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
HALIBUT CHEEKS WITH SPICY AIOLI
Steps:
- Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
- Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.
HALIBUT & SALMON TERRINE WITH AIOLI
Steps:
- STEP 1 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. STEP 2 Pulse halibut and salmon in a food processor until finely chopped (not smooth). STEP 3 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. STEP 4 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. STEP 5 Meanwhile, make the aioli: Crush garlic. Transfer to Cuisinart. Add egg, mustard & lemon juice. With machine running, add oil in stream until desired consistency is reached. STEP 6 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. STEP 7 Uncover terrine. Slice, and serve with dollops of aioli and horseradish. Can be prepared and refrigerated separately up to 3 days in advance.
GRILLED SALMON OR HALIBUT
Perfect for the grill . . . the delicate fish grills on squares of foil over indirect heat for moist results.
Provided by Hungarian Gypsy
Categories Halibut
Time 1h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.
- Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.
- Start grill and prepare for indirect-heat cooking.
- Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
- Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.
- With spatula, transfer fish to plates. Serve with lemon wedges.
Nutrition Facts : Calories 325.4, Fat 14.6, SaturatedFat 2.2, Cholesterol 117.9, Sodium 152.1, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 45.2
SALMON CAKES WITH LEMON AIOLI
This recipe makes about 7-8 salmon cakes, so you might want to double the recipe and the aioli as well. If you are serving these as a brunch to guests, then serve the salmon cakes on a platter lined with mixed greens and drizzled with the aioli on top or on the side, or just serve them on a plate...which ever way you choose to serve them they are delicious!
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 cakes, 3-4 serving(s)
Number Of Ingredients 21
Steps:
- In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
- Season with salt and lemon pepper or black pepper to taste.
- Shape into 7 or 8 salmon cakes.
- Melt the butter with the oil in a heavy skillet.
- Brown salmon cakes on both sides (about 5 minutes per side).
- Place on a dish or a serving platter lined with mixed greens.
- To make the lemon aioli: mix all ingredients together.
- Serve on or with the salmon cakes.
- Delicious!
Nutrition Facts : Calories 595.1, Fat 50.5, SaturatedFat 16.9, Cholesterol 131.7, Sodium 760.1, Carbohydrate 32.8, Fiber 2.2, Sugar 6.8, Protein 6.2
More about "halibut salmon terrine with aioli food"
27 BEST PASSOVER RECIPES FOR YOUR SEDER | MARTHA STEWART
From marthastewart.com
SALMON TERRINE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CRISPY FRIED HALIBUT WITH MALT VINEGAR AIOLI - THE POPSIE FISH …
From popsiefishco.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH RECIPE
From pinterest.com
GRILLED HALIBUT WITH HERBED AIOLI - OLIVER'S MARKETS
From oliversmarket.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
From mastercook.com
PHYLLO-WRAPPED HALIBUT WITH QUICK AIOLI - THRIFTY FOODS
From thriftyfoods.com
SEARCHABLE RECIPE DATABASE - HALIBUT AND SALMON TERRINE WITH …
From directaccessrecipes.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH | PASSOVER ...
From pinterest.com.au
HALIBUT VS SALMON: WHICH IS BETTER? A COMPLETE COMPARISON
From foodsforantiaging.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH …
From pinterest.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH …
From pinterest.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
From copymethat.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
From mealplannerpro.com
HALIBUT VS SALMON: KEY DIFFERENCES - FOODIES FAMILY
From foodiesfamily.com
HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH | PASSOVER ...
From pinterest.co.uk
THE CONSULATE MIDTOWN - FOOD MENU
From midtown.theconsulate.nyc
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love