ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE
Provided by Joan Nathan
Categories dinner, project, appetizer, main course
Time 1h30m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse 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 saute onions until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
- Pour the mixture into a greased 12-cup 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 hour, or until the center is solid. Cool for 5 minutes, 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 hours 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.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams
ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)
Provided by Linda Amster
Categories Food Processor Appetizer Bake Passover Halibut Salmon Spring Chill Kosher Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 20 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
- Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
- Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours 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.
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
This pretty pink terrine traditionally served during Passover is easier to make than you might think, and it tastes fresher than jarred gefilte fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees. Make the terrine: Coat a 5-by-9-inch loaf pan with 1 1/2 teaspoons olive oil. Heat remaining olive oil in a skillet over medium heat. Cook onion, stirring, until soft, 6 to 8 minutes.
- Pulse halibut and salmon in a food processor until finely chopped (not smooth).
- Beat eggs with a mixer on medium speed until frothy, about 2 minutes. Beat in onion, fish mixture, cold water, matzo meal, sugar, lemon juice, 2 teaspoons salt, and some pepper until well combined, about 3 minutes. Beat in carrot, parsnip, and dill.
- Transfer mixture to pan. Smooth top using an offset spatula. Cover with parchment-lined foil, and transfer to a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the loaf pan. Bake until terrine is firm in the center, about 45 minutes. Remove pan from water. Let cool for 10 minutes.
- Meanwhile, make the aioli: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Transfer to a bowl. Whisk in egg yolk and lemon juice. Gradually whisk in oils.
- Run a knife or an offset spatula around the edge of the pan to loosen terrine. Place a plate on top, then flip. Tap top and sides gently several times to help release terrine. Let cool completely. Soak up any released juices with a paper towel. Refrigerate, covered with plastic wrap, for at least 1 hour.
- Uncover terrine. Slice, and serve with dollops of aioli and horseradish.
FISH TERRINE
Layer of scallop mixture, with spinach shrimp, scallop and fish mixture, and layer of fish mixture and baked in a water bath. Cooled and served with Herb Mayonnaise.
Provided by Olha7397
Categories Brunch
Time 1h20m
Yield 1 terrine
Number Of Ingredients 20
Steps:
- FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
- Add HALF the cream and season with salt, pepper and nutmeg.
- Process briefly and then transfer the mixture to a bowl.
- Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
- Beat the egg whites until they hold soft peaks.
- Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
- Wash and blanch the spinach leaves and drain well.
- Puree in a blender or food processor.
- Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
- Melt the butter in the frying pan and cook the shrimps until just colored and firm.
- Add the green onions and remove the pan from the heat.
- When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
- Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
- Cover with the spinach mixture and, lastly, the fish mixture.
- Cover with foil.
- Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
- oven for 1 hour or until set.
- Cool and then chill overnight.
- Unmold onto a plate.
- Serve sliced with herb mayonnaise.
- FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
- With the motor still running, add the oil slowly in a thin, steady stream.
- Add chopped herbs and spinach, taste for seasoning.
- Vogue Entertaining.
Nutrition Facts : Calories 4910.9, Fat 438.6, SaturatedFat 131, Cholesterol 1528.2, Sodium 4214.1, Carbohydrate 34.8, Fiber 7.5, Sugar 4.4, Protein 216.1
RUTH MESSINGER'S GEFILTE FISH
Provided by Marian Burros
Categories dinner, project, main course
Time 2h30m
Yield 40 fish balls
Number Of Ingredients 12
Steps:
- Combine the fish bones, skin and heads in a 10-quart or larger stock pot. Add half of the onions and carrots and all the celery.
- Place the fish fillets in a food processor and pulse until coarsely ground (you may have to do this in batches). Set aside.
- Put the remaining onions and carrots in the food processor and chop medium fine. Mix with the ground fish by hand.
- Soak the matzohs in the seltzer for 5 minutes, then squeeze dry and crumble. Add the matzohs, whole eggs, egg yolks and half the salt and all the pepper to the ground fish mixture.
- Lightly shape the fish mixture into balls 2 to 2 1/2 inches in diameter. If the balls will not hold their shape or if mixture feels too sticky, add matzo meal until it is the consistency of meatballs.
- Place the balls in the pot on top of the bones and vegetables. They can be in a double layer. Add cold water to cover the fish balls almost completely. Add lemon juice and remaining salt. Bring to a boil; reduce heat and simmer uncovered for 1 1/2 to 2 hours, or until the balls are solid and the liquid has been reduced by half. Frequently baste any uncovered balls as they cook.
- Remove fish balls with slotted spoon. Place on a platter and wrap with plastic wrap and refrigerate.
- Let broth simmer to reduce again by half. Cool; strain and pour a light layer over the fish balls. Chill. Broth will gel. Serve with fresh horseradish (recipe below).
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 3 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 415 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON GEFILTE FISH
If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.
Provided by scancan
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except parsley in medium sized covered pot and bring to a boil.
- After you bring water to a boil lower flame and continue cooking for fifteen minutes.
- Add Parsley.
- Turn fish over and continue cooking for another fifteen minutes.
- With cover on let fish cool down in the water.
- Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
- When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
- Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
- Enjoy!
Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6
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