| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Eggs |
Jewish |
Passover, Jewish, Seafood, Appetizers |
20 |
Servings |
INGREDIENTS
|
|
—dwigans fwds07a— |
| 3 |
lb |
Fish fillets; whitefish, and Pike, 1 1/2 lbs each |
| 4 |
md |
Bermuda onions; Peeled and diced about 2# |
| 3 |
tb |
Vegetable or canola oil |
| 4 |
lg |
Eggs |
| 2 |
c |
Cold water |
| 6 |
tb |
Matzah meal |
| 1 |
tb |
Salt or to taste |
| 2 |
ts |
Ground white pepper |
| 2 |
tb |
Sugar |
| 2 |
lg |
Carrots; peeled |
|
|
Parsley for garnish |
INSTRUCTIONS
Grind fish fine. Saute onions in oil till soft but not brown. Put the fish,
onions, eggs, water, matzah meal, salt, white pepper, and sugar in a
electric mixer bowl and beat on medium speed for 15 minutes. Grate the
carrots and mix well. Pour the mixture into a gerased 12 cup bundt pan.
Smooth the top with a spatula and bake in a preheated 325 degree oven for 1
hour in a larger pan filled with 2 inches water. Cover with alum foil and
continue baking for 1 hour or until the center is solid. Cool for 5 minutes
and then invert onto a flat serving plate. Refrigerate for several hours or
over night. Slice as you would a torte and serve as an appetizer, garnished
with parsley and served with red horseradish.
The mold can be made up to two days in advance and leftovers keep for up to
five days.
Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry <nlberry@prodigy.net>
on Dec 24, 1997
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