Gourmet Gefilte Fish Paté

Manami's Note:

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.:)

• Total Time: 3 hrs 20 mins
• Prep Time: 50 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Yield: 20 as an a ...

• 3 tablespoons vegetable oil or 3 tablespoons canola oil
• 4 medium sweet onions , peeled and finely chopped (about 2 lbs)
• 1 ½ lbs white fish fillets , bones removed, finely ground
• 1 ½ 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

Directions:

1. 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.
2. Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool.
3. Preheat oven to 325ºF.
4. In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar.
5. Beat on medium speed for 15 minutes.
6. Add grated carrots and mix until well combined.
7. Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula.
8. 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!).
9. Transfer to oven and bake for 1 hour.
10. 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.
11. Remove bundt pan from oven and let stand 5 minutes.
12. Invert onto a flat serving plate and refrigerate overnight.
13. Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.