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Alaskan Halibut And Salmon Gefilte Fish Terrine
Zutaten für 20 Portionen Menge anpassen
die Zutaten:
2 x ca. 450 gHalibut fillets; skinned and boned
1 x ca. 450 gSalmon fillets; skinned and boned
3 EsslöffelVegetable oil; preferably kosher for Passover
4 mittelSpanish onions; peeled and diced
4 grosseggs
6 EsslöffelMatzoh meal
1 EsslöffelSalt
2 Teelöffelwhite pepper ground
2 Esslöffelsugar
1 Esslöffellemon juice
2 EsslöffelSnipped dill; plus more for garnish
2 grosscarrots peeled
 parsley for garnish
die Zubereitung:

Ellyn Goodrich, Homestead Restaurant, Homer, Alaska

Preheat the oven to 325F. Cut the fish into big chunks and pulse in processor 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 wilt onions. Let cool.

To the fish mixture, add the onions, eggs, 2 c of cold water, matzoh meal, salt, white pepper, sugar, and lemon juice. Beat in an electric mixer on med for about 10 min. Add the dill, and grate in the carrots; mix well, using a paddle attachment.

Pour the mixture into a greased 12-c 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 hr, or until the center is solid. Cool for 5 min, 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 hr 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.

Feb 01, 99, converted by MM_Buster v2.0l.

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