Ellyn Goodrich's Alaskan Halibut And Salmon Gefilte Fish Terrine (Pareve)
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Margarine (pareve)3 tbsps
Vegetable Oil4 medium
Onion (spanish, diced)4 large
Egg2 cups
Water (cold)6 tbsps
Matzoh Meal1 tbsp
Salt (to taste)2 tbsps
Sugar1 tbsp
Lemon Juice (fresh)2 large
Carrot (peeled)Directions:
1
Preheat the oven to 325°F
2
Grease a 12-cup bundt pan with the margarine
3
Cut the fish into large chunks, and place in the bowl of a food processor
4
Pulse about 20 times, do not puree, but grind fine
5
Place in the bowl of an electric mixer
6
Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent
7
Let cool
8
To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice
9
Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes
10
Add the dill, and grate in the carrots; mix well
11
Pour the mixture into the greased bundt pan
12
Smooth the top with a spatula, and cover with foil
13
Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan
14
Bake in the oven for 1 hour, or until the center is solid
15
Cool for 5 minutes, or until mold is cool to the touch
16
Run a knife around the edges
17
Place a flat serving plate on top, and then flip over, inverting the mold onto the plate
18
If the mold does not come out easily, give the plate a shake
19
You should feel or hear it give
20
Preheat the oven to 325°F
21
Grease a 12-cup bundt pan with the margarine
22
Cut the fish into large chunks, and place in the bowl of a food processor
23
Pulse about 20 times, do not puree, but grind fine
24
Place in the bowl of an electric mixer
25
Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent
26
Let cool
27
To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice
28
Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes
29
Add the dill, and grate in the carrots; mix well
30
Pour the mixture into the greased bundt pan
31
Smooth the top with a spatula, and cover with foil
32
Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan
33
Bake in the oven for 1 hour, or until the center is solid
34
Cool for 5 minutes, or until mold is cool to the touch
35
Run a knife around the edges
36
Place a flat serving plate on top, and then flip over, inverting the mold onto the plate
37
If the mold does not come out easily, give the plate a shake
38
You should feel or hear it give
39
Refrigerate for several hours or overnight
40
Slice as you would a torte, and serve as an appetizer
41
Garnish with the parsley and remaining dill, and serve with red horseradish
42
Refrigerate for several hours or overnight
43
Slice as you would a torte, and serve as an appetizer
44
Garnish with the parsley and remaining dill, and serve with red horseradish