KosherEye
<<< o >>> Rice Fit for a King <<< o >>> Homemade Date-Honey <<< o >>> Root Vegetable Tsimmes with Date-Honey <<< o >>> Crustless Pumpkin Custard with Date-Honey <<< o >>> Sweet and Sour Meatballs with Date-Honey <<< o >>> Apple Honey Jar <<< o >>> Apple and Honey Cake <<< o >>> Open-faced Italian Plum Tart with a Meurbeteig Crust <<< o >>> Apple and Honey Cake <<< o >>> Marich Premium Chocolate <<< o >>>
Bookmark and Share
Gefilte Fish Pate PDF Print E-mail

KosherEye.com

joannathangefiltefishpate

Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's Jewish Cooking in America, Nathan also presented this Jewish classic on the Martha Stewart Show. The fish is baked in a bundt pan, chilled and then sliced.

Ingredients

3 tablespoons vegetable oil
4 medium sweet onions (about 2 pounds), peeled and chopped
1 1/2 pounds whitefish fillet, bones removed, finely ground
1 1/2 pounds pike fillet, bones removed, finely ground
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon coarse salt
2 teaspoons freshly ground white pepper
2 tablespoons sugar
2 large carrots, peeled and grated
Fresh flat-leaf parsley, for garnish
Red horseradish, for serving
White horseradish, for serving

Directions

Preheat oven to 325 degrees.

Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent. Remove from heat and let cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine fish, cooled onions, eggs, water, matzah meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined.

Transfer mixture to 12-cup bundt pan, smoothing top with a spatula. Place bundt pan in a larger baking dish and fill baking dish 2-inches high with water. Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour more.

Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice and serve garnished with parsley.

Notes:

Yield: Serves about 20 as an appetizer

Recipes: Passover, Appetizer, Fish, Parve, Kosher

 
<< Start < Prev 921 922 923 924 925 926 927 928 929 930 Next > End >>

Page 927 of 1522
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3