Alaskan Halibut And Salmon Gefilte Fish Terrine (Sustainable)
(Adapted from NY Times, April 1998)
For more Insight into Gefilte Fish, see my dear friend Geoffrey’s Blog:
Madliik. Gefilte Fishing
1 hour 30 minutes (plus chilling time)
* 2 pounds line-caught Alaskan or Pacific Halibut fillets, skinned and boned
* 1 pound Wild Alaskan Salmon fillets, skinned and boned
* 3 tablespoons vegetable oil, preferably kosher for Passover
* 4 medium Spanish onions, peeled and diced
* 4 large eggs
* 6 tablespoons matzoh meal
* 1 tablespoon salt, or to taste
* 2 teaspoons ground white pepper
* 2 tablespoons sugar
* 1 tablespoon lemon juice
* 2 tablespoons snipped dill, plus more for garnish
* 2 large carrots, peeled
* Parsley for garnish
1. 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.
2.Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
3.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, using the paddle attachment at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well.
4. Pour the mixture into a greased 12-cup bundt pan or ring mold. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
5. Bake 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.
6. 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.