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Gefilte Fish, Salmon - pareve

Posted by : Karen Selwyn

Marlene Sorosky's latest cookbook FAST & FESTIVE MEALS FOR THE JEWISH
HOLIDAYS is the focus of an article which appeared in the PALM BEACH
JEWISH TIMES around Rosh Hashanah.  My parents recently sent this
clipping to me for the newsgroup.
  
Serves 16

2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup parsley sprigs
1 pound salmon fillets, skinned and cut into 2-inch pieces
2 pounds white fish fillets, such as cod, sole, carp or red snapper, cut
into 2-inch pieces
3 large eggs
1/2 cup vegetable oil
1/4 cup sugar OR to taste
2 teaspoons salt OR to taste
2 teaspoons freshly ground black pepper

Lettuce leaves, cooked carrot slices and horseradish, for serving

Place rack in center of oven and preheat to 350 degrees.

To make fish: In food processor with metal blade, process onions until
minced. Remove to a very large bowl. Process carrots, celery and parsley
until ground. Add to onions. Process salmon until ground. With motor
running, add white fish through feed tube, 1 piece at a time, until
ground. Add to vegetables. Add eggs, oil, sugar, salt and pepper to
processor and mix until well-blended. Add to fish mixture and mix with
hands or a spoon until thoroughly combined.

To bake: Transfer mixture to an ungreased 9-by-13-inch glass baking
dish. Bake, uncovered, for 1 hour or until firm to the touch. Remove
from oven and cool. (Fish may be refrigerated up to 2 days or frozen.
Defrost in refrigerator.)

To serve: Cut into squares and place on lettuce leaves. Garnish with
carrot slices and serve with horseradish, if desired. Serve chilled or
at room temperature.

Source: PALM BEACH JEWISH TIMES 9/26/97
    Gertrude and Martin Peller
    Karen Peller Selwyn

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