Gourmet Gefilte Fish Paté Food

GEFILTE FISH PATE

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.

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

GOURMET GEFILTE FISH PATé

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.