| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Spanish |
|
20 |
servings |
INGREDIENTS
| 2 |
lb |
Halibut fillets; skinned and boned |
| 1 |
lb |
Salmon fillets; skinned and boned |
| 3 |
tb |
Vegetable oil; preferably kosher for Passover |
| 4 |
md |
Spanish onions; peeled and diced |
| 4 |
lg |
Eggs |
| 6 |
tb |
Matzoh meal |
| 1 |
tb |
Salt; or to taste |
| 2 |
ts |
Ground white pepper |
| 2 |
tb |
Sugar |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Snipped dill; plus more for garnish |
| 2 |
lg |
Carrots; peeled |
|
|
Parsley for garnish |
INSTRUCTIONS
Ellyn Goodrich, Homestead Restaurant, Homer, Alaska
Preheat the oven to 325F. Cut the fish into big chunks and pulse in
processor about 20 times: do not puree, but grind fine. Place in the
bowl of an electric mixer.
Heat oil in a large frying pan, and wilt onions. Let cool.
To the fish mixture, add the onions, eggs, 2 c of cold water, matzoh
meal, salt, white pepper, sugar, and lemon juice. Beat in an electric
mixer on med for about 10 min. Add the dill, and grate in the
carrots; mix well, using a paddle attachment.
Pour the mixture into a greased 12-c bundt pan. Smooth the top with a
spatula, and cover with foil. Place in a larger pan filled with water
that is almost boiling.
Bake in the oven for 1 hr, or until the center is solid. Cool for 5
min, or until mold is cool to the touch. Run a knife around the
edges. Place a flat serving plate on top, then flip over, inverting
onto the plate. If the mold doesn't come out easily, give the plate a
shake. You should feel or hear it give.
Refrigerate for several hr or overnight. Slice as you would a torte,
and serve as an appetizer. Garnish with the parsley and remaining
dill, and serve with red horseradish.
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Feb 01, 99, converted by MM_Buster v2.0l.
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