Frozen gefilte fish loaf?
Like many others, i have found the frozen gefilte fish loaves to be far superior to the jars and cans. While the package says that the loaf is to be boiled for 1 1/2 hours (which I have always done, I recently heard of baking the loaf in a pan with some water for the same amount of time. Can anybody tell me how the two preparations compare?
This is how *I* make it.
I slighty defrost the loaf so I can cut it into slices. I cut it into about one inch thick slices and place on a baking sheet sprayed very well with non stick spray. I then sprinkle with lemon pepper and bake at 350 for about 20 or so minutes or until brown.
It is VERY yummy this way and so easy to make!
I have to prepare Gefilte fish for hundreds of people during passover and the loaves are far better. I have discovered that baking the loaves in about 2-3 inches of water with carrots, celery, sweet onions, kosher salt , pepper and fresh thyme for about an hour.
Take pan of fish out to cool then place in the fridge for several hours or even over night.. This allows the fish to cool down and firm back up so you can slice it. Good luck.