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Gefilte Fish, Salmon Baked (P, KLP, TNT)
Source: "Fast & Festive Meals for the Jewish Holidays," by Marlene Sorosky
Serves: 16

2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1" pieces
2 stalks celery, cut into 1" pieces
1 cup parsley sprigs
1 pound salmon filet, skinned and cut into 2" pieces
2 pounds white fish fillets (cod, sole, carp, snapper) cut into 2" pieces
3 large eggs
1/2 cup vegetable oil
1/4 cup sugar, or to taste
2 teaspoons salt
2 teaspoons freshly ground pepper
Lettuce leaves, cooked carrot slices, horseradish, etc. for serving

Preheat oven to 350°F.

In food processor with metal blade process onions until minced. Remove to a very large bowl. Process carrots, celery and parsley until ground. Add to onions in bowl.

Process salmon until ground. With motor running, add white fish through feed tube, one piece at a time, until ground. Add to vegetables in bowl. Put eggs, oil, sugar, salt and pepper in processor and mix until well blended. Add to fish mixture and mix with hands or spoon until thoroughly combined.

Transfer mixture to an ungreased 9"x13" glass baking dish. Bake uncovered for one hour or until firm to the touch. Remove from oven and cool. (Can be refrigerated for 2 days or frozen. Defrost in refrigerator.)

Poster's Notes:
I met Marlene Sorosky and Joyce Goldstein (Cucina Ebraica) at a program called Succot in Sonoma about three years ago. This is one of the dishes that Marlene prepared at one of our classes. It's very delicious and eliminated the "intimidation factor" for me about making gefilte fish. I make it all the time now; it's easy, it freezes perfectly and the color is beautiful.

Posted by Judy Sennesh

Nutritional Info Per Serving: N/A