Rate This Recipe
Rated 0/5 (0 Votes)
GEFILTE FISH
Level 2
Gefilte Fish Maki Rolls
Yields 1 maki roll per recipe (cut into 5 pieces)
- a Marlene Samuels creation -
Gefilte fish, unlike charoset, is one of the few sentimental Pesach foods that you can also love because it's nutritious and low fat. Although after a day or two of lovingly serving it with a schmeckel of horseradish and a sheet of matzah, it gets a bit “same old same old.” So it's fun to figure out a new look for our favorite, pareve Passover fare - one that would still be acceptable to more serious observers of the holiday but add an international and exotic twist.
Putting an extra box of matzo into my pantry led to this unusual creation when a brand new package of Nori fell off the shelf literally landing on my head! About to put the Nori back, I wondered, “What would happened if we used gefilte fish as a filling in a maki roll?” It meets all the requirements of Passover. We'd exclude the rice but use additional healthy foods like avocado and green onions as filling. Carrot ribbons and cucumber sticks would work as well and add fantastic visual contrast.
Making maki rolls, it turns out, is a breeze. (Just follow our easy directions.) Where you may need help is translating our Yiddish measurements into English: 1 schmeckel = ½ tsp. and 2 kreutzers = 1schmeckel
Cookware: bamboo sushi mat or even simpler, a sheet of waxed paper
2 gefilte fish, cut lengthwise into 5 strips, plus 2 Tbsp. "jelly"
1 schmeckel prepared horseradish
1 avocado, cut in half, peeled and sliced thinly
1 tsp. fresh lemon juice
2 Tbsp. parsley or dill, finely chopped
Nori sheets (toasted seaweed)*
2 green onions, green portion only
Optional: Tamago**
*Nori sheets can be found in the Asian food section at most grocery stores
**Tamago is the Japanese omelet commonly used in maki sushi. Unlike our American version of an omelet, tamago contains sugar, soy sauce, and mirin. It’s fried in a thin rectangular sheet and then folded over 3 times and sliced. It’s very quick and easy to make once you get the hang of rolling up your omelet with chopsticks!
To Make Tamago (Japanese Omelet)
Cookware needed: rectangular skillet, preferably non-stick 4 eggs 2 tsp. mirin
2 tsp. soy sauce
1 tsp. sugar
1 Tbsp. light oil, canola or grape seed
- In a small bowl whisk all ingredients until well blended.
- Heat oil in skillet on medium.
- Pour enough of the mixture into the heated skillet to cover it
- Cook for 2-3 minutes until bottom of the omelet is browned.
- Using a wide spatula, fold omelet twice – first from edge of pan into middle, and then towards the far edge. (Do not flip omelet, simply fold).
- Leaving first section in pan, lightly oil pan again. Pour in second batch of tamago mixture, letting it merge with the first batch and folding it onto the first. Repeat with remaining batter.
- Remove tamago to a cutting board and using a sharp, wet knife cut into strips for use in the maki rolls.
To Make the Maki Rolls
- Sprinkle avocado with lemon juice and toss gently to keep avocado from discoloring.
- Place nori sheet on bamboo mat or sheet of waxed paper. Lay strips of fish widthwise across the Nori sheet about 2 inches from the end.
For a fantastic and easy-to-follow guide to rolling sushi, visit Make My Sushi.
- Lay green onions and avocado across the Nori alongside the fish. (If using Tomago, add now).
- Start rolling up the front section of the mat with the Nori facing forward using the bamboo mat as a guide. When completely rolled up, secure the end by brushing it with gefilte fish jelly from the jar. Let rest for a minute or two.
- Using a very sharp knife or thin serrated knife cut roll into 5 sections.
Presentation tip:Arrange on a small plate with a kreuzer of horseradish, sprig of dill, and a salad of mixed greens tossed with a light vinaigrette.
