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Gefilte Fish Terrine

By Joan Nathan

Seafood alternatives: halibut, carp

This is a simplified version of gefilte fish which doesn’t require reforming the fish mousse into the shape of a fish, but instead simply cooks it in a bundt-style pan. Once turned out and chilled, this gefilte is easily served by slicing. Sprigs of parsley and dill alongside dress up the dish, as would a wedge of lemon for squeezing. Red horseradish sauce, with bright color from beets, is the preferred accompaniment. The mold can be made up to 2 days in advance and leftovers keep for up to 5 days.

Ingredients:

• 1 1/2 pounds whitefish fillets, skin and bones removed
• 1 1/2 pounds pike fillets, skin and bones removed
• 3 Tbsp. vegetable oil or canola oil
• 3 medium yellow or white onions, peeled and diced (about 1 1/2 pounds)
• 4 large eggs
• 2 cups cold water
• 6 Tbsp. matzah meal or breadcrumbs
• 2 Tbsp. sugar
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh dill, chopped
• 1 Tbsp. salt, or to taste
• 2 tsp. ground white pepper
• 2 large carrots, peeled and grated
• Parsley and dill for garnish

Cooking Instructions:

Have your fish store grind the fish fillets or grind them yourself in a food processor or meat grinder. Do not purée the fish, but finely grind it.

Heat the oil in a large skillet, add the onions and cook over medium heat until soft and transparent, but not brown, about 5 minutes. Set aside to cool. Preheat the oven to 325°F.

In the bowl of an electric mixer combine the fish, onions, eggs, water, matzah meal, sugar, parsley, dill, salt and white pepper. Beat at medium speed for 15 minutes. Add the grated carrots and mix well.

Pour the mixture into a greased 12-cup bundt pan and smooth the top with a spatula. Set the pan in a larger pan filled with 2 inches of water and bake in the preheated oven for 1 hour.

Cover with aluminum foil and continue baking for 1 hour or until the center is solid. Remove from oven, cool for 5 minutes and then invert onto a flat serving plate.

Refrigerate for several hours or overnight. Slice as you would a torte and serve as an appetizer, garnished with parsley and dill and served with red horseradish sauce.

Servings per recipe: About 20 Appetizer Portions

Cal. 138 / Total fat 6g / Sat. 1g / Chol. 92mg / Sdm. 384mg / Carbo. 6g / Prot. 15g / Om-3 .5g