Gefilte Fish Terrine
Gefilte Fish Terrine perfect for Passover or special occasions. Made with pike, whitefish, and carrots, this traditional dish serves 16 and is inspired by Joan Nathan's recipe.
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Cooking tools:
- Stand mixer
- Meat grinder
- Food processor
- Bundt pan
- Springform pan
- Roasting pan
- Stockpot
- Chef's knife
- Cutting board
- Mixing bowl
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Stove
- Microwave
- Refrigerator
- Freezer
- Plate
Ingredients
- 1 whole pike (about 3 pounds before cleaning)
- 1 whole whitefish (about 3 pounds before cleaning)
- Vegetable oil (for greasing a mold)
- 4 large onions, divided
- 4 large carrots, divided
- 6 TBL matzo meal
- 4 large eggs
- 1 lemon
- 1 bunch parsley
- 1 bunch chives
- 1 cup fish stock (if not purchasing whole fish)
- white pepper
- 2 onions, peeled and cut in half
- 2 large carrots, cut in thirds
- 2 tsp salt
- ground pepper
- 1 cup fish stock, at room temperature
- 3 pounds fish fillets
- 3 onions
- ½ cup parsley leaves (you only want the leaves, no stems)
- 2 carrots, peeled and cut into 1-inch chunks
- 4 eggs
- 1 TBL lemon juice
- 2½ tsp salt
- 2 tsp ground white pepper
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