|Recipe Name:||Alaskan Halibut And Salmon Gefilte Fish Terrine||Submitted by:||Administrator|
|Number of Servings:||20|
2 Pound(s) Halibut fillets, skinned and
1 Pound(s) Salmon fillets, skinned and
3 Tablespoon(s) Vegetable oil, preferably
kosher for Passover
4 Spanish onions, peeled and
6 Tablespoon(s) Matzoh meal
1 Tablespoon(s) Salt, or to taste
2 Teaspoon(s) Ground white pepper
2 Tablespoon(s) Sugar
1 Tablespoon(s) Lemon Juice
2 Tablespoon(s) Snipped dill, plus more for
2 Carrots, peeled
Parsley for garnish
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.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 43
Total Fat: 4.8g