Gourmet Gefilte Fish Paté Recipes

GEFILTE FISH PATE

Gefilte Fish Pate image

Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's "Jewish Cooking in America." Source: The Martha Stewart Show, April 2009

Provided by Martha Stewart

Number Of Ingredients 14

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

Steps:

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.

ELEGANT AND EASY GOURMET GEFILTE FISH PATE

Elegant and Easy Gourmet Gefilte Fish Pate image

not set

Provided by BigOven Cooks

Categories Appetizers

Time 30m

Yield 20

Number Of Ingredients 11

Ingredients

4 lg Eggs
6 tb Matzah meal
2 tb Sugar
Parsley for garnish
1 tb Salt or to taste
2 ts Ground white pepper
4 md Bermuda onions; Peeled and
2 c Cold water
3 lb Fish fillets; whitefish, and
3 tb Vegetable or canola oil
2 lg Carrots; peeled

Steps:

Grind fish fine. Saute onions in oil till soft but not brown. Put the fish, onions, eggs, water, matzah meal, salt, white pepper, and sugar in a electric mixer bowl and beat on medium speed for 15 minutes. Grate the carrots and mix well. Pour the mixture into a gerased 12 cup bundt pan. Smooth the top with a spatula and bake in a preheated 325 degree oven for 1 hour in a larger pan filled with 2 inches water. Cover with alum foil and continue baking for 1 hour or until the center is solid. Cool for 5 minutes and then invert onto a flat serving plate. Refrigerate for several hours or over night. Slice as you would a torte and serve as an appetizer, garnished with parsley and served with red horseradish. The mold can be made up to two days in advance and leftovers keep for up to five days. Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry on Dec 24, 1997

Nutrition Facts : Calories 113 calories, Fat 6.15083799900942 g, Carbohydrate 7.84596399702826 g, Cholesterol 212.633999999041 mg, Fiber 0.205380001486122 g, Protein 6.74980999964495 g, SaturatedFat 1.93663439967456 g, ServingSize 1 1 Serving (136g), Sodium 431.576750697319 mg, Sugar 7.64058399554213 g, TransFat 0.920756599927428 g

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