
  • 1 Tbsp minced fresh dill or parsley

Preparation:

1. Preheat the oven to 350°F (180°C). Spray two 9- × 5-inch loaf pans with cooking spray.
2. Fish Mixture: In a large bowl, combine the gefilte fish mixture, eggs, salt, pepper, and garlic powder. Mix well. Divide the mixture in thirds and place in three separate bowls.
3. First Layer: Combine the fish mixture, red pepper, green onions, and dill; mix well. Divide in half and spread evenly in each prepared pan to make a first layer.
4. Second Layer: Combine the fish mixture, spinach, and basil; mix well. Divide in half and spread evenly in each pan to make a second layer.
5. Third Layer: Combine the fish mixture, sweet potato, and dill; mix well. Divide in half and spread evenly in each pan to make a third layer.
6. Bake, uncovered, for 1 hour. When done, the top layer should be firm to the touch and the edges should pull away from the sides of the pan. Remove from oven and cool for 20 to 30 minutes.

YIELDS: 16 servings.

Source: Norene's Healthy Kitchen, by Norene Gilletz. Recipe reprinted with permission from Gourmania.com.
User Reviews

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 5 out of 5
My husband loves this..., Member cz613

My husband loves this recipe so much that half way through this appetizer he asked to make this every week. This is a beautiful addition to our Shabbos table. It looks great and tastes even better. It took me a while to divide the fish equally but once I figured that out it took shape very quickly. The fish pulled away from the non stick pan that I used just as the recipe said it would. I found that one 9 x5 pan was all I needed. In the future though I will divide the mixture into pans. So that it is not one massive loaf.

11 out of 11 people found this helpful.

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