Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve)

Name: Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Jewish
Ingredients: 2 larges carrots, peeled; 2 Tbsps snipped dill, plus more for garnish; 4 larges eggs; 907 grams halibut fillets, skinned and boned; 20 servings prepared red horseradish for serving; 1 Tbsp fresh lemon juice; 1 Tbsp pareve margarine; 6 Tbsps matzoh meal; 4 mediums Spanish onions, diced; 20 servings parsley, for garnish; 454 grams salmon fillets, skinned and boned; 1 Tbsp salt, or to taste; 2 Tbsps sugar; 3 Tbsps vegetable oil; 473 milliliters cold water; 2 teaspoons freshly ground white pepper

Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve) might be just the hor d'oeuvre you are searching for. One serving contains 140 calories, 15g of protein, and 6g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 20. It is a good option if you're following a dairy free and pescatarian diet. If you have carrots, water, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.

Ingredients you will need

Margarine

Equipment you will use

Kugelhopf Pan

Oven

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.

Ingredients you will need

Fish

Equipment you will use

Food Processor

Bowl

Place in the bowl of an electric mixer.

Equipment you will use

Hand Mixer

Bowl

Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

White Pepper

Lemon Juice

Matzo Meal

Onion

Sugar

Water

Egg

Fish

Salt

Equipment you will use

Hand Mixer

Add the dill, and grate in the carrots; mix well.

Ingredients you will need

Carrot

Dill

Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil.

Equipment you will use

Kugelhopf Pan

Spatula

Aluminum Foil

Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.

Ingredients you will need

Water

Equipment you will use

Kugelhopf 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.

Equipment you will use

Oven

Knife

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.

Ingredients you will need

Shake

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.

Ingredients you will need

Horseradish

Parsley

Dill

Linda Amster, ed, The New York Times Passover Cookbook.William Morrow and Co.

Equipment

Ingredients

Servings:

2larges

carrots, peeled 2Tbsps

snipped dill, plus more for garnish 4larges

eggs 907grams

halibut fillets, skinned and boned 20servings

prepared red horseradish for serving 1Tbsp

fresh lemon juice 1Tbsp

pareve margarine 6Tbsps

matzoh meal 4mediums

Spanish onions, diced 20servings

parsley, for garnish 454grams

salmon fillets, skinned and boned 1Tbsp

salt, or to taste 2Tbsps

sugar 3Tbsps

vegetable oil 473milliliters

cold water 2teaspoons

freshly ground white pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Caposaldo Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 10 dollars.