A French take on gefilte fish
It's that time again — the Passover holidays. I grew up with the classic gefilte fish served as a starter to the long Passover meal. Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people love it or don't want to see it on their plate. I came up with this terrine as a response to the gefilte fish naysayers. Many of them come back for seconds.
Ground whitefish is blended with sauteed sweet caramelized onions and carrots and then baked in a loaf pan rather than poached in liquid. The ground whitefish used here is the same fish used for the popular Jewish dish gefilte fish. If you can't find the fish ground, process the fillets in the food processor, making sure first to remove the skin and all the bones.
This needs to be made a day ahead of serving because it must be chilled.
Diane Rossen Worthington is a cookbook author and a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.
Whitefish Terrine with Beet-Horseradish Relish
2 tablespoons olive oil
3 carrots, peeled and finely chopped
1 large onion, finely chopped
Nonstick cooking spray
3 large eggs
3 1⁄2 tablespoons matzo meal
3⁄4 cup chicken stock, fish stock or water
1 1⁄2 pounds ground whitefish or a mixture of whitefish, pike and buffalo fish
2 teaspoons salt
3⁄4 teaspoon white pepper
1⁄2 teaspoon sugar
1 tablespoon fresh lime juice
1⁄4 teaspoon paprika
For the sauce:
1 jar (5 ounces) prepared horseradish cream
2 medium beets, cooked
In a skillet, heat the oil over medium heat. Add the carrots and onion, and saute for 5 to 7 minutes, or until softened. Remove from the heat and let cool for 10 minutes.
Heat the oven to 350 degrees. Lightly coat a 9-inch by 5-inch by 2 1⁄2-inch loaf pan with nonstick cooking spray.
In a large bowl with an electric mixer set on medium speed, beat the eggs with the matzo meal. When well-combined, add the stock, fish, cooled carrots and onion, salt, pepper and sugar, and continue to beat until well-blended.
Pour the mixture into the prepared pan. Pick up the pan with both hands and slam it down on the counter to settle any air bubbles. Drizzle the lime juice over the top and sprinkle with the paprika. Bake for 50 to 60 minutes, or until a long wooden skewer inserted into the center comes out clean.
To prepare the sauce: Place the horseradish cream and cooked beets in a food processor and process until pureed. Transfer to a small container, cover and refrigerate.
Remove the terrine from the oven and let it cool for 15 minutes. Wrap it in aluminum foil and chill overnight.
Loosen the sides of the terrine from the pan by running a knife blade along the edges. Invert the terrine onto a plate, and then turn it upright on a platter. Slice the terrine into 3⁄4-inch slices. Garnish with lemon slices and parsley and serve with the beet-horseradish sauce.
Makes 10 to 12 servings.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Rossi: Just wait until Ben comes back
- Tomlin on Bell’s late TD: ‘We were going to go for it’
- A farewell party for the Greenfield Bridge, then the headaches that follow
- Penguins notebook: Young and old embrace uniqueness of home opener
- Steelers defense displays resiliency in victory over Chargers
- Kicker Julius likely to keep his job, PSU’s Franklin says
- Bell’s last-second TD lifts Steelers over Chargers
- Pirates coach Sofield interviews for Padres manager
- Pittsburgh considering self-insured health benefits to cut costs
- Smallwood status uncertain heading into WVU’s game at No. 2 Baylor
- Sisters of St. Francis of the Providence of God sell 33-acre Whitehall home