Individual Servings of Gefilte Fish
The recipe Individual Servings of Gefilte Fish could satisfy your Jewish craving in around 2 hours and 20 minutes. This recipe makes 16 servings with 81 calories, 13g of protein, and 2g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. It works well as a hor d'oeuvre. Head to the store and pick up pepper, vegetable oil, egg, and a few other things to make it today.
Preheat oven to 350 degrees F (175 degrees C).
Place onions into a food processor and pulse a few times to coarsely chop.
Transfer onions to a large bowl.
Place carrot into food processor and pulse once or twice to chop; process until very finely chopped, about 30 seconds.
Place whitefish fillets into food processor and grind until the fish is a fine paste, about 2 minutes.
Combine onions, carrot, and whitefish with cold water, matzo meal, egg, egg whites, sugar, vegetable oil, nutmeg, salt, and black pepper, stirring to combine well. Spoon whitefish mixture into 16 muffin cups, filling them level with the top edge.
Bake in the preheated oven until gefilte fish cakes are set and a toothpick inserted into the center of a cake comes out clean, about 1 hour.
Let cool in muffin cups, remove, cover, and refrigerate until chilled, at least 1 hour.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Mark West Pinot GrigioCrisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.