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Honey Baked Gefilte Fish

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.

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