I first tasted this dish at a family bar mitzvah and immediately asked the hostess for the recipe. It was so delicious, festive, and colorful, and made a lovely presentation. A nice variation from regular gefilte fish on Shabbos or Yom Tov, it even tastes good served cold, as my two-year-old granddaughter can attest. She ate a whole piece and then proceeded to lick the sauce off the plate! (Don
- 2 onions -
- 1 each green, red, yellow, and orange pepper -
- 2 stalks celery -
- Fresh mushrooms, sliced (optional) -
- 2-3 Tbls oil -
- 1 loaf frozen gefilte fish (store bought or homemade), left at room temperature for 10-15 minutes -
- Ketchup, tomato sauce, mayonnaise, and/or lite French dressing -
- Garlic powder -
1. Saute the onions and vegetables in a little oil until golden, and getting a little soft. If using mushrooms, add them after a few minutes.
2. Place the cooked vegetables on the bottom of a 9x13 pan. Cut the frozen gefilte fish loaf into about 10 slices, and lie them down on the vegetables in the pan.
3. Sprinkle generously with garlic powder and paprika. Smear the slices with whatever condiment(s) you choose to use. The more the merrier!
4. Bake covered at 300°F/150°C for 1½-2 hours. Halfway through, smear more of the condiment(s) on the fish and continue cooking. I like to put it under the grill at the very end for just a few minutes.
Note:Sometimes you have to follow a recipe exactly. This is not such a recipe. For example, if you don't like green or yellow pepper, use just red. It will just be less colorful and flavorful, but no harm will be done. If you can’t get French dressing for Pesach, leave it out and just use ketchup and mayonnaise. It will be fine. If you make this during the year, be sure to have a lot of extra challah for dipping into the sauce. (And wiping the plate clean!)