GEFILTE FISH PATE
Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's "Jewish Cooking in America." Source: The Martha Stewart Show, April 2009
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees.
- Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent. Remove from heat and let cool.
- In the bowl of an electric mixer fitted with the paddle attachment, combine fish, cooled onions, eggs, water, matzah meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined.
- Transfer mixture to 12-cup bundt pan, smoothing top with a spatula. Place bundt pan in a larger baking dish and fill baking dish 2-inches high with water. Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour more.
- Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice and serve garnished with parsley.
GOURMET GEFILTE FISH PATé
What a lovely way to begin your Passover meal! With this delicious fish paté recipe from Joan Nathan's "Jewish Cooking in America" and from the marthastewart.com web site.Once the paté is made and sliced, place in the refrigerator overnight - ready to serve. Can be made up-to 5 days ahead.:)
Provided by Manami
Categories Spreads
Time 3h20m
Yield 20 as an appetizer
Number Of Ingredients 14
Steps:
- Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
- Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
- Preheat oven to 325ºF.
- In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar.
- Beat on medium speed for 15 minutes.
- Add grated carrots and mix until well combined.
- Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula.
- Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
- Transfer to oven and bake for 1 hour.
- Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour longer.
- Remove bundt pan from oven and let stand 5 minutes.
- Invert onto a flat serving plate and refrigerate overnight.
- Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.
Nutrition Facts : Calories 89.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 65.2, Sodium 394.1, Carbohydrate 6.1, Fiber 0.6, Sugar 2.6, Protein 8
ELEGANT AND EASY GOURMET GEFILTE FISH PATE
Steps:
- 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 on Dec 24, 1997
Nutrition Facts : Calories 113 calories, Fat 6.15083799900942 g, Carbohydrate 7.84596399702826 g, Cholesterol 212.633999999041 mg, Fiber 0.205380001486122 g, Protein 6.74980999964495 g, SaturatedFat 1.93663439967456 g, ServingSize 1 1 Serving (136g), Sodium 431.576750697319 mg, Sugar 7.64058399554213 g, TransFat 0.920756599927428 g
GEFILTE FISH
If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.
Provided by Joan Nathan
Categories finger foods, appetizer, side dish
Time 40m
Yield About 20 patties
Number Of Ingredients 16
Steps:
- Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
- Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
- Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
- Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
- Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
- Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
- Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.
CLASSIC GEFILTE FISH
Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar.
Provided by Joan Nathan
Categories Egg Fish Onion Appetizer Sukkot Rosh Hashanah/Yom Kippur Carrot Fall Kosher Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Yield: about 26 patties (P)
Number Of Ingredients 11
Steps:
- 1. Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.
- 2. Slice 1 onion in rounds and add along with 3 of the carrots. Add the sugar and bring to a boil. Cover and simmer for about 20 minutes while the fish mixture is being prepared.
- 3. Place the ground fish in a bowl. In a food processor finely chop the remaining onions, the remaining carrot, and the parsnip; or mince them by hand. Add the chopped vegetables to the ground fish.
- 4. Add the eggs, one at a time, the remaining teaspoon of salt, pepper, and the cold water, and mix thoroughly. Stir in enough matzah meal to make a light, soft mixture into oval shapes, about 3 inches long. Take the last fish head and stuff the cavity with the ground fish mixture.
- 5. Remove from the saucepan the onions, skins, head, and bones and return the stock to a simmer. Gently place the fish patties in the simmering fish stock. Cover loosely and simmer for 20 to 30 minutes. Taste the liquid while the fish is cooking and add seasoning to taste. Shake the pot periodically so the fish patties won't stick. When gefilte fish is cooked, remove from the water and allow to cool for at least 15 minutes.
- 6. Using a slotted spoon carefully remove the gefilte fish and arrange on a platter. Strain some of the stock over the fish, saving the rest in a bowl.
- 7. Slice the cooked carrots into rounds cut on a diagonal about 1/4 inch thick. Place a carrot round on top of each gefilte fish patty. Put the fish head in the center and decorate the eyes with carrots. Chill until ready to serve. Serve with a sprig of parsley and horseradish.
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