The New Gefilte Fish – Gluten Free

Unfortunately this year I was unable to meet my family for Passover because I was filming all day. I really wanted to make a nice dinner for me and Jay. Since I decided to do it all last minute and in the crazy snow storm I had to resort to the local Asian Market. It’s not like I can get the jarred stuff I grew up on because it is filled with gluten. For the first time I decide to go at it on my own and make Gefilte Fish my way. I kicked it up a step and was presently surprised at the outcome.


1 Pound Salmon Steak

1 Pound Swia Fish

1 Salmon Head Chopped (I know gross but it was it is)

2 Pieces Gluten Free Matzo

2 Tbs Sugar

1 Egg

1 Tbs Salt

½ Tbs Pepper

2 Carrots Dices

1 Onion Dices

¼ Red Wine

½ Cup Fresh Parsley Diced

1/3 Cup Corn Meal

1 Tbs Garlic Powder

1 Tbs Onion Powder

1 Tbs Paprika

The first step is to get the broth going. Place the cuts up head in the pot with about 3 QT Water. Bring to boil and add half the onion, one carrot, half the sugar, half the parsley and half the salt. Let it boil for a few minutes then lower to a simmer and cover leaving a crack. Let the sauce continue to simmer while you assemble the mixture. If you lucky to have a fish guy grind the fish for you that whould be great but otherwise cut it in to chunks (remove the bones) and place in food processor. Place all the ground meat in a big bowl. Now in another pan soften the remaining carrot, onion and parsley in red wine with remain salt and pepper. Cook down for a few mixtures until soft and then add mixture to food processor and blend well. Add the gluten free matzo to the food processor and blend together with the wine and onion mix. Place the carrot mixture in all on the bowl with the fish, along with the egg, onion powder, garlic powder, corn meal and remaining sugar. Mix it all by hand well. It should come together nicely but place in fridge for a few minutes is your would like it to be firmer.

Return to the broth and make sure it had reduced a little bit. Strain out everything in the broth and RESEVE the liquid. Place the liquid back in the pot with and of the carrots or onions. Bring it back to a simmer. Now take the fish mixture and make the small football shapes patties one by one and place gently in liquid. Hint: Working with wet hands makes this a lot easier. Place the lid back on the pot and simmer low for 15-20 minutes. Taste the liquid as go and spice if needed. The patties will float so you will need to gently turn them every few minutes. When done remove fish and extra carrots and place in a large low container. Pour liquid on top of fish and chill in fridge for a few hours. After about 8 hours liquid will firm into a jelly consistence.

Serve with horseradish in a bowl with a little broth and some fresh parsley. Enjoy


Carrot Kugel – Gluten Free

I loved noodle kugel as kids. Something about a sweet side dish alway gets me. Since gluten free noodles do not bake well and are something I try to avoid I came up with a much healthier, guilt free version. Filled with only good stuff you will be happy to watch your family gobble this one up.

Ingredients –

1 Peel Sweet Potato

2 Carrots

1 Apple

1/3 Cup White Raisins

2 Eggs

2 Pieces Gluten Free Matzo

1 Tsp Cinnamon

1 Tbs Honey* Optional

1/2 Tbs Lemon Zest

1 Tbs Fresh Lemon Juice

Start by grating potato, carrot and apple all into a large bowl. Add lemon juice and mix well to help keep bright color. Add cinnamon, zest, raisins, eggs. Add honey if you want to make it sweet but no needed. Mix well. Place Matzo in a food processor and grind into crumbs. Add matzo to mix and combine well. Place mix in a sprayed baking dish and bake at 350 degrees for an hour. I cooked it uncovered for the first 30 minutes and then covered it for the remaining 30 minutes. Cooking time will depend a little on the height of the dish you are using so make sure to watch. Serve in nice slices or square either cold or warm. Enjoy!