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Not your mother's Gefilte fish

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I just had to share.............

Call it California, call it nouvelle cuisine but I just made an easier, updated, tastier Gefilte fish with Halibut and Salmon (instead of bony carp or pike) that was so good.....it even converted the Gefilte phobes at our Seder.

Don't forget to read all the reviews for some good ideas and tips:

http://www.epicurious.com/recipes/foo...

I made it muffin tins and it came out outstanding!! A new classic in our house even when it's not passover.

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  1. Funny story from last night so I thought I would pull up this old thread.

    I have apparently been making this dish for Passover for 5 years. For those willing to try it....it has been VERY well received. I get rave reviews every time......even when I substitute Cod for the very pricey Halibut.

    But some individuals have retained the negative impression of this dish from their youth and picture the jarred product that contains the unidentified gelatinous additive. I decided this year that I am sick of and tired that the deservedly negative reputation of it's very distant cousin has been predisposing guests to wrinkle their noses at my offering.

    Dissatisfied with this response, I declared to my host that I am officially calling this dish "Salmon and Halibut Passover Terrine."

    Bingo!!! What a hit! Rave reviews and even requests for seconds!

    You see.....it's all in the marketing!!

    Great reviews, tips and hacks in the review section.

    4 Replies
    1. re: MSK

      Actually did not see the old post, and as such am interested and like what I see...
      Frequently my brother and I will get together and re-engineer a recipe of favorite holiday food and see what we come up with.
      This year we did not get to do anything before Pesach.
      Our latest was our matzo balls with minced onions, parsley and dill. After they were cooled they went into an egg wash, matzo meal and deep fried till just crisp on the outside.
      We served them with a side of brown gravy as an appetizer.

      1. re: PHREDDY

        We went to a trendy Italian spot in SF that was serving Passover "inspired offerings" (alongside pork and shellfish menu items.....but........ I digress)

        We had a "Sedar plate" appetizer which included an array of farm egg salad, ancona-style haroset (raisings yum) and lamb shank ciccioli crostini. served ontop of thin, freshly made Matzah. I'm not sure how we were to dip the items in the saltwater bowl provided but it served as a conversation piece.

        What was really great though were the Walnut Stuffed Matzah Balls in the soup.

        Sadly, it was the last night of the celebration at Delfina and the advertised items like: Brisket in one of a variety of ways, Carciofi alla Giudea, Poached bass with gelatina and walnut sauce, Veal tongue dolce-forte and Risi bisi were no longer available. Maybe next year!

        It is fun updating the classics!

      2. re: MSK

        Every year, I wonder who buys those jars??? We're Sephardic so gefilte fish isn't part of our tradition (although a terrine is definitely worth a try) but those jars look gross. There are people out there who really like to eat those or do they simply buy the jarred stuff so they have the traditional item on the table but don't expect anyone to actually eat it??

        1. re: sherrib

          <Every year, I wonder who buys those jars???

          Me. I like jarred gefilte fish. A lot. I've tried some upscale versions, like Russ & Daughters and Gefilteria. They're okay, but they don't taste "right" to me, the way onion dip made from scratch doesn't taste like the Lipton's soup mix kind, and fresh-squeezed vegetable juice doesn't taste like V8. So while I'm sure I would very much enjoy the salmon and halibut Passover terrine, it would not be what I'm in the mood for when I'm in the mood for gefilte fish.

      3. I got into a discussion with a relative about this jarred version of ground fish. I asked, 'would you eat a hamburger floating in a jar of jelatinous liquid?' The answer was no.