Gelfite Fish TerrinePosted in : Seafood on by : Daphne
1. Place leeks in a saucepan, cover with water and simmer until tender, about 25 minutes. Meanwhile, place carrots in separate saucepan, cover with water and simmer until tender, about 25 minutes. Drain vegetables. 2. Puree leeks in a food processor along with 1 tablespoon parsley and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside. 3. Place matzoh meal in a bowl, add fish stock and set aside. 4. Without washing the food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly. 5. Preheat oven to 350. Lightly oil a 6 cup loaf pan or ring mold. 6. Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression; spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine. 7. Set the pan in a larger pan at least 2 inches deep and place in oven. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side. Yield: 12 servings.