Jeffrey says: "One of the things that drew us to gefilte fish was that it stood as a symbol of resourcefulness - how far a single fish could be stretched to feed an entire family. It had a practical aspect, too. On the Sabbath, Jews are prohibited from separating bones from flesh, so by finely grinding the fish, the proscription was circumvented.
"We love thinking of ways to restore gefilte to its rightful place on the table, especially for the Passover seder. This recipe has a classic base, but we've added herbs to give it a taste of spring and a touch of colour. You have two options for how to cook and serve your gefilte fish. Poaching quenelles in a fish broth is a classic method used by generations of Jewish cooks, and baking the fish in a terrine is a quick and contemporary approach that will slice and plate beautifully.
"Liz and I prefer the baked terrine, but enough friends and family members request the poached option so we couldn't ignore the pull of tradition.Hake, sole, flounder, whiting, tilapia, or halibut all work well."
Serves: 8-10
