Subj : St. Joan 14
To   : All
From : Dave Drum
Date : Sat May 29 2021 16:48:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Gefilte Fish Mold w/Horseradish & Beet Sauce
 Categories: Seafood, Vegetables, Herbs, Breads
      Yield: 17 Servings
 
      2 lb (907 grams) salmon filets
      1 lb (453 grams) cod, flounder,
           - rockfish, or whitefish
      3 md Red onions; peeled, diced
      3 tb Oil
      4 lg Eggs
      4 tb Matzo meal
      2 lg Carrots; peeled, grated
      4 tb Snipped fresh dill; more for
           - garnish
      1 tb Salt; to taste
      2 ts Fresh ground pepper
      1 ts Dijon mustard
      2 tb Sugar
           Parsley; garnish
           Horseradish and Beet Sauce
 
  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.
  
  Set the oven to 325ºF/165ºC.
  
  Grease a 12-cup Bundt pan and fill a larger pan (such as
  a large Pyrex dish) with 2" 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.
  
  Yield: 15-20 slices
  
  Joan Nathan; King Solomon's Table
  
  Epicurious | April 2017
  
  Format by Dave Drum; May 06, 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Start where you are. Use what you have. Do what you can.

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