Individual Servings of Gefilte Fish
This recipe is adapted from a recipe from 1988. One of the adaptations is changing it from a large loaf, which can fall apart and can be too large for most dinner parties, to individual muffin tin-sized servings. I've been making this for years and I have requests for it every Shabbat, which is saying a lot for gefilte fish! It's quite critical to have a food processor for this recipe.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
I typically use a mix of fish, which is traditional for gefilte fish. Whitefish is the other standard. However, whitefish can be difficult because of the skin.
Try to avoid chopping the onions so much that your mixture includes quite a bit of liquid. If it does, squeeze the liquid out.
This can also be cooked as a loaf. To make the loaf look a little special, steam 6 carrots and layer these in the middle of the loaf of gefilte.