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Q. Do you have a fool-proof method for cooking a frozen loaf of gefilte fish?
A popular method of preparing frozen gefilte fish is to boil it with slices of carrots and onions in salt- and pepper-seasoned water. Unless you know how to season the water perfectly to compensate for the fish's flavor that will boil out, you run the risk of ending up with a loaf that is tasteless and bland. And if you don't monitor the water, the pot (and fish!) may scorch.
Instead, I follow this "leave it and forget about it" method that produces exact results every time. Take the frozen loaf out of the plastic wrapping, leaving it encased in the parchment paper. Wrap in tin foil and place on a baking sheet. Bake for two hours in a 325 degree oven. By baking the loaf tightly wrapped and without liquids, this fool-proof method preserves the fish’s concentrated flavor, as it retains its natural moisture and loaf shape.
For a slightly more adventurous version, try baking gefilte fish in this lovely, yet simple tomato-vegetable sauce.
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.
