Recipe - Elegant And Easy Gourmet Gefilte Fish Pate

dwigans fwds07a
3 pound Fish fillets; whitefish, and
Pike, 1 One half lbs each
4 md Bermuda onions; Peeled and
minced about 2#
3 tablespoon Vegetable or canola oil
4 lg Eggs
2 cup Cold water
6 tablespoon Matzah meal
1 tablespoon Salt or to taste
2 teaspoon Ground white pepper
2 tablespoon Sugar
2 lg Carrots; peeled
Parsley for garnish

Grind fish fine. Saute onions in oil till soft but not brown. Put the fish,
onions, eggs, water, matzah meal, salt, white pepper, and sugar in a
electric mixer bowl and beat on medium speed for 15 minutes. Grate the
carrots and mix well. Pour the mixture into a gerased 12 cup bundt pan.
Smooth the top with a spatula and bake in a preheated 325 degree oven for 1
hour in a larger pan filled with 2 inches water. Cover with alum foil and
continue baking for 1 hour or until the center is solid. Cool for 5 minutes
and then invert onto a flat serving plate. Refrigerate for several hours or
over night. Slice as you would a torte and serve as an appetizer, garnished
with parsley and served with red horseradish.

The mold can be made up to two days in advance and leftovers keep for up to
five days.
Posted to JEWISHFOOD digest V97 #333 by Nancy Berry nlberry@prodigy.net
on Dec 24, 1997