Gefilte Fish Terrine Recipes

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MADGE'S GEFILTE FISH



Madge's Gefilte Fish image

Martha's friend Madge Miller shares her recipe for gefilte fish, a traditional side dish at Passover gatherings. Serve with Madge's Horseradish, which blends beets into the classic sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

Homemade Fish Stock
2 1/2 pounds coarsely ground whitefish
2 1/2 pounds coarsely ground yellow pike
1/2 pound coarsely ground carp
3 medium onions, finely chopped
2 large eggs, plus 1 large egg white, lightly beaten
2 tablespoons matzo meal
1/4 cup coarse salt
1/2 teaspoon freshly ground white pepper
4 carrots, thinly sliced
1 tablespoon sweet Hungarian paprika
Madge's Horseradish
Dill sprigs, for garnish

Steps:

  • In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
  • In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
  • Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

GEFILTE FISH



Gefilte Fish image

My mother-in-law took great pains to prepare Gefilte Fish for Passover and Rosh Hashanah. The best legacy she left was to teach her sons how to do it and in turn they would teach their wives and then the next generation. This has been passed down and today it is still appreciated as the Mintz Family Gefilte Fish.

Provided by Daisy

Categories     Appetizers and Snacks     Seafood

Time 2h35m

Yield 8

Number Of Ingredients 17

1 ½ pounds salmon fillets
1 ½ pounds red snapper fillets
1 pound black cod fillets
1 pound ling cod fillets
2 ½ large onions
4 carrots
5 eggs
1 ½ tablespoons white sugar
4 teaspoons salt
4 teaspoons ground white pepper
¾ cup matzo meal
¾ cup ice water
2 onions
2 carrots
½ teaspoon paprika
½ teaspoon ground black pepper
¼ cup white sugar

Steps:

  • Grind the fish, 2 1/2 onions and 4 carrots together. Place fish mixture in a wooden bowl. Using a hand chopper, add eggs one at a time. Add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. Stir in the ice water a little at a time throughout this process. Add matzo meal and chop again. Check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
  • Meanwhile, fill two large heavy stock pots half full of water . Into each pot slice one raw onion and one sliced carrot. Add fish skins, if desired. Sprinkle in paprika, salt, black pepper and two tablespoons of sugar. Bring to a boil over medium heat and let boil for 10 minutes.
  • With wet hands shape the fish balls and carefully drop into boiling stock. Cover slightly and cook over medium-low heat for 2 hours. When done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. Chill and serve. They will now keep in the refrigerator for up to 6 days.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 32.4 g, Cholesterol 247.9 mg, Fat 14.2 g, Fiber 3.4 g, Protein 62.1 g, SaturatedFat 3.5 g, Sodium 1445.7 mg, Sugar 15.5 g

GEFILTE FISH TERRINE



Gefilte Fish Terrine image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h50m

Yield 12 servings

Number Of Ingredients 13

1 bunch leeks,white part only, cleaned and sliced
3/4 pound carrots, peeled and sliced
3 tablespoons chopped parsley
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
Pinch of nutmeg
2 tablespoons matzoh meal
1/2 cup fish stock
2 medium onions, chopped
1 1/2 pound whitefish fillet in 1-inch dice
1/2 pound pike fillets in 1-inch dice
1/2 pound carp fillets in 1-inch dice
2 eggs

Steps:

  • Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes. Drain vegetables.
  • Puree leeks in a food processor along with 1 tablespoon parsley, and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside.
  • Place matzoh meal in a bowl, add fish stock and set aside.
  • Without washing food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
  • Preheat oven to 350. Lightly oil a 6-cup loaf pan or ring mold.
  • Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression; spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine.
  • Set the pan in a larger pan at least 2 inches deep and place in oven. Add 1 to 1 1/2 inches of boiling water to outside pan.
  • Bake 50 minutes.
  • Remove from oven and let cool. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 2 grams, TransFat 0 grams

GEFILTE FISH TERRINE



Gefilte Fish Terrine image

Provided by Florence Fabricant

Categories     dinner, main course

Time 2h

Yield 12 servings

Number Of Ingredients 6

5 carrots, peeled
1 pound medium asparagus, peeled
1/2 recipe Fairly Classic Gefilte Fish
1 tablespoon minced chives
1 cup jellied fish broth
Prepared horseradish or mayonnaise seasoned with horseradish

Steps:

  • Place the carrots in a saucepan, cover with water and simmer 10 minutes. Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender. Drain well.
  • Preheat oven to 350 degrees.
  • Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds. Cover with one-third of the fish mixture. Cover with the asparagus, making a dense layer lengthwise in the pan over the fish. Sprinkle with chives. Cover with another third of the fish. Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish. Cover with the remaining fish, packing it down in the pan.
  • Cover the pan with foil, and place it in a larger pan with 1 1/2 inches of boiling water in it. Place in the oven, and bake for 1 1/2 hours. Refrigerate the loaf pan overnight.
  • To unmold, run a knife around the pan. Serve with jellied fish broth and horseradish or mayonnaise.

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)



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

Provided by Linda Amster

Categories     Food Processor     Appetizer     Bake     Passover     Halibut     Salmon     Spring     Chill     Kosher     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 20 servings

Number Of Ingredients 16

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

Steps:

  • Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
  • 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.
  • Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. 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. Add the dill, and grate in the carrots; mix well.
  • Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt 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. 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.
  • 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.

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