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Gefilte Fish Terrine
Take this out of the refrigerator an hour before serving.
2 large onions, peeled and finely diced
6 tablespoons vegetable oil plus more for the pan
1 sheet matzo
1 pound flounder filet, skin removed
1 pound grouper filet, skin removed
1 pound snapper or scrod filet, skin removed
1 medium onion, peeled and finely diced
3 extra-large eggs, slightly beaten
Kosher salt and freshly ground pepper
¼ cup unflavored club soda
½ cup water mixed with 2 tablespoons sugar
Tomato - Horseradish Relish (optional; see note*)
Chop the 2 large onions finely. Heat oil in a skillet over medium
heat. Fry onion, stirring, until golden brown. Let cool. (This can
be done ahead and refrigerated.)
Preheat oven to 350 degrees. Generously oil a 6-cup loaf pan.
Break matzo into small pieces. Place in a bowl and cover with hot
water.
Cut fish into chunks and process in batches in a food processor
until finely ground. Transfer to the bowl of an electric mixer.
Add fried onion (with frying oil), raw onion, eggs, 1 tablespoon
salt and 1 teaspoon pepper. Beat on low speed until blended (use
paddle attachment if your mixer has one). Squeeze water out of
matzo and add it to the fish with the club soda and sugar water.
Mix for 3 to 4 minutes.
Scrape the mixture into the prepared pan and smooth the top. Tap
the pan gently on the counter several times to remove any air
pockets. Set the mold in a roasting pan. Add enough hot water to
the roasting pan to come up 1 inch on the sides of the mold. Cover
mold with oiled foil or parchment paper (to prevent a crust from
forming); bake 1 hour.
Remove from oven and let cool completely. Unmold onto a serving
platter. Cover with plastic wrap and chill several hours or
overnight. Slice thinly and serve with prepared horseradish or
Tomato-Horseradish Relish. Makes 10 to 12 servings.
*Note: To make relish, peel, seed and dice 8 to 10 ripe plum
tomatoes; drain in a colander 20 minutes. Combine with 1 minced
clove garlic, 1 tablespoon freshly grated white horseradish root
(or 1 teaspoon bottled), ¼ cup minced fresh basil and/or
parsley, 1 peeled and minced shallot, ¼ cup olive or vegetable
oil and salt and pepper to taste.
Per serving: 269 calories, 30 grams protein, 12 grams
carbohydrate, 11 grams fat (2 grams saturated), 38 percent
calories as fat, 1.4 grams fiber, 114 milligrams cholesterol, 93
milligrams sodium.
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