20 Sep 2016 Dijon Maple Baked Gefilte Fish
As we continue to prepare for the Yomim Tovim, here is another super delicious (and super easy!) recipe which incorporates the siman of fish, שנפרה ונרבה כדגים – would that we be fruitful and multiply like fish.
This recipe was inspired by my friend who told me she bakes her gefilte fish with mayonnaise and panko crumbs. I thought it would be really tasty if it was jazzed up.
This dish is really yummy (my company this past Shabbos enjoyed it very much!), super easy, and a fresh new way of looking at – and serving – gefilte fish.
Dijon Maple Baked Gefilte Fish
Pre-heat the oven to 400*. Prepare a 9×13 foil pan, with an insert of a piece of ripped foil in the middle of the pan, which will hold the loaf of fish in place (so that it does not roll around the foil pan). The ripped foil should act as a “boat” for the fish loaf. (Do not use a loaf pan that holds the fish on all sides, as you will not be able to coat the sides of the loaf).
You will need one good quality frozen gefilte fish loaf (unless you are doubling the recipe, and then you will need two loaves!). Let the loaf of fish sit out of the freezer for about 10 minutes, so that it will be just soft enough to remove the paper wrapping. Remove the wrapping and place the unwrapped loaf of fish into the piece of foil.
Liberally smear the top and sides of the fish with approximately 2 generous spoons of light mayonnaise. Then into the mayonnaise, smear 1 spoon of good quality dijon mustard. Drizzle the top and sides of the loaf with pure maple syrup (using less will yield a less sweet finished product, using more will yield a sweeter dish. I prefer somewhere in between “not sweet enough” and “overly sweet”). Sprinkle one spoon of (Msg Free) onion soup mix over the top of the fish loaf. Sprinkle about two spoons of cornflake crumbs all over the top of the fish, and the sides, as much as possible. Spray the top of the fish loaf with non-stick cooking spray (such as Pam).
Bake, one hour, uncovered, at 400*. Remove from oven and allow fish to cool. Note that this dish can be served warm, at room temperature, or straight from the fridge.