Gefilte Fish Pate is a traditional Jewish recipe for a classic pate made from a mix of white fish, pike and onions that's bound with eggs and matzoh bread meal. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Gefilte Fish Pate.
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Ingredients:
675g white fish fillets
675g pike fillets
4 medium sweet onions, peeled and diced
3 tbsp vegetable oil
4 large eggs
480ml cold water
6 tbsp matzoh bread meal
1 tbsp salt (or to taste)
2 tbsp freshly-ground white pepper
2 tbsp sugar
2 large carrots, peeled and grated parsley, to garnish
Method:
Combine all the fish fillets in the bowl of a food processor and pulse to grind very finely (but do not purée). Meanwhile, heat the vegetable oil in a pan and gently fry the onion in this until translucent, but not browned (about 5 minutes) then turn into a bowl and set aside to cool.
Once the onion has cooled combine the chopped fish, onion, eggs, water, matzoh meal, salt, black pepper and sugar in a large bowl. Mix thoroughly to combine then add the grated carrot and mix thoroughly once more. Pour the resultant mix into a lightly-greased bundt pan and smooth over the top. Place inside a larger pan and add a 5cm depth of water. Transfer the pate and its water bath to an oven pre-heated to 160°C and bake for 1 hour. Take out of the oven, cover with aluminium foil then return to the oven and bake for a further 1 hour, or until the centre is solid.
When done, allow to cool in the pan for 5 minutes then gently invert onto a serving platter. Refrigerate for at least 4 hours (best over night) before slicing and serving. The cooked gafilte fish can also be shaped into quenelles after cooking.
