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Its yummy in my tummy!
Gefilte fish is a goyishe maachel. Stick to matzo balls.
Gefilte fish might actually be one of the few authentically Jewish foods, if what I’ve heard is correct, that its original purpose was to avoid issues of borer.
That, and cholent/hamin (Torah sheba’al peh on Lo S’vaaru Aish), and matzah (and I suppose, by extension, knaidlach).
Gefilte fish is indeed authentically Jewish, to prevent people from taking bones out of fish on Shabbos. Everything was ground up together and made into balls and boiled. And nowadays I also like to take thawed gefilte fish loaves, mix in an egg, some sugar, grated carrots, and onions, and bake them in colorful layers, alternating whitefish and salmon (to which I add some chrein to make it more obviously pink). Sometimes I will add frozen spinach to the white gefilte fish, to speckle it. I put it in a small wide loaf pan and bake it for about an hour at 350 until the top is golden-browned.
When in the mood, I marbleize the two fish mixtures together, by putting large alternating scoops of fish in the pan and then running a knife through them. It looks SO pretty and tastes delicious. To serve in a really pretty and functional way,cut the ends off an unpeeled cucumber and then cut across the width into thirds (or fourths,depending how long the cuke is) and hollow out a nice hole in each section, not cutting all the way to the bottom. Fill the hole with chrein, chreyonnaise, or mayo, and serve on the side of each plate.
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