Alaskan Halibut And Salmon Gefilte Fish Terrine

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Alaskan Halibut And Salmon Gefilte Fish Terrine Ingredients

2 lb Halibut fillets; skinned	2 ts Ground white pepper
1 lb Salmon fillets; skinned	2 tb Sugar
3 tb Vegetable oil; preferably	1 tb Lemon juice
4 md Spanish onions; peeled	2 tb Snipped dill; plus more for
4 lg Eggs	2 lg Carrots; peeled
6 tb Matzoh meal	Parsley for garnish
1 tb Salt; or to taste

Instructions for Alaskan Halibut And Salmon Gefilte Fish Terrine

Ellyn Goodrich, Homestead Restaurant, Homer, Alaska Preheat the oven to 325F. Cut the fish into big chunks and pulse in processor about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer. Heat oil in a large frying pan, and wilt onions. Let cool. To the fish mixture, add the onions, eggs, 2 c of cold water, matzoh meal, salt, white pepper, sugar, and lemon juice. Beat in an electric mixer on med for about 10 min. Add the dill, and grate in the carrots; mix well, using a paddle attachment. Pour the mixture into a greased 12-c bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling. Bake in the oven for 1 hr, or until the center is solid. Cool for 5 min, 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 doesnt come out easily, give the plate a shake. You should feel or hear it give. Refrigerate for several hr 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. Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb 01, 99, converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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