Best Gourmet Gefilte Fish Paté Recipes

GOURMET GEFILTE FISH PATé

Gourmet Gefilte Fish Paté image

What a lovely way to begin your Passover meal! With this delicious fish paté recipe from Joan Nathan's "Jewish Cooking in America" and from the marthastewart.com web site.Once the paté is made and sliced, place in the refrigerator overnight - ready to serve. Can be made up-to 5 days ahead.:)

Provided by Manami

Categories Spreads

Time 3h20m

Yield 20 as an appetizer

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil or 3 tablespoons canola oil
4 medium sweet onions, peeled and finely chopped (about 2 lbs)
1 1/2 lbs white fish fillets, bones removed, finely ground
1 1/2 lbs pike, fillet bones removed, finely ground
4 large eggs
2 cups cold water
6 tablespoons matzo meal
1 tablespoon coarse salt
2 teaspoons fresh 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:

Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine.
Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
Preheat oven to 325ºF.
In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh 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 the top with a psatula.
Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!).
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 longer.
Remove bundt pan from oven and let stand 5 minutes.
Invert onto a flat serving plate and refrigerate overnight.
Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.

Nutrition Facts : Calories 89.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 65.2, Sodium 394.1, Carbohydrate 6.1, Fiber 0.6, Sugar 2.6, Protein 8

GEFILTE FISH

Gefilte Fish image

If you loathe gefilte fish, that staple of the Seder, it may just be that you've never had it homemade. In this recipe, created to convert gefilte fish skeptics, the traditional patties are updated with more flavorful fish, and then poached in court-bouillon - that is, a light vegetable broth. Be sure to use a wide pot here; the patties rise to the top as they cook, and you want to give them enough space.

Provided by Joan Nathan

Categories finger foods, appetizer, side dish

Time 40m

Yield About 20 patties

Number Of Ingredients 16

Ingredients

2 medium yellow onions, peeled
2 celery stalks
3 large carrots, peeled
1 fennel bulb
6 black peppercorns
2 1/2 teaspoons salt, or to taste
1 1/2 pounds boneless, skinless salmon, whitefish or striped bass fillets, cut into 2-inch pieces
1/2 pound boneless, skinless trout, pike or carp (or a mixture of two), cut into 2-inch pieces
10 chives
3 tablespoons chopped parsley, tarragon, dill and/or a combination
3 large eggs, lightly beaten
1 tablespoon vegetable oil
4 to 6 tablespoons matzo meal
1/2 teaspoon ground black pepper
1 head radicchio or endive, or both, for serving
Prepared horseradish, for serving

Steps:

Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.