I'm always intrigued to hear customers tell me how they take traditional, frozen gefilte fish loaves and transform them into something entirely different.
Shortcut cooks use this ready-minced fish to make quick 'n easy fried fish balls. Recipe writer Jamie Geller makes a double layered gefilte terrine with spinach 'n carrots. I've heard of gefilte fish shakshuka medallions baked in a tomato sauce, adding canned salmon and soya for an Asian twist, and even a version made with a Middle Eastern zaatar crust.
When Meatland kitchen team member Chana offered to make her wildly popular Honey Baked Gefilte Fish as a trial dish, we were only too happy to agree, and staff members loved their tasting session.
I gently persuaded her - OK I nagged her relentlessly - to share her now-not-so-secret recipe and this features below.
Even non-gefilte fish lovers are likely to fall for this fabulously flavorful, new version.
(See notes on smaller serving option.)
2 frozen gefilte fish rolls
3 large eggs
3 medium-sized onions, finely chopped
1/2 to 1 teaspoon salt and pepper
3 tablespoons honey
4 tablespoons matza meal
1: Defrost gefilte fish, add remaining ingredients, and mix well.
2: Spoon into a greased 9 x 13 inch baking tray - that's the standard size - and bake at 180 C for 45 minutes.
3: Allow to cool - preferably overnight - then slice into squares and serve with chrain on the side.
COOK'S NOTES: This makes a large tray. If you would prefer to make a smaller version, halve ingredients, and use 2 small or medium-sized eggs instead of 3 large eggs. Fishing for compliments is easy with this creative take on a traditional dish.