Fresh Beet Horseradish For Gefilte Fish Recipes
SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Passover Kosher Kosher for Passover Fish Salmon Cod Egg Dill Appetizer
Yield 15-20 slices
Number Of Ingredients 14
Steps:
- Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
- In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
- Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
- Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
- Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
RED AND YELLOW BEET HORSERADISH (FOR THE GEFILTE FISH)
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place the whole, skin on, beets in a pot and cover amply with water. Cook 1 hour until very tender. Test with a knife-it should pull out easily. Allow an hour for the beets to cool in the cooking liquid. This will give them the right consistency for the sauce. Cut away the very top of the beet and remove the skins. Place them in a food processor and puree as fine as possible. Strain though a coarse strainer into a mixing bowl. If you are using prepared horseradish, squeeze as much of the juice out as possible. (1 1/2 cups will give you 1 cup after squeezing; there is no need to squeeze the fresh.) Mix the horseradish with the beets and add the lemon water and season with pepper and salt, if needed. Allow at least 1 day for the flavors to meld.;
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- In a pot add the fish bones, water, and all the stock ingredients such as carrots, onions, fennel, parsley, etc. Alternatively, you can substitute the fish bones with fish broth as I have done in the video.Pro tip - use a wide pot so you have enough space to add all the fish cakes later.
- Meanwhile, In the food processor, pulse the fish (without bones) for a minute or more to make groundfish. Set aside.Pro tip - traditionally, the whole fish is purchased. The bones are used for the broth and the flesh for the fish cakes.
- In a large bowl - add all the fish cake ingredients starting from groundfish, onion mixture, matzo meal, eggs, sugar, salt, and pepper.
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