Elegant And Easy Gourmet Gefilte Fish

Recipe Ingredients

3 lbs	1362g / 48oz	Fish fillets
		(whitefish and pike, 1 1/2 lbs ea)
4		Bermuda onions - (abt 2 lbs) - peeled, diced (medium)
3 tablespoons	45ml	Vegetable or canola oil
4 tablespoons	60ml	Eggs (large)
2 cups	474ml	Cold water
6 tablespoons	90ml	Matzah meal
1 tablespoon	15ml	Salt - or to taste
2 teaspoons	10ml	Freshly-ground white pepper
2 tablespoons	30ml	Sugar
2 tablespoons	30ml	Carrots - peeled (large)
		Parsley - for garnish

Recipe Instructions

Have your fish store grind the fillets or grind them yourself in a food processor or meat grinder. Do not puree but fine grind.

Saute the diced onions in the oil until soft and transparent but not brown. Cool. In the bowl of an electric mixer place fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar. Beat at medium speed for 15 minutes. Grate in the carrots and mix well.

Pour the mixture into a greased 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 of water. Cover with aluminum 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 overnight.

Slice as you would for a torte and serve as an appetizer, garnish with parsley.

This recipe yields 20 appetizer servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8862 broadcast 04-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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10 (5 votes)

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